Kendra Vaculin
Associate Food Editor
Originally from the San Francisco East Bay, Kendra has worked in food media (Eater, Food52) and test kitchens (Blue Apron) across New York City since 2014, as a writer, recipe developer, and producer. Since starting at Epi and Bon Appetit, she's started a weekly newsletter about what you should make for dinner tonight, written about cooking with weed, and developed recipes for the kinds of food she loves to eat (weeknight dinners, pantry pasta, party snacks). She likes ice cream more than vegetables, but it's much closer than you'd think.
Cold Matcha Noodles
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.
Hugo Spritz
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
Coney Island Hot Dogs
Be the cookout MVP with our recipe for Coney dogs—beef franks topped with meat sauce, chopped onions, and a squidge of yellow mustard.
Gambas al Ajillo
This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.
Stacked Muffuletta Salad
This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.
Steak Salad With Feta Dressing
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
Cucumber and Avocado Salad Bean Dip
Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”
Zucchini Butter
Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.
Pad Kra Pao
This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.
Coconut Chicken Katsu With Smashed Cucumbers
These crispy cutlets feature a coconut-breadcrumb coating and sriracha mayo. Pair with a bright cuke salad to turn into a meal.
Oyakodon
This classic Japanese comfort food is a combination of chicken and egg (oyako means “parent and child”) simmered in sweet-savory broth and served over rice.
Strawberry-Rhubarb Cheesecake Bars
These bright cheesecake bars feature spring’s favorite flavor duo and a Triscuit cracker crust.
Green Falafel Smash Burgers
Herby chickpea falafel gets the veggie burger treatment with harissa mayo and pickled onion.
Shrimp and Pea Pancake
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
Easter Salad
With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.
The Best Blender for Smoothies, Soups, and Homemade Peanut Butter
Because sometimes you need a kitchen appliance with a motor that can move a compact car.
Sake-Grapefruit Fizz
This light and drinkable cocktail pairs the bittersweet flavor of grapefruit with botanical gin and sparkling sake for a bubbly finish.
Roasted Tofu Grain Bowls With Miso-Tahini Sauce
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
Mar i Muntanya
The original surf-and-turf, this rustic Spanish dish combines tender seafood and beefy meatballs in a thick, savory stew.