Skip to main content
Epicurious
Mitchell Davis head shot - Epicurious

Mitchell Davis

Contributor

Mitchell Davis is a cookbook author, food journalist, and scholar with a Ph.D. in Food Studies from New York University. As the chief strategy officer of the James Beard Foundation, Davis created and oversaw many of the organization’s important initiatives, including the annual JBF Food Summit, a national dialogue of thought leaders on sustainability and public health in the food system. In 2013 Davis assembled and led the team that was selected by the U.S. Department of State to create the USA Pavilion at Expo Milano 2015, receiving special commendations from First Lady Michelle Obama and Secretary of State John Kerry, among others. He is the author of Kitchen Sense: More than 600 Recipes to Make You a Great Home Cook.

Recipes & Menus

Matzo Ball Soup

These rich and tender matzo balls are cooked in homemade chicken stock that’s perfumed with parsnips, turnips, dill, and star anise.
Recipes & Menus

Italian Tuna and Shaved Fennel Sandwich with Black Olive Paste

Editor's note: The recipe and introductory text below are from Kitchen Sense: More Than 600 Recipes to Make You a Great Home Cook. To read more about the book, click here. The strong Mediterranean flavors in this satisfying sandwich were jointly inspired by a trip to Tunisia and my frequent visits to the original 'wichcraft sandwich shop in New York City.
Recipes & Menus

Pasta with Smoked Salmon and Capers

Another classic combination, this dish makes people think you went to a lot of trouble. Actually it's quite simple. It's an adaptation of a dish my friends Ed and Katie brought to my prebook party. Any shape of pasta works, but I prefer a small noodle such as shells or bowties. Despite what an Italian might otherwise recommend, I like to serve this dish with freshly grated Parmesan cheese.