Jesse Szewczyk

1 month 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.

1 month 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.

1 month 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.

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.

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.