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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

The Simplest Way to Lyonnaise Potatoes, a Classic of French Comfort Food

With tender slices of boiled-then-fried potatoes tossed with jammy caramelized onions, this recipe is a classic for a reason.

Recipes & Menus

Lyonnaise Potatoes

In this Lyonnaise potatoes recipe, Yukon Golds are sliced, browned in butter, tossed with caramelized onions, and showered with chopped parsley.

Recipes & Menus

Twice-Baked-Potato Casserole

Made by mashing roasted potatoes with all of the typical ingredients in a twice-baked potato, this dish captures the best parts of the beloved side in a shareable format.

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Classic Chocolate Chip Cookie Bars

Baking these chocolate chip cookie bars at a low temperature ensures they are soft from edge to edge.

Recipes & Menus

This Creamy Zucchini Sauce Requires No Cooking; Just Hot Pasta

Our staff can’t stop talking about this weeknight-friendly pasta recipe.

Recipes & Menus

No-Oven Apple Crisp Means Fall Dessert Season Starts Now

Even if it’s still too hot to bake.

Recipes & Menus

Stovetop Apple Crisp

This no-bake stovetop apple crisp is perfect for fall cravings when the weather is still warm.

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Stovetop Streusel

Strew some of this crispy no-oven streusel on top of cut fruit and suddenly it’s a full-fledged dessert.

Recipes & Menus

Pasta With No-Cook Zucchini Sauce

Made with cut zucchini that is salted and marinated, this recipe is proof that a satisfying pasta can be made with minimal cooking.

Find Your Next Impressive Dessert in Matt Adlard’s New Baking Book

You’ll offer to bring dessert to every dinner party once you’ve paged through this inspiring cookbook.

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How to Make the Silkiest French Silk Pie

Bridging the gap between chocolate mousse and whipped cream, this no-bake dessert is on my permanent playlist.

Recipes & Menus

French Silk Pie

In this smooth and creamy French silk pie recipe, the chocolate filling is set inside a simple no-bake Oreo crust.

Recipes & Menus

Fluffy and Fabulous Coconut Cake

This version of the classic Southern coconut cake keeps things simple with a fuss-free white cake enrobed in frosting with a layer of shredded coconut.

Recipes & Menus

Simple Turkey Chili With All the Toppings

Having a dependable turkey chili recipe in your culinary repertoire means that a hearty, crowd-pleasing weeknight dinner is never far from reach.

The Quick Trick for Picture-Perfect Brownie Swirls

A 10-minute trip to the freezer is the secret to achieving a defined peanut butter ripple.

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Peanut Butter Brownies

The best peanut butter brownie recipes prioritize the chocolate and peanut butter flavors equally.

Recipes & Menus

Sheet-Pan Berry Shortcake

Topped with whipped cream and juicy berries, this giant shortcake is a must-bake for any summer party.

This Over-The-Top Shrimp Cocktail Is an Instant Party Starter

Sure, classic cocktail sauce is great; but serving shrimp with a trio of sauces turns any night into a full-on rager.

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Shrimp Cocktail

This homemade shrimp cocktail gets dressed up with classic cocktail sauce—plus two other optional sauces that'll really make it a party.

Recipes & Menus

Old Bay Remoulade

This remoulade recipe is punctuated with mustard, garlic, capers, and hot sauce and is ideal for cutting through the richness of seafood.