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.
The Best Baking Sheets for Baking Cookies, Roasting Veggies, and So Much More
It’s one of the most useful and versatile items in your kitchen—and our top pick is super affordable.
Kung Pao Tempeh
This plant-based twist on the classic Chinese chicken dish swaps in crisped crumbled tempeh and fresh fresno chiles.
Pastrami Salmon With Fennel Slaw
Salmon is given the weeknight-friendly pastrami treatment with a sugar-and-spice blend that creates a smoky crust reminiscent of the cured meat.
Pork Chops With Green Chiles and Apples
Thick chops get all dressed up in this easy-impressive dinner, ready in 30 minutes.
Mapo Chili Mac
Tingly mapo tofu meets cozy Midwestern chili mac in this one-pot dinner.
Grilled Arayes with Creamy Cucumber Salad
These Middle Eastern meat-stuffed pitas get their earthy, spiced flavor from baharat, a blend typically comprised of cumin, allspice, black pepper, and more.
Weeknight Harissa Eggplant Parm
No coating or frying here! Toasted breadcrumbs and a blanket of melty cheese replicate the flavors and textures of eggplant parm in a fraction of the time.
Garlic-Coconut Shrimp and Green Beans
Every stir-fry needs a star to keep you coming back. In this speedy shrimp recipe, it’s a crispy coconut and garlic topping you’ll want to eat by the spoonful.
Preserved Lemon and Tomato Chicken
This simple recipe pairs salty preserved lemon with sweet-bright cherry tomatoes to form a sauce you’ll spoon up until the last drop.
Basil Fried Rice
With minimal prep time and a faster cook, this basil fried rice recipe with crispy onions, ginger, and fresh chiles should be in your weekly summer rotation.
Tomato Toast With Blue Cheese Butter
You’re a few minutes away from the snack of the season.
Cold Soy Milk Noodles With Chili Crisp
This spin on Korean kongguksu is a lightning-fast dinner for hot nights.
Hash Brown Breakfast Casserole
Frozen hash brown patties—trimmed to fit in the bottom of a large baking dish—form a crisp-but-fluffy crust for this ample, sausage-studded casserole.
Zucchini With Crispy Rice and Lime
Turn summer squash into a delightfully textural side dish inspired by Thai crispy rice salad—featuring a lime and fish sauce dressing and lots of fresh herbs.
Japanese Eggplant With Cashews and Chiles
Creamy roasted Japanese eggplant meets its delightfully textured match in this riff on Mexican salsa macha, made with cashews, garlic, and fresh Fresno chiles.
Italian Long Hots With Tahini Yogurt
Nutty, cooling tahini yogurt makes the ideal condiment counterpart to tender, glazed long hot peppers—as a side dish, toast topper, or sandwich stuffer.
Creamy Tahini Chicken Salad
A creamy tahini sauce (made with lemon juice and tangy dijon mustard) solves the problem of creating a rich and well-dressed chicken salad without the mayo.
Tofu Meatballs in Burst Tomato Sauce
We paired these easy tofu meatballs with a simple, summery tomato sauce that cooks as they bake, but you can flavor them any way you like.
Grilled Peruvian Chicken With Green Sauce
A weeknight wonder, thanks to quick-cooking chicken breasts and a blender herb sauce.