Skip to main content
Epicurious
Jesse Szewczyk head shot - Epicurious

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

Mushrooms au Poivre

Giving mushrooms the au poivre treatment transforms the humble shrooms into a showstopping main fit for the fanciest of bistros.
Recipes & Menus

Beef and Barley Stew

This hearty, comforting stew comes together in just one pot and in a fraction of the time as most traditional beef and barley soup recipes.
Recipes & Menus

Smashed Potatoes With Parmesan and Herbs

Crispy, creamy, craggy, and delightfully simple to make.
Recipes & Menus

Sheet-Pan Gnocchi With Spicy Sausage and Broccoli Rabe

The epitome of low effort, high reward.
Recipes & Menus

Caramel Apple Monkey Bread

This irresistible fall treat is studded with spiced apples and draped in cider caramel.
Recipes & Menus

Apple-Cranberry Tarte Tatin

This classic apple tarte Tatin gets its tart-sweet flavor and crimson hue from a handful of fresh or frozen cranberries.
Recipes & Menus

Cranberry-Maple Mule

This big-batch cocktail made with ginger beer, cranberry juice, fresh lime, and a spiced maple simple syrup makes the perfect low-alcohol holiday drink.
Recipes & Menus

Miso-Glazed Carrots With Scallion Gremolata

Salty-sweet miso glazed carrots topped with a savory scallion gremolata makes the perfect Thanksgiving side dish.
Recipes & Menus

Bourbon-Date Pecan Pie

Pecan pie gets a modern makeover with chopped dates, bourbon, and plenty of salt.
Recipes & Menus

Pasta With Beets, Sausage, and Fried Sage

Golden beets, hot Italian sausage, and sage come together to make a quick and comforting pasta that’s far greater than the sum of its parts.

One-Pot French Onion Pasta

Tons of caramelized onions, so much gooey cheese, and very few dirty dishes.

Pumpkin Chiffon Pie

It's like eating a pumpkin-spiced cloud.
Recipes & Menus

Mushroom and Shallot Salisbury Steak

Our best Salisbury steak recipe takes the nostalgic dish up a notch thanks to caramelized shallots, mushroom gravy, zippy mustard powder, and lots of parsley.

One-Pan Salmon With Burst Tomatoes

Throw everything in the skillet, bring it to a simmer, and dinner is done.

Turkey and Stuffing Meatballs

A holiday on a sheet pan—with green beans, potatoes, and cranberry sauce.
Recipes & Menus

From-Scratch Pasta Sauce Is Good for More Than Just Pasta

Put it toward noodles, yes, but also chicken cutlets, roast veggies, and more.
Recipes & Menus

Homemade Spaghetti Sauce

A go-to recipe for more than just pasta. Put it toward chicken, meatballs, and more.
Recipes & Menus

A Spectacular 2-Ingredient Pasta Sauce, Thanks to Your Blender

It’s creamy, convenient, and ready in a flash.
Recipes & Menus

3-Ingredient Parm Pasta

A restaurant-quality sauce that comes together in minutes.
Recipes & Menus

Cocoa-Blackened Chicken Thighs With Stone Fruit

Dusted in a blend of cocoa powder and Old Bay and cooked until blackened and charred, these quick chicken thighs make an ideal weeknight dinner.
More Stories