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.
Recipes
Sticky Honey-Soy Chicken Legs
Bone-in, skin-on chicken legs glossed in a sticky honey mustard glaze strike the perfect balance of tangy, sweet, and delightfully savory.
Recipes
Balsamic Butterscotch Sauce
Tangy-sweet and a cinch to make, balsamic butterscotch sauce is perfect for pouring over ice cream, grilled or roasted fruit, or your favorite cake.
Recipes
Asparagus and Endive Salad With Comté Cream
A creamy Comté foundation is the perfect pairing for verdant asparagus and crisp endive in this simple-yet-elegant salad that celebrates the season.
Cooking
Chefs Are Falling Back in Love With Steaming. You Should Too
Get started with the tenderest fish, elegant cabbage rolls, and more.
Recipes
Vegetarian Italian Wedding Soup
A bowl of comfort with ricotta “meatballs,” tiny pasta, and lots of greens.
Recipes
Pork and Shrimp Cabbage Rolls
Think of these cabbage-wrapped beauties stuffed with a flavorful pork and shrimp filling as a hybrid between stuffed cabbage and dumplings.
Recipes
Steamed Fish With Potatoes and Anchovy Butter
Steamed fish with potatoes get drenched in a flavorful brown butter infused with anchovies and chives for a bistro-like meal that comes together in no time.
Recipes
Smoky Orange Chicken Thighs
Chicken thighs cooked inside parchment packets alongside onions and oranges makes for a flavorful dinner that’s almost entirely hands off.
Recipes
Shortcut Baked Rigatoni With Spicy Italian Sausage
This shortcut baked rigatoni is loaded with spicy Italian sausage and topped with melted cheese. And the best part: You don’t even have to boil the pasta.
Recipes
Rice Cooker Risotto
Cooking risotto in a rice cooker makes quick work of the famously fussy recipe. And this hands-off version is as creamy and comforting as any stovetop version.
Recipes
Chicken Thighs With Spiced Couscous and Carrots
A one-pan, fuss-free dinner that combines spiced couscous, perfectly cooked chicken thighs, and tender carrots.
Recipes
Sheet-Pan Salmon With Rice Cakes and Kimchi
A comforting dinner of chewy rice cakes, punchy kimchi, bok choy, and perfectly flaky salmon made entirely on just one sheet pan.
Recipes
Ruffled Mushroom Pot Pie
Topping a classic mushroom pot pie with crunchy, scrunched-up phyllo takes the comfort food classic from good to great.
Recipes
Incredibly Good Cheese Pizza
You don’t need a pizza oven (or even a baking stone) for our test kitchen’s ultimate recipe.
Recipes
Spanakopita Baked Eggs
Chock-full of spinach, herbs, and feta, this nourishing skillet will shine at any meal.
Cooking
The Spanakopita Eggs That Fuel My Morning Workouts
And balance my day job—baking cookies in the test kitchen.
Recipes
Pistacharoos
This festive take on Midwestern scotcheroos swaps out peanut butter for pistachio cream, giving the bars a beautiful hue and bold flavor.