Jesse Szewczyk

New York

Senior Food Editor at Epicurious

Senior Food Editor at Bon Appetit

Gussies up food for money.

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Articles

A Strawberry Cake That Really Tastes Like Strawberries

1 week ago | bonappetit.com | Jesse Szewczyk

Folding a fitted sheet. Defining the word “the.” Baking a strawberry cake. What do all of these things have in common? They are all deceptively tricky tasks. Simple in theory yet fiddly as hell, baking a strawberry cake that actually tastes like strawberries is no easy task. Add strawberry purée to your batter and you’ll end up with a dense, stodgy cake with a disappointingly subtle flavor.
A Strawberry Cake That Really Tastes Like Strawberries

1 week ago | yahoo.com | Jesse Szewczyk

All products featured on Bon Appétit are independently selected by Bon Appétit editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission. Photo by Travis Rainey, Food Styling by Michelle Gatton, Prop Styling by Christine KeelyFolding a fitted sheet. Defining the word the. Baking a strawberry cake. What do all of these things have in common? They are all deceptively tricky tasks.
Neapolitan Cake

2 weeks ago | bonappetit.com | Jesse Szewczyk

Inspired by Wayne Thiebaud’s iconic 1979 painting Cake Slice, this tricolor beauty is a guaranteed showstopper for any birthday or celebration. Made of three distinct cake layers, one tinted with freeze-dried strawberries, one with cocoa powder, and one left plain, the layers create a kaleidoscope of flavors reminiscent of Neapolitan ice cream.
Pasta Primavera

3 weeks ago | epicurious.com | Jesse Szewczyk

ArrowJump To RecipeSave RecipeSavePrintPasta primavera, that celebration of fresh vegetables and weeknight ease, translates to “spring pasta,” but no one will blame you if you make it in summer, fall, or even smack in the middle of winter. Of course, tender asparagus and crisp green beans are at their best in primavera, but the ingredients have become such staples at grocery stores you really can pull this dish off any time of year.
Millionaire’s Shortbread

3 weeks ago | bonappetit.com | Jesse Szewczyk

Welcome to Bon Appétit Bake Club, a community of curious bakers. Each month senior test kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works. Come bake and learn with us—ask questions, share pics, listen to our podcast, and lots more here. Though the exact origins of the first millionaire’s shortbread recipe are not well-documented, the opulent creation dates to at least 1965.
Glazed Lemon Cookies Recipe

3 weeks ago | epicurious.com | Jesse Szewczyk

ArrowJump To RecipeSave RecipeSavePrintA chewy, soft lemon cookie is a thing of beauty—bright and zingy yet wonderfully understated. At first glance, these might look like simple iced sugar cookies, but housed within is enough lemon zest to add some serious pep. This lemon cookie recipe requires just one mixing bowl—no need for an electric mixer—and achieves otherworldly citrus flavor by massaging the zest into the sugar.
One-Pot Beer Cheese Bucatini

1 month ago | bonappetit.com | Jesse Szewczyk

In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. Click here for more one-pan meals. Imagine everything good about classic beer cheese dip transformed into a pasta dish. Now imagine it showered in crunchy, seasoned pretzel breadcrumbs. Made with sharp cheddar and plenty of spicy brown mustard, this cheeky weeknight pasta is peak comfort food.
Asparagus and Endive Salad With Comté Cream

1 month ago | epicurious.com | Jesse Szewczyk

ArrowJump To RecipeSave RecipeSavePrintVerdant asparagus and crisp endive leaves combine with toasted hazelnuts and thin shavings of shallots to create a simple yet elegant salad that celebrates the season. But the true star of the show—a creamy spread made from Comté, olive oil, and water blitzed in a blender—is what sets this salad apart. Comté is an unpasteurized cow’s milk cheese hailing from the Franche-Comté region of France.
Balsamic Butterscotch sauce

1 month ago | epicurious.com | Jesse Szewczyk

ArrowJump To RecipeSave RecipeSavePrintHear me out: Butterscotch sauce is better with balsamic. Yes, the very same vinegar doused on tomatoes and mozzarella is the secret to a perfectly punchy ice cream topper. Here the vinegar is reduced into a thick syrup before getting combined with heavy cream, brown sugar, butter, and vanilla. Everything cooks down into a caramel-like sauce that’s smooth and sticky sweet with just enough acidity from the vinegar to balance everything out.
Balsamic Butterscotch sauce

1 month ago | bonappetit.com | Jesse Szewczyk

Hear me out: Butterscotch sauce is better with balsamic. Yes, the very same vinegar doused on tomatoes and mozzarella is the secret to a perfectly punchy ice cream topper. Here the vinegar is reduced into a thick syrup before getting combined with heavy cream, brown sugar, butter, and vanilla. Everything cooks down into a caramel-like sauce that’s smooth and sticky sweet with just enough acidity from the vinegar to balance everything out.