Let’s make this a weekend of satiating cravings, whether it’s for light-as-air tempura; tender (and colorful!) gnocchi; or a crackly, sugary pastry.

Thursday, January 21 on Instagram and Epicurious

You Can...Make Tempura at Home

Chef Atsushi Yokota of Secchu Yokota—and chef de cuisine Nicholas Seider—guide us toward perfectly crisp, feather-light frying at home.

You Can…Griddle the G.O.A.T.

Epi contributor Tara O’Brady shows us her take on the classic Bombay Toastie, which is possibly the greatest sandwich...ever?

You Can...Make Gnocchi from Any Vegetable

No offense to potatoes or anything, but Epi’s Kendra Vaculin is here to demonstrate how to make the pillowy Italian dumplings from carrots, sweet potato, squash, and broccoli.

You Can...Make a Really, Really Big Kougin Aman

You might know kougin aman as a hand-held pastry suitable for one person. But cookbook author Claire Saffitz is here to show us how to make kougin aman the original way: as an enormous (or at least enormously buttery) cake.