David Tamarkin
epicurious
New York, NY, United States
Contact David
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Past articles by David:
The Planet on the Plate: Why Epicurious Left Beef Behind
In an effort to encourage more sustainable cooking, we won't be publishing new beef recipes on Epicurious. → Read More
I’m Not Perfect, Yet Somehow My Cocoa Brioche Morning Buns Were
Learn how to pull off these gorgeous, irresistible morning buns, with tips and visual aids. → Read More
How to Pot-Roast Carrots and Other Vegetables
Learn how to pot-roast spring vegetables like carrots, leeks, and beets. → Read More
Toasted Oats: How to Toast Your Oats for Oatmeal
Read how toasted oats make oatmeal better. It takes five minutes, but it adds ten dimensions of flavor—whether your oat cereal is hot or cold. → Read More
How to Roast a Chicken in 18 Minutes
Chef and cookbook author Ned Baldwin has mastered a speedy roast chicken for his restaurant, Houseman. If you get all the elements exactly right, you can follow suit. → Read More
Not All Great Bread Is Sourdough, and This Loaf Proves It
Learn about straight doughs (doughs that rely on commercial yeast rather than natural fermentation). They aren't trendy or revered by the bread community, but the reality is they're just as delicious. → Read More
Why You Should Crumple Parchment Paper
Read how the simple act of crumpling parchment makes it easier to work with for cakes, cookies, and pies. → Read More
This Thanksgiving Dinner Costs $7 Per Person (and Yes, That Includes Dessert)
Check out our affordable Thanksgiving dinner, which can be adapted to feed just one person or a whole family. → Read More
How Erick Williams Created the Perfect Thanksgiving Mac and Cheese
Read about how the Chicago chef, who used to be ambivalent about mac and cheese, came to create a recipe that's holiday-worthy. → Read More
Why We Love Bonne Maman Intense Jams
It has more fruit and less sugar, but that's not even why we like it. → Read More
This Chicken Gratin Is Cold-Weather Comfort Food (Even If You’re Not in Cold Weather)
In this brand-new chicken recipe from Christian Reynoso, bone-in chicken thighs and drumsticks gently cook with herbs in a brown butter cream sauce, then get a topping of crunchy homemade breadcrumbs. → Read More
The Best of Epi: August 2020
Check out the best recipes and articles we wrote in August, the best eating (and cooking) month of the year. → Read More
Turns Out a Baker’s Best Friend Is...the Binder Clip
That’s why they’re featured in Edd Kimber’s new book, One Tin Bakes. → Read More
How Olia Hercules Makes Burnt Eggplant Butter
Get a recipe for Burnt Eggplant Butter, a smoky, creamy spread for toast. → Read More
These Greens and Lentils on Toast Belong in the Affordable Dinner Hall of Fame
Actually, make that the Dinner Hall of Fame, period. → Read More
Welcome to The Smart Cook, Epi's New Home for Affordable Recipes
Our new initiative covers everything from drafting a food budget to making dinner out of an almost-empty jar of peanut butter. → Read More
This Chicken Recipe Lives at the Intersection of Fancy and Affordable
Find out why we love chicken piccata, and what makes it so affordable (about $7 for four servings). → Read More
These Sourdough Crepes Are Better Than Sourdough Pancakes
These crepes have everything that sourdough pancakes lack (read: crispy, lacy edges). → Read More
Celebrating Passover In the Coronavirus Era
It’s not just that the Jewish holiday is arriving at a time of social distancing (and a real-life plague). It’s that the meal is also coming at a time of cooking fatigue. → Read More
This Sour Cream Spice Cake Is the Baking Project We Didn’t Know We Needed
Read why right now is the perfect time to eat this cake—and get the recipe so you can bake it yourself. → Read More