Jesse Szewczyk
Senior Test Kitchen Editor
Jesse Szewczyk is a food editor based in New York. He holds a degree from The Culinary Institute of America and has been a staff editor at The Kitchn and BuzzFeed Food prior to joining Epicurious as Food Editor. His work has been featured in The New York Times, Food Network, TODAY, Food52, The Washington Post, King Arthur Baking, Bon Appétit, Food & Wine, Allrecipes, Simply Recipes, Bake from Scratch, and several other publications. He was named a Forbes 30 Under 30 of Food & Drink and is the author of Tasty Pride (Clarkson Potter, 2020), a collection of 75 recipes and stories from the queer food community that raised $50,000 for GLAAD, as well as Cookies: The New Classics (Clarkson Potter, 2021), which was named one of the best cookbooks of 2021 by The New York Times and The New Yorker.
Recipes & Menus
Choose Your Own Holiday Adventure With Mix-and-Match Biscotti
One recipe, endless possibilities.
Recipes & Menus
Anything Goes Biscotti
Think of this flexible biscotti recipe as a formula for whatever flavor of crunchy cookie you’re craving.
Recipes & Menus
Light Up Your Cookie Swap With Tutti-Frutti Thumbprints
Using an array of freeze-dried fruits and jams creates a striking mix-and-match palette of colors and flavors.
Recipes & Menus
That Jar of Lemon Curd Is a Glaze Waiting to Happen
This store-bought ingredient isn’t just for dessert.
Recipes & Menus
Lemony Salmon With Potatoes
Transform store-bought lemon curd with mustard and garlic to make an easy glaze for broiled salmon fillets.
Recipes & Menus
Tutti-Frutti Thumbprint Cookies
These shortbread-like cookies are tossed in a mixture of freeze-dried fruit pulverized with granulated sugar, coating the outsides in a fun blanket of fruity flavor.
Recipes & Menus
Pumpernickel Panzanella
Swap tomatoes for citrus in this wintery twist on the classic Italian bread salad.
Recipes & Menus
S’mores Sandwich Cookies
Layered with chocolate ganache and burnt marshmallow, these playful crème pies cram all of the flavors of s’mores into chewy, mess-free sandwich cookies.
Recipes & Menus
These Sheet Pan Turkey Wings Come With Built-In Gravy
Puréeing turkey drippings with roasted onions and garlic creates a low-effort sauce that just happens to be gluten-free.
Recipes & Menus
No One Makes Mashed Potatoes Like My Instant Pot
Pressure-cooking mashed potatoes speeds things up and creates a luscious, creamy texture.
Recipes & Menus
Turn Boxed Stuffing Into Thanksgiving-Flavored Breadcrumbs
And then toss them onto your next bowl of pasta, or your next sheet pan of roasted vegetables.
Recipes & Menus
Weeknight Pasta With Stuffing Crumbs
The crunchy stuffing-mix crumbs that adorn each bowl of pasta are the true stars of the show here.
Thanksgiving
The Ultimate Thanksgiving Flex Is the Turkey You Cooked on Monday
This make-ahead turkey uses a French technique to keep meat tender, juicy, and ready to serve whenever you need it.
Recipes & Menus
Make-Ahead Turkey
The secret to a showstopping bird that can be prepared several days in advance without drying out? A parchment paper pouch.
Recipes & Menus
Cheesy Roasted Cabbage Wedges
Are these rich, hefty wedges a luscious side or meatless main? The answer is yes.
Recipes & Menus
Sour Cream and Onion Hasselback Potatoes
Generous swooshes of homemade onion dip provide a soft landing for tiny, crispy Hasselback potatoes.
Expert Advice
The Secret to No-Fuss Hasselback Potatoes? Chopsticks
This handy tool is in your kitchen drawer just waiting to assist you with your knifework.
Recipes & Menus
Baked Turkey Wings
These crispy, juicy baked turkey wings are served with a quick, savory blender sauce for dipping.
Recipes & Menus
Creamy Mushroom Lasagna
This creamy mushroom lasagna recipe keeps things relatively simple so the mushrooms can truly shine.
Recipes & Menus
Stop Throwing This Ingredient Out, and Start Using It as a Crispy Casserole Topping
Instead of trashing your potato peels, fry them in a bit of oil to transform them into a crunchy topping for your next twice-baked-potato casserole.