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.
Spiced Beef and Refried Bean Tostadas
Weeknight dinner can't get much easier—or tastier—thanks to these spiced beef tostadas.
Grated Tomato and Miso-Butter Pasta
This (almost) no-cook pasta is an ardent love letter to summer’s ripest tomatoes (and your box grater).
Eggplant Tortas Milanesa
Torta milanesa usually features chicken or pork; this vegetarian version swaps in thin-sliced eggplant, which goes crispy on the outside and creamy on the inside.
Shrimp and Tomato Toasts
This toast is loaded with bright aioli, punchy tomatoes, and smoky shrimp—it definitely requires a fork and knife.
Crispy Pork Cutlets With Kimchi Slaw
Kimchi adds heft and crunch to the slaw, while a drizzle of the fermenting liquid acts as a punchy dressing—a perfect side for the crunchy pork.
Blackberry and Chocolate Ice Cream Icebox Cake
This dessert looks way more complicated than it is—if you have the time to whip some cream, you can throw this layered stunner together.
Pasta alla Norma
Let your summer eggplant and basil shine in this classic Sicilian pasta.
Fried Eggplant With Whipped Honey Feta
Crispy on the outside, creamy on the inside, this irresistible summer eggplant (and its tangy dipping sauce!) will have you going back for more.
Salty Grapefruit Refresher
Step aside, overly sweet mocktails. Thanks to balanced citrusy flavors, this drink tastes like a grown-up Gatorade.
Salmon Rice Bowl With Green Curry Creamed Spinach
This decadent weeknight dinner ups the ante on blah steakhouse creamed spinach with the help of spicy green curry paste.
Roasted Tomatillo and Avocado Salsa
This bright and creamy dip is RSVP’ing yes to your next cookout.
Avocado and Bulgur Salad
This is the love child of a grain bowl and arugula salad—with charred scallions, avocado, and thinly sliced jalapeño for smokiness, richness, and heat.
Ginger-Lime No-Bake Cheesecake Bars
Layers of gingersnap crust, tangy cheesecake, and tart lime curd make these freezer treats a warm-weather crowd-pleaser.
Big Italian Sub Salad
The best salad is really a deconstructed Italian sandwich, complete with an oregano and red wine vinegar dressing that tastes just like how your deli does it.
Mango-Sumac Yogurt Semifreddo
This cold, creamy, scoopable dessert features a ribbon of sumac-spiced mango and finely chopped dark chocolate.
Strawberry and Pretzel Ice Cream Pie
This pie celebrates strawberries three ways: with a layer of jam, store-bought ice cream, and a tumble of fresh berries.
Dark Chocolate-Espresso Ice Pops
A grown-up take on classic fudge pops, thanks to a pinch of instant espresso powder.
Root Beer Float Granita
Creamy sweetened condensed milk stands in for vanilla ice cream in this icy and refreshing take on the classic soda shop flavor combination.
Raspberry-Cardamom Yogurt Semifreddo
No ice cream maker required to whip up this fruity, fancy-feeling frozen dessert.
Plum–Black Pepper Yogurt Semifreddo
Swirls of sweet, jammy plum make their way into every bite of this easy no-churn frozen dessert.