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.
Sheet-Pan Peppers and Chickpeas With Ricotta
Sweet-sour peppers meet crispy chickpeas, torn croutons, and a creamy swoosh.
Crab Cake Sandwiches
Store-bought picked crab meat and slaw mix make these celebratory sandwiches a breeze to prepare—just don’t skimp on the Old Bay mayo.
Grilled Banh Mi for a Party
These juicy grilled pork burgers amped up with the flavors of a classic banh mi are built to fuel your next backyard bash.
Slow-Cooker Peanut Butter Chicken
Peanut butter and soy sauce are the base of this flavorful sauce for chicken thighs that get perfectly tender. Don’t forget the rice and a big squeeze of lime!
Skillet Blueberry Cobbler
Eight ingredients, ten minutes of active time, one delightfully fruity summer dessert you’ll remake all season long.
Green Bean and Farro Picnic Salad
It’s excellent at any temperature and sturdy enough to make ahead.
Creamy Chicken and Mushroom Soup
Cozy, rich but not heavy, and it doesn’t require a box of broth. Is this your dream soup?
Green Ribollita
A twist on the classic Tuscan soup, this version features blended sautéed kale, which turns the whole bowl a bright, spring-y green.
Crispy Buttermilk-Fried Catfish
The best fried catfish starts like fried chicken, with a seasoned buttermilk soak. Once fried to a golden brown crisp, serve with ketchup and this pickle-studded rémoulade.
Chicken Piccata
Chicken piccata is a classic Italian dish made from pounded flat chicken breasts dredged in all-purpose flour, pan-fried, and topped with a lemony white wine and caper sauce.
Sicilian Pizza
Sicilian pizza is an Italian-style pizza recipe identified by its thick, chewy, bready crust under a layer of toppings like tomato sauce.
Sheet-Pan Chicken With Grapes and Fennel
Lots to love about this low-lift dinner, but the crispy croutons might be the best part.
Weeknight Octopus Pasta
Crisped tinned octopus, briny capers, and a lot of white wine.
Cabbage and Bacon Okonomiyaki
Comprised of a custardy pantry-forward okonomiyaki batter studded with shredded cabbage and bacon, this Japanese pancake is a fast track to dinner.
Lentil Soup With Greens and Rice
Inspired by the flavors of qorma-e-sabzi, an Afghan spinach stew, this simple soup relies on pantry staples and a box of frozen spinach.
The Best Cast-Iron Skillets, Tested and Reviewed
We seared, fried, and baked our way through a whole range of cast-iron pans to find the best one on the market.
Pork Tenderloin With Jam-and-Mustard Glaze
This zingy sauce works with whatever jam you have.
Roasted Cauliflower With Turmeric Sauce
Plain roasted cauliflower? Snore. Dress it up with this turmeric-spiked coconut milk sauce and a handful of crunchy toppings.
Orange-Coriander Salmon
Bright coriander (as a crust for salmon and in a velvety orange sauce) takes center stage in this weeknight dinner bursting with citrusy flavor.
Ragù Paprikash
Classic Hungarian chicken paprikash is reimagined as a bright pasta dinner, with ground chicken, aromatics, and a dollop of sour cream swirled in for richness.