The 11 Most Popular Articles of October 2020
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Maybe it’s the即将到来的选举的焦虑. Maybe it’s just the result ofcooler weather. Either way, October was a month when people wanted to read about two things: carbs and cocktails. Epi readers flocked to articles about making flatbreads (pita, roti, a big pumpkin pancake), and pounced on what is poised to be one of our most popular recipes of the year, a very autumnal ramen. When it came to booze, a three-ingredient cocktail proved popular, and so did a trio of hot cocktails (two of which are twists on the hot toddy). The Top 11 is rounded out by chef’s knives, some Amazon Prime Day picks, and the thing that always seems to make it onto Epi’s best-of lists: cheesecake.
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Photo & Food Styling by Joseph De Leo1/11How to Make the World’s Best Pita at Home
Chef Alon Shaya makes legendary pita at his restaurants: fluffy, pillowy, always hot. So he's who we turned to for advice on making great pita at home. When it's time to bake, Shaya says to "hold out your hand and just kind of let the dough rest in your palm, then you can just kind of turn your hand quickly and drop the pita onto the paddle or the stone.” If you think he's making it sound easy, that's because it is.
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Photo & Food Styling by Kendra Vaculin2/11Fall Is Happening, Make a Pumpkin Butter Dutch Baby
Kendra Vaculin's3 Eggs and a Canseries is all about recipes you make with, uh, three eggs and a can. This month that can is pumpkin purée, which she uses two ways. A little bit goes into the batter for the Dutch baby; the rest gets cooked down into an apple cider-sweetened pumpkin butter.
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Photo by Chelsea Kyle, Food Styling by Anna Billingskog3/11How to Cook Butternut Squash in the Oven or on the Stove and Win at Fall
We focus so much on pumpkins in October, but the reality is most of us spend much more time with a different orange vegetable: sweet, hearty butternut squash. With that in mind, Epi's Joe Sevier broke down (pun intended) every way to cook it, including preppingthin slices for sandwiches.
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Photo by Joseph De Leo, Food Styling by Erika Joyce4/11Reverse-Engineering Roti: Perfecting the Buss Up Shut
“I have inherited a lot of things from my father: His love of a good story, his wry sense of humor, and the belief that when sharing food, too much is never enough,” writes Ramin Ganeshram. “I also inherited his inability to make roti.” In this piece—a companion to ourWednesday Night Trinidadianpackage—Ganeshram breaks down how she broke that roti curse. (Spoiler alert: a little science was involved.)
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Photo by Chelsea Kyle5/11The Best Kitchen Tools for Under $10
Thanks to Amazon Prime Day, this was a month of deal-hunting. But these aren't Prime Day deals; the kitchen tools in this round-up arealwaysa steal. They're also proof of something we strongly believe at Epi: “The truth about stocking your home with the best kitchen tools is that you don't need to spend a lot of money to do it.”
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Photo by Joseph De Leo, Food Styling by Micah Marie Morton6/113 New Hot Cocktails to Sip Outside as the Weather Gets Cold
Right now is a time when we want to linger, writes Maggie Hoffman. We want “to take long walks, to kick up piles of leaves, and most of all, to gather at a safe distance, outdoors." To prolong and enhance chilly outdoor socializing, Hoffman recommends these three easy hot cocktails, two of which are delicious riffs on the classic hot toddy. (Elsewhere on the site this month: thermalcupsthat will keep those cocktails warm.)
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Photo & Food Styling by Joseph De Leo8/11For the Best Vegetarian Ramen, Roast Your Squash With Miso
Wow, you people can't get enough about squash, huh? In this introduction toHetty McKinnon's latest Epi recipe, Joe Sevier hones in on the aspects that make this ramen so genius—notably, that it incorporates miso in two ways, and balances that umami-saltiness with a little maple syrup.
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Photo by Joseph De Leo, Food Styling by Bill Clark9/11Creole Cream Cheese Is the Secret to the Tangy, Mousselike Cheesecakes of New Orleans
Until just a few years ago, Creole cream cheese was in danger of being forgotten—and maybe even going extinct. Here, Joe Sevier tells the story of its revival, and explains how to make the cheese at home if you can't find it in stores (it is still mostly available only in New Orleans). “The texture and flavor of Creole cream cheese make it distinct, but theprocess for making itat home is rather simple,” Joe writes. That's good news for anybody, but especially those who want to make thisCreole Cream Cheesecake.
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Photo & Prop Styling by Joseph De Leo10/11What Our Readers Bought on Amazon Prime Day 2022
Amazon Prime Dayhas come and gone, but there's still inspiration to glean from seeing what our readers bought most that day. Got a beginning cook to do some holiday shopping for? Any of these trusty kitchen stand-bys will work.
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Photo & Food Styling by Joseph De Leo11/11This 3-Ingredient Cocktail Is My New Fall Go-To (No, It’s Not a Negroni)
