Sarah Kagan
Food Editor, Emeritus
Sarah Kagan is a freelance writer and former editor whose career at culinary publications spanned more than twelve years. She has appeared as a television cooking expert on MSNBC, CBS, FOX, and other networks. Kagan began her career at Food Arts magazine and subsequently held a position at Zagat Surveys before joining Epicurious in 2001. In 2005, she was promoted to food editor. Kagan credits her mom, Judy Kagan, an accomplished home chef, for starting her along her career path. Kagan lives in Brooklyn with her husband and children and loves to travel, garden, and entertain in her free time.
Simple Crepes With Brandy
This easy crepe recipe calls for brandy, but you can substitute any flavorful spirit or liqueur to customize it to your tastes and pantry.
30 Best Burger Recipes (and Tips on How to Cook Them to Perfection)
Secrets from grilling experts on how to make the best burger, ever.
Incredible Irish Cheeses for St. Patrick's Day
A guide to cheeses from the Emerald Isle
A Greek Easter
Cookbook author Aglaia Kremezi shares recipes and tips for traditional dishes.
Rediscovering Gefilte Fish
Think you don't like it? This Passover, try this delicious homemade version
Battle of the Matzoh Balls
"Sinkers" or "floaters"? Schmaltz or oil? The lines are drawn in this delicious Passover debate
Joan Nathan's French Rosh Hashanah Dinner
Need inspiration for your Rosh Hashanah menu? Try these recipes that explore the rich traditions of French-Jewish cooking, from renowned cookbook author Joan Nathan
A High-Class, High-Holiday Rosh Hashanah Feast
Jazz up your Rosh Hashanah menu with this sophisticated meal from chef David Waltuck.
Mario Batali's Feast of the Seven Fishes
The famed chef shares his menu for the ultimate Christmas Eve feast and explains why "seven fishes" is merely a suggestion.
What Time Should I Serve Christmas Dinner?
Some folks feast on Christmas Eve, some do it on Christmas Day. Which is better?
To Stuff or Not to Stuff: That's the Thanksgiving Question
Whether you call it stuffing or dressing, the debate about whether or not to fill your turkey with that bready mix is more than a preference—it's a question of food safety.
