Jarrett Melendez
Associate Editor
Jarrett Melendez is a Boston-based food and comic book writer. Jarrett has worked in bakeries, diners, and restaurants in Maine and Mexico, specializing in Mexican, Italian, and Japanese cuisine, the latter of which he learned from endlessly patient host mothers while he was studying abroad outside of Tokyo and a short stint in Hiroshima.
Before starting at Epicurious in 2022, he was a regular contributor to Food52, Saveur, and Bon Appétit. Jarrett is the writer and co-creator of the GLAAD Award nominated graphic novel Chef's Kiss (Oni Press), a queer kitchen romance, and a comic-style cookbook called The Comic Kitchen. He is currently writing a graphic memoir, a middle-grade fantasy adventure, and an action-comedy. He lives in Somerville, MA, with his collection of Monokuro Boo plush pigs.
Skip the Butter and Dip Your Grilled Corn in a Salt Bath Instead
The Persian-style grilled corn from Andy Baraghani’s childhood is so good that it doesn’t need butter.
Around The World
19 Japanese Grilling and Yakitori Recipes
Yearning for yakitori, mitarashi dango, and salt-grilled sardines? Try out this selection of classic Japanese grilling recipes.
Is Binchotan the Best Charcoal in the World?
Smokeless, odorless, and one of the longest burning charcoals you can buy—binchotan is worth the high cost.
Don’t Waste Those Campfire Embers—Cook With Them
Just because the flames of your grill or campfire have died down, it doesn’t mean the party’s over.
How to Make Crackly, Crispy Chicharrones at Home
We've got the deets on the meaty kind, too.
Campari Is the Secret Ingredient in Your New Favorite Salad Dressing
It’s not just for any cocktails anymore—Campari gives your salad (or roasted vegetables) a bittersweet, citrusy punch.
Summer’s Best Brownies Are Baked on the Grill
Yes—grilled brownies are delicious, and a great addition to your next barbecue. Learn how to bake brownies on the grill.
This Mop/Vacuum Cleaner Hybrid Tackles the Dirtiest Kitchen Floors
No more grease by the stove. No more stains on the carpet. This cleaning tool really does it all.
How to Set Up Your Charcoal Grill for Optimal Cooking Every Time
Direct heat? Indirect? A two-zone, three-zone, or direct fire? No matter your desired grilling situation, this illustrated guide will explain everything.
Should You Refrigerate Your Hot Sauce?
Experts weigh in on the best way to store hot sauce. TLDR: Yes, you should refrigerate hot sauce. Here are all the reasons why.
This Easy, Silky Soup Comes Together With a Few Pantry Staples
You probably already have everything you need to make this comforting chickpea, yogurt, and orzo soup.
Unstuffed Shells Are the Easy Weeknight Dinner You Need When You’d Rather Watch TV Than Cook
Want the comfort of stuffed shells without all the work? Leave those babies unstuffed.
This Italian Easter Dessert Takes 5,400 Minutes to Make and Is Worth Every Second
With its sunny citrus flavor and wonderful combination of textures, pastiera Napoletana is a sensory experience worth having.
The Best Pour-Over Coffee Makers for Brewing Coffee Like a Pro
For a cup of coffee that's worth the work you put into it.
For the Easiest Passion Fruit Curd, Fire Up the Pressure Cooker
Counterintuitive as it may seem, you can make perfectly delicious fruit curds in the high heat of your Instant Pot.
Why a Cold Oven Is the Secret to a Better Pound Cake
A 100+ year old technique can help your pound cakes reach greater heights.
How Capirotada Went from Medieval Leftovers to Beloved Bread Pudding
Centuries ago, this dish was a way to drag one last meal out of old bread. Today, it’s a sweet treat served at Easter.
Tried & True
103 of Our Best Vegan Recipes
You’ll love these meat-free, dairy-free dishes—whether you’re vegan or just looking to eat a bit more sustainably.
Spoiler Alert: Plastic Wrap Is a Great Way to Kill Your Cheese
Moisture, temperature, and ripening technique also play a part in how quickly it can spoil.
How to Clean and Season Cast Iron
Definitive advice for the kitchen's most stressful cookware.