Joe Sevier
Senior SEO Editor, Cooking
Following stints at StarChefs and Saveur, Joe joined Epicurious in 2016 where he’s written about how to make the very best biscuits, the singularity of third-culture cooking, and the ultimate cream cheese frosting. Currently, he works across both BA and Epi as the senior SEO editor for cooking stories, which just means he tries to make our recipes and essays on technique easier to find whenever you’re ready to cook something. A graduate of the French Culinary Institute (now the International Culinary Center), Joe has worked as a professional chef—and sometimes bartender—in Brooklyn, Manhattan, Alabama, and Tennessee (where he grew up), including as a collaborator in the short-lived Eat Your Heart Out Supper Club pop-up, which paired a multi-course dinner with a rotating cast of storytellers and comedians.
The Foolproof Restaurant Trick for Using Plastic Wrap
My Thanksgiving Cornbread-Biscuit Dressing Is Not Stuffing
Skillet Dressing with Cornbread and Biscuits
These Healthy Sheet-Pan Pancakes Are a Make-Ahead Breakfast of Champions
Sheet-Pan Pancakes with Pear Compote
Our 7 Favorite Ways to Cook Green Beans
The British Trick to Boiling Potatoes in Half the Time
Have Freezer Chicken Packets, Will Eat
Taste Test: Cottage Cheese
How I Stopped Using Plastic and Built a Travel Silverware Set
10 Filipino Recipes to Add to Your Weeknight Rotation
What to Cook This Weekend: October 5–7
How to Smoke a Turkey, Step-by-Step
