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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.

For Truly Crispy Air Fryer Veggies, Make This Batter

Dipping cauliflower florets in a wet dredge of water, oil, cornstarch, and flour makes them remarkably crunchy.

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Caffeinate Your Cookies With Any Coffee or Tea

Coffee grounds, tea leaves, matcha powder? The choice is yours.

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Air Fryer Buffalo Cauliflower

A batter made with cornstarch gives this air fryer buffalo cauliflower a shatteringly crisp exterior.

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Air Fryer Cauliflower

Cauliflower’s firm texture means it typically takes a long time to cook, but the air fryer makes quick work of it.

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Air Fryer Green Beans

These crisp-tender air fryer green beans are gently browned while retaining a subtle snappy texture.

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Any Tea or Coffee Shortbread Cookies

Pick any sort of coffee or tea to turn this moreish cookie into a caffeinated treat fit for breakfast or dessert.

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Choose Your Own Holiday Adventure With Mix-and-Match Biscotti

One recipe, endless possibilities.

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Anything Goes Biscotti

Think of this flexible biscotti recipe as a formula for whatever flavor of crunchy cookie you’re craving.

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Light Up Your Cookie Swap With Tutti-Frutti Thumbprints

Using an array of freeze-dried fruits and jams creates a striking mix-and-match palette of colors and flavors.

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That Jar of Lemon Curd Is a Glaze Waiting to Happen

This store-bought ingredient isn’t just for dessert.

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Lemony Salmon With Potatoes

Transform store-bought lemon curd with mustard and garlic to make an easy glaze for broiled salmon fillets.

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Tutti-Frutti Thumbprint Cookies

These shortbread-like cookies are tossed in a mixture of freeze-dried fruit pulverized with granulated sugar, coating the outsides in a fun blanket of fruity flavor.

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Pumpernickel Panzanella

Swap tomatoes for citrus in this wintery twist on the classic Italian bread salad.

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S’mores Sandwich Cookies

Layered with chocolate ganache and burnt marshmallow, these playful crème pies cram all of the flavors of s’mores into chewy, mess-free sandwich cookies.

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These Sheet Pan Turkey Wings Come With Built-In Gravy

Puréeing turkey drippings with roasted onions and garlic creates a low-effort sauce that just happens to be gluten-free.

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No One Makes Mashed Potatoes Like My Instant Pot

Pressure-cooking mashed potatoes speeds things up and creates a luscious, creamy texture.

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Turn Boxed Stuffing Into Thanksgiving-Flavored Breadcrumbs

And then toss them onto your next bowl of pasta, or your next sheet pan of roasted vegetables.

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Weeknight Pasta With Stuffing Crumbs

The crunchy stuffing-mix crumbs that adorn each bowl of pasta are the true stars of the show here.

The Ultimate Thanksgiving Flex Is the Turkey You Cooked on Monday

This make-ahead turkey uses a French technique to keep meat tender, juicy, and ready to serve whenever you need it.

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Make-Ahead Turkey

The secret to a showstopping bird that can be prepared several days in advance without drying out? A parchment paper pouch.