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
For These Italian Desserts, More Is More
A giant baba au rhum, jiggly tiramisu panna cotta, and more at-home riffs on Italian bakery classics.
Recipes
Spiced Meatballs With Golden Raisin–Pistachio Pilaf
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.
Recipes
Giant Cheesesteak Focaccia
A game-day hero featuring focaccia slathered with Calabrian chili aioli, piled high with cooked steak, melted cheese, peppers, and onions.
Recipes
Almond-Apricot Crostata
This laid-back Italian tart is made with a tender, buttery shortbread crust, filled with apricot jam, and blanketed in a layer of sliced almonds.
Recipes
Tiramisu Panna Cotta
Creamy panna cotta imbued with mascarpone, espresso, cocoa, and booze is everything you love about classic Italian tiramisu in a lusciously wobbly package.
Recipes
Giant Baba Au Rhum
This playful take on classic Italian rum babà soaks a giant, plush brioche loaf in a fiery rum syrup infused with plenty of citrus.
Recipes
Cassata Slab Cake
This sheetcake version of Italian cassata houses a booze-soaked spongecake and sweet ricotta under a blanket of green marzipan dotted with candied fruit.
How to Make A Festive Frozen Cocktail for a Crowd
Serving a boozy Thanksgiving slushy is a guaranteed way to a good holiday.
Recipes
Babka French Toast Bake
This breakfast-for-a-crowd crams everything good about babka into a hearty casserole: sweet custard, cinnamon, chocolate, and tender slices of bread.
Recipes
Shrimp Scampi Bisque
This garlicky shrimp scampi version of a classic bisque embraces the technique of blending seafood shells for a luxuriously silky and creamy end result.
Recipes
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Recipes
Steakhouse Salad With Black Pepper Dressing
Crisp winter greens and tender slices of steak get the restaurant treatment with a punchy peppercorn dressing, crisp bacon bits, chives, and blue cheese.
Recipes
Cheddar Caramel Slices
A shortbread base made with cheddar cheese provides a salty contrast against a chewy caramel in this playful cookie bar that pays homage to Chicago mix popcorn.
Recipes
Ham-and-Cheese-Croissant Bake
Big pieces of croissant get baked in a savory custard alongside ham and plenty of cheese for the ultimate breakfast casserole.
Cooking
The Best Mashed Potatoes Are Made With Russets
Before you reach for the Yukon Golds, hear us out.
Cooking
A Festive Thanksgiving Menu for Four People
This scaled-back approach means you’re able to focus your attention on dishes that truly bring you joy.
Recipes
Garlic Mashed Potatoes
A good garlic mashed potato recipe can upstage even the flashiest of mains. Adding just a few cloves of garlic turns what could be a simple side dish into something with undeniable charm.
Recipes
Sweet-and-Sour Cranberry Chicken Stir-Fry
Canned cranberry jelly transforms into a glossy stir-fry sauce that coats chicken and green beans for a dish reminiscent of your favorite take-out.