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Joe Sevier head shot - Epicurious

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.

Recipes & Menus

Fluffy Cathead Biscuits With Honey Butter

This hand-rolled biscuit recipe produces a fluffy (rather than flaky) biscuit, ready to be split and spread with flavorful honey butter.

It's Time to Put Kitchen Cleaning on Your Agenda

An expert told us just how often we should be cleaning the things we sometimes forget to clean.

Recipes & Menus

A Week of Dinner Salads

Spring greens are waiting for you.

Why I Cook With Bud Light Lime

It's time for my story to be told.

Holidays Events

5,776 Things You Can Do With Matzo for Passover

OK, maybe not 5,776 things. But there are definitely enough ideas in this roster to fill all 8 days of Passover.

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Tantalizing Tarragon

17 recipes for the fragrant, anise-tinged herb.

Recipes & Menus

5 Fast Weeknight Fish Dinners

A week's worth of satisfying seafood suppers.

Holidays Events

The Seder Plate You Can Actually Eat

We made an appetizer salad inspired by the most revered symbol of the Passover table.

Is IKEA's New $10 Bundt Pan Any Good?

We put it to the test.

The Champagne of Mangoes (Literally)

Sink your teeth into sweet, buttery baby mangoes.

The Hidden Dirt Lurking in Your Kitchen

All the things in your kitchen you're probably forgetting to clean.

The Best Way to Reheat Pasta at the Office

Don't settle for cold, clumpy noodles.

Gripes of the Work-Day Lunchtime Set

From stolen lunches to smelly snacks, here's what you hate about your coworkers.

16 Ways to Cook With Chile Oil

Whether homemade or store-bought, chile oil will add a welcome hit of heat and flavor to almost anything you cook.

The Single Best Thing You Can Do With Your Leftovers

From taco night leftovers to that extra baked Italian chicken breast, any leftovers can become a whole new dinner with this Chinese technique.

Why Isn't My Fettuccine Delicious?

Pasta can go wrong so many ways. Here are some tips for making it right.

Holidays Events

11 Great Irish Breads (We Promise They're Not All Soda Bread)

If there's something that the Irish have perfected—besides great whiskey and the quintessential stout—it's bread.

The Pastry Chef's Trick to Super-Moist Cakes

How do you turn a good Easter coconut cake into an irresistible one? Hint: It's got nothing to do with the cake or the frosting.

How to Cook With Bloody Mary Mix

Somehow I ended up with a large bottle of Bloody Mary mix. I don't drink Bloody Marys. Here's what I did with it.

Recipes & Menus

A Weekend of Comfort Foods for the Last Days of Winter

Get cozy.