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Jesse Szewczyk head shot - Epicurious

Jesse Szewczyk

Food 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

Sour Cream and Onion Hasselback Potatoes

Generous swooshes of homemade onion dip provide a soft landing for tiny, crispy Hasselback potatoes.
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Cheesy Roasted Cabbage Wedges

Are these rich, hefty wedges a luscious side or meatless main? The answer is yes.
Expert Advice

The Secret to No-Fuss Hasselback Potatoes? Chopsticks

This handy tool is in your kitchen drawer just waiting to assist you with your knifework.
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Baked Turkey Wings

These crispy, juicy baked turkey wings are served with a quick, savory blender sauce for dipping.
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Creamy Mushroom Lasagna

This creamy mushroom lasagna recipe keeps things relatively simple so the mushrooms can truly shine.
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Stop Throwing This Ingredient Out, and Start Using It as a Crispy Casserole Topping

Instead of trashing your potato peels, fry them in a bit of oil to transform them into a crunchy topping for your next twice-baked-potato casserole.
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This One-Pot Pumpkin Mac and Cheese Is a Weeknight Wonder

Thanks to some clever pantry moves, this cozy dinner is ready in no time.
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One-Pot Pumpkin Mac and Cheese

Cook your pasta, build your sauce, and bake your mac all in one pot.
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Instant Pot Mashed Potatoes

Silky mashed potatoes in an Instant? It can be done.
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Hasselback Potatoes

Roasting potatoes that are just-nearly sliced through creates a contrast in textures that is undeniably delicious.
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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.
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Lyonnaise Potatoes

In this Lyonnaise potatoes recipe, Yukon Golds are sliced, browned in butter, tossed with caramelized onions, and showered with chopped parsley.
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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.
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This Creamy Zucchini Sauce Requires No Cooking; Just Hot Pasta

Our staff can’t stop talking about this weeknight-friendly pasta recipe.
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No-Oven Apple Crisp Means Fall Dessert Season Starts Now

Even if it’s still too hot to bake.
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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.
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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.
Shopping

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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