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.
Turmeric-Lime Chicken With Pumpkin Seed Salsa
A spiced lime and yogurt marinade tenderizes and flavors this spatchcocked chicken, served with a salsa made from vegetables and pepitas roasted alongside.
Lemon-Poppy Seed Tart
Simple but party-worthy, this tart features a tender shortbread press-in crust and bright custardy filling that sets on top while it bakes.
Blood Orange–Rosemary Olive Oil Cake
In case the blood orange caramel cascading over this cake isn’t tempting enough, the tender crumb is also delicately perfumed with woodsy rosemary sugar.
Cabbage Quiche With Apple-Radish Salad
A custardy quiche—filled to the brim with caraway-scented cabbage and leeks—is best served with a bright, crisp, and crunchy salad.
Mango and Greens Smoothie
This green smoothie gets its kick of nutrients from a heap of spinach or kale and its energizing tropical vibes from coconut water.
Citrus-Braised Pork With Crispy Shallots
This slow-simmered pork shoulder essentially makes itself, becoming fall-apart tender in a glossy soy-and-orange sauce with barely any intervention from you.
Banana-Blueberry Smoothie With Tahini
A grown-up drinkable take on the classic combo of PB&J, with tahini for nutty richness and cinnamon and vanilla for a little added complexity.
Spicy Lemon-Ginger Tonic, Two Ways
Top this concentrate with hot water to make a steamy, cold-busting elixir, or pour it over ice with sparkling water for a sweet-spicy refresher.
Creamy Strawberry-Ginger Smoothie
Sweet strawberry, zingy ginger, and creamy yogurt join forces in this punchy pink refresher. Added dates ensure the final smoothie isn’t overly tart.
Grapefruit Crudo
Treating grapefruit like raw fish gives you permission to get as fancy as you’d like plating and arranging this textural winter salad.
Skillet Chicken With Tangy-Sweet Peperonata
Seared chicken and salty cheese on a skillet of rustic, stewy sweet peppers—this weeknight-friendly dinner goes from the oven to the table with ease.
Okay, but Seriously, Tinned Fish Makes a Great Gift
Pretty on the outside, delicious on the inside—and you can easily keep a bunch on hand for last-minute giving.
34 Holiday Gifts the Epi Team Is Giving This Year
Baking tools, funky mugs, and the best crunchy nut butter.
Cozy Wonton Soup
An aromatic pork filling and finishing scoop of chile crisp make this homey wonton soup as flavorful as it is comforting.
Cheesy Mushroom Galette
Umami lovers rejoice. This savory vegetarian mushroom galette recipe features mushrooms two ways: in a rich duxelles-style spread and scattered over the top.
Spinach Pilaf Pie
Slices of this bright and lemony greens-packed pilaf hold their shape once wrapped in a simple yogurt dough and baked until golden brown.
Harissa Sweet Potato Tarte Tatin
Make this spiced and savory take on the French classic as a dinner party side dish or weeknight vegetarian main.
All-Purpose Vegetable Stock
The ideal starting point for soups, stews, risotto, and more—with a heavy hand of umami and deep, roasty flavors.
Tempeh Bowls With Nut Butter Sauce
Using pre-peeled and cubed butternut squash and any nut butter of your choosing makes this bright and wholesome dinner a breeze to bring together.
Lemon-Oregano Shrimp and Tiny Potatoes
This speedy weeknight dinner is anything but bland thanks to the flavorful combination of garlic, capers, fresh oregano, and lemon.