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.
How to Make A Festive Frozen Cocktail for a Crowd
Serving a boozy Thanksgiving slushy is a guaranteed way to a good holiday.
An Elegant Dessert Designed to Wow
Bake Club steals the show with pillowy meringue, whipped cream, silky chocolate ganache, and boozy cherries in this Black Forest pavlova.
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.
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.
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.
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.
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.
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.
The Best Mashed Potatoes Are Made With Russets
Before you reach for the Yukon Golds, hear us out.
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.
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.
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.
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.
Pumpkin Tiramisu
Everything good about the classic dessert with the warming notes of a pumpkin spice latte.
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.
Chocolate Chip Cookies With Olive Oil and Sea Salt
Olive oil gives these cookies robust, sophisticated flavor (and makes them secretly vegan).
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.
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.
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.
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.