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.
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.
Recipes & Menus
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
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.
Expert Advice
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.
Recipes & Menus
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.
Expert Advice
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.
Recipes & Menus
Easy Green Cocktail Sauce
For this green cocktail sauce recipe, salsa verde gets amped up with fresh cilantro, lime juice, green hot sauce, and horseradish to embolden its color and add a bright, herby flavor.
Recipes & Menus
Classic Cocktail Sauce
While many cocktail sauce recipes call for chili sauce, ketchup lets you add your desired level of spice to tailor it to your exact taste.
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.
Recipes & Menus
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
Peanutty Marinated Cucumbers With Curled Scallion Salad
Nutty marinated cucumbers are paired with curly coiled scallions in this refreshing salad.
Expert Advice
The Quickest Way to Cookies That Don’t Spread? Ice Water
Your brown butter chocolate chip cookies will thank you.
Recipes & Menus
Brown Butter Chocolate Chip Cookies
Brown butter lends a subtle toffee-like flavor that makes these brown butter chocolate chip cookies far more enticing than your everyday version.
Expert Advice
DIY Maraschino Cherries Are Summer’s Hottest Accessory
Your banana splits and cherry lime rickeys will thank you.
Expert Advice
This 5-Minute Hot Fudge Sauce Turns Any Pint Into a Sundae
You can even make it in the microwave if you want.
Recipes & Menus
Classic Banana Split
The ultimate banana split recipe combines a trio of ice creams, hot fudge sauce, homemade cherries, chopped peanuts, and pillowy whipped cream.
Recipes & Menus
Mocha Egg Cream
For this mocha egg cream, the soda fountain delight gets a wake-up call with instant espresso powder.
Recipes & Menus
Quick-and-Easy Hot Fudge Sauce
This luscious hot fudge sauce comes together in the time it takes to let your ice cream soften up a bit.