Jesse Szewczyk

1 week ago | bonappetit.com | Jesse Szewczyk

All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. When I say buttermilk, you probably think of the dairy aisle. But it's also available in a shelf-stable, powdered form. For years this blend claimed permanent residency in the depths of my pantry, stashed alongside the neglected flaxmeal powder and almond flour.

1 week ago | bonappetit.com | Jesse Szewczyk

Buttermilk powder might sound like an unexpected ingredient to add to pasta, but hear me out: It tastes just like boxed mac and cheese powder in the best way possible. When combined with nothing more than pasta water and a bit of butter, the buttermilk powder transforms into a cheesy sauce that’s glossy, clingy, and delightfully nostalgic. Think Annie’s white-cheddar-style mac, only tangier and more zesty.

1 week 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. The beauty of this recipe lies in how simple it is: You just pop everything into a skillet and place it on the stove. As the tomatoes cook down, they release their flavorful juices and gently steam the dumplings, cooking them in a summery sauna.

1 week ago | epicurious.com | Jesse Szewczyk

Every now and then I fall in love with a food and eat it over and over until I can no longer stand it. The kids online call these “hyperfixation foods.” My most recent obsession was fried eggs. Every morning I would scarf down a plate of them. Sometimes four. Sometimes five. On my most ravenous HIIT class days six. But after months of eating fried eggs every which way—perched on toast, doused in hot sauce, rolled in tortillas—our relationship became strained.

1 week ago | yahoo.com | Jesse Szewczyk

Photo by Joseph De Leo, Food styling by Rebecca JurkevichEvery now and then I fall in love with a food and eat it over and over until I can no longer stand it. The kids online call these “hyperfixation foods.” My most recent obsession was fried eggs. Every morning I would scarf down a plate of them. Sometimes four. Sometimes five. On my most ravenous HIIT class days six.