Jesse Szewczyk
Senior Test Kitchen Editor
Jesse Szewczyk holds the distinction of being named one of Forbes 30 Under 30 in the food and drinks landscape for 2021. A graduate of The Culinary Institute of America, Jesse held positions at The Kitchn and BuzzFeed Food before joining the food team at Bon Appétit and Epicurious. His work has been featured in The New York Times, Food Network, TODAY, Food52, The Washington Post, King Arthur Baking, Food & Wine, and more. He is the author of Tasty Pride (Clarkson Potter, 2020), a collection of 75 recipes and stories from the queer food community, which raised $50,000 for GLAAD, and Cookies: The New Classics (Clarkson Potter, 2021), named one of the best cookbooks of the year by The New York Times and The New Yorker.
Cooking
Please Don't Purée Your Own Pumpkin; You'll Break This Recipe Developer's Heart
The right can of pumpkin delivers more consistent flavor and texture than DIY.
Recipes
Pumpkin Tiramisu
Everything good about the classic dessert with the warming notes of a pumpkin spice latte.
Recipes
Pumpkin Flan de Queso
This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.
Recipes
Chocolate Chip Cookies With Olive Oil and Sea Salt
Olive oil gives these cookies robust, sophisticated flavor (and makes them secretly vegan).
Cooking
This 3-Ingredient Smoky Sauce Improves Any Bowl of Noodles
With brown butter, smoked paprika, and garlic, it's basically the grown-up version of buttered noodles.
Recipes
Gnocchi Piccata
All the flavors of chicken piccata, only instead of meat, the dish is built upon plump potato gnocchi (the shelf-stable kind) in this no-boil one-pan recipe.
Recipes
Smoky Brown-Butter Pasta
Smoky brown-butter pasta is a pantry-friendly, grown-up version of beloved buttered noodles. Salted almonds and parsley elevate this to bistro-worthy fare.
Recipes
Beet-Salmon Salad With Horseradish Yogurt
Cooked beets, flaked salmon, and an array of crunchy vegetables crown a bed of spicy horseradish yogurt in this hearty salad.
Recipes
Banana Pudding Paris-Brest
This modern riff on an old-school French classic is the ultimate fancy-pants dessert.
Recipes
Summer Berry Stovetop Crisp
This no-oven-needed crisp can be made with almost any fresh berry (we’d avoid raspberries) and comes together within 45 minutes.
Recipes
Salt-and-Pepper Shrimp With Crispy Polenta
Tingly, salty, and irresistibly crunchy, this salt-and-pepper shrimp with cubes of crispy polenta (yes, from those tubes!) is a weeknight MVP.
Recipes
Salmon With Sizzled Nut Salsa
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Recipes
Dark Chocolate Flax Bark
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
Recipes
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.
Cooking
My Favorite Pesto Isn’t Basil, It’s Cilantro
This serrano-spiked sauce does everything classic pesto can do, only zestier.
Recipes
Minty Chicken Meatballs
Who says ground chicken is boring? Two whole bunches of mint and some aromatics give these chicken meatballs their bracingly herby flavor.
Recipes
Cilantro Pesto Pasta
This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.
Recipes
Turmeric-Dill Shrimp Stir-Fry
This quick shrimp stir-fry pairs earthy turmeric with a plethora of dill for a flavorful and fresh dinner that comes together in a flash.
Recipes
Sausage With Charred Cabbage and Giardiniera
A bed of charred cabbage speckled with chopped giardiniera makes the perfect landing place of sweet Italian sausages and plenty of basil.