Skip to main content
Epicurious
Arlyn Osborne head shot - Epicurious

Arlyn Osborne

Contributor

Arlyn Osborne is a freelance recipe developer and food writer. Her work can be found on The Kitchn, Food52, Serious Eats, Bon Appétit, and The Washington Post. She enjoys baking and draws inspiration from her European and Asian heritage.

A former recipe developer and digital video host at Food Network, Arlyn strives to inspire cooks to feel more confident and creative in the kitchen. After graduating from the French Culinary Institute in New York City, Arlyn worked on the food editorial team at Food & Wine Magazine and later became a culinary producer for Discovery Channel’s Food.com where she also developed recipes and created over-the-top bakes. When she’s not in the kitchen, she enjoys flipping through vintage cookbooks, trying to garden, and exploring the culinary history of all foods.

Recipes & Menus

Pineapple Pie

With a crisp crust and fruity filling, pineapple pie is a Philippine bakeshop specialty.
Recipes & Menus

Ube Milk Crinkles

With the sweet and nutty flavor of ube, these cookies taste like they’ve been dunked into a glass of milk.
Recipes & Menus

Maple Spam Shakoy

I make these twisted yeast doughnuts with a veil of maple icing and a generous shower of crispy fried Spam bits.
Recipes & Menus

Buko Cherry Crumble Pie

This version of buko pie, a classic Filipino dessert, paints the flaky bottom crust with a coat of cherry jam, while a crunchy cinnamon-kissed crumble sits on top.
Recipes & Menus

Tapsilog

Sweet-salty peppery beef, crunchy garlic rice, and a runny fried egg make this Filipino breakfast perfect for any meal of the day. 
Recipes & Menus

Ube Pie With Marshmallow Whip

When I’m with my mom’s side of the family, no holiday is complete without ube pie. Ube is a vibrant purple yam from the Philippines used in many sweet dishes. This version of the pie, with its deep shade of violet and its pearly crown of marshmallowy whipped cream, looks as regal as it does whimsical. It’s creamy and custardy like a sweet potato pie but with ube’s distinct notes of vanilla and pistachio. Instead of starting with whole purple yams, this recipe uses jarred ube halaya (sometimes ca.…