Jess Jeziorowski
School
SUNY College At Fredonia
Expertise
Italian-American Cuisine, Intuitive (No Recipe) Cooking, Foundations Of Cooking
- Jess has been writing professionally for nearly 10 years but has been writing creatively since she was 11.
- She developed two recipes of regional Italian-American cuisine that appeared in a cookbook featuring recipes from the immigrant population in Wrocław, Poland.
- When not cooking or writing about food, Jess is revising her first novel for publication.
Experience
Jess is from Central New York, and spent 10 years traveling, teaching, and writing before settling as an ex-pat in Poland. On her travels, she discovered as much as she could about the regional cuisines of her host countries, from ingredients to techniques, and spent a lot of time in her kitchen experimenting. With a deep love and appreciation for food and writing and a firm belief that cooking doesn't have to be intimidating, Jess decided to start a food blog to help novice cooks grasp the foundations of cooking to become confident, intuitive cooks. She has a soft spot for Upstate New York's regional foods like chicken riggies, tomato pie, and half-moon cookies.
Education
Jess attended SUNY College at Fredonia, where she majored in political science, minored in journalism, and worked as a copy editor at the campus newspaper.
The Daily Meal’s content comes from an authoritative editorial staff that is dedicated to current and comprehensive coverage. With an aim to provide only informative and engaging content, our writers, editors, and experts take care to craft clear and concise copy on all things food-related, from news in the food service industry to in-depth explainers about what’s found in readers’ refrigerators, original recipes from experienced chefs, and more.
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Stories By Jess Jeziorowski
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From starter to finished loaf, making sourdough bread is an exercise in patience, so don't be in such a rush to bake bread that you make this avoidable mistake.
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If you're looking to order a keg for your next big blowout bash, it's helpful to know just how much beer comes with it. Here's what you need to know.
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You might be familiar with the celebrity chef's affinity for dried pasta, but to truly cook like the Barefoot Contessa, you need these two brands.
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Eggs Benedict is just one of many ways to enjoy eggs for breakfast, but no one can really agree on where the dish originally got its name from.
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If you're one for making your own bread, you may have come across the terms 'starter' and 'levain'. If you're unsure of the difference, here's what they are.
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Sweet and sour pork is at the top of many people's favorite Chinese take out items, but the US version is much different than what you'll find in China.
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Nothing beats a tray of gooey, melty nachos with just the right amount of cheese. To achieve nacho perfection there are a few important factors to consider.
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Try as you might, sometimes you just can't achieve the silky smooth texture you want your hummus to be. But don't give up, just follow these tips.
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Many people love spaghetti carbonara for its luscious and filling sauce, but to make the dish truly special, switch your noodles for orzo instead.
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If you're too busy to make your own tomato sauce, but want the store-bought jar to taste homemade, cooking it with fatty meats can bring out the savory flavors.
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Everything you've been told about keeping mushrooms away from water is wrong. Here's the genius reason you should, in fact, boil them before sautéing.
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Vegetable galettes can be a mouth-watering and delicious treat, as long as you avoid some common mistakes that dull the experience of eating them.
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Canned food will potentially last for months or even years. A few key details keep it that way, from sterile canning procedures to proper storage techniques.
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Even expert bakers can get tripped up using too many wet ingredients. Pumpkin is a tricky ingredient to add to baked goods if you're not used to using it.
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Meal prepping doesn't have to be rushed, overwhelming or stressful. Follow these tips and tricks and meal prep day will become a walk in the park.
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Navigating the world of beer and food can be overwhelming when hosting a beer dinner. Take the guesswork out of how much drink to serve with these tips.
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Many of us have never even tried a pickled egg. But like vegetables, they work well when pickled -- so how long should you wait before tasting them.
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When you're looking for real culinary experiences in this part of the world, you want to listen to chef Michael Symon. Hot tip: Don't follow the crowds.
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If you're tired of ending up with watery potato soup in your Instant Pot, this easy tip can bring back the creamy consistency you'd get from hours on the stove.
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From New York to Chicago, pizza seems to spark huge debates on which is best. But there's a couple of ways that bar and tavern-style pies stand out.
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Sometimes you just have to get a little crafty when you're looking to make a hearty, family meal that won't break the bank. Thank goodness for ground beef.
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Pernil is a Puerto Rican dish most often served during the holidays. It can be made for any special occasion, but for the best results use this cut of meat.
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It's okay to stray from the classic ingredients in deviled eggs. As long as you avoid the common mistakes and make sure the filling is as creamy as can be.
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Making gingerbread houses is a beloved holiday tradition, but constructing them isn't always easy. For a house that won't collapse, use this sugary hack.
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Have you ever made a pot of beef stew that didn't turn out quite right? You might have skipped a very, very important step in the cooking process.
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Have you ever wondered how restaurant pizzas achieve a super-fluffy dough? It's down to cold fermentation, and here's how you can achieve it at home.
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Nothing tops a great bowl of spaghetti bolognese like a generous sprinkling of parmesan, right? But think twice before asking an Italian chef for this reason.