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.
Tomatoes and Feta With Chickpeas
All of the hallmarks of a sheet-pan dinner (quick! simple! very few dishes to do!), plus big slabs of warm, melty feta.
Scallops and Chorizo in Tomato Sauce
Need proof that salty cured pork and delicate shellfish are a match made in heaven? This vibrant and cozy 20-minute, one-skillet weeknight dinner.
Cherry Lemonade Beach Pie
Custardy Atlantic Beach Pie meets a favorite fruity drink in this easy-breezy dessert.
Grilled Mojo Pork Shoulder Steaks and Plantains
If you’ve only had pork shoulder when braised until shredded, this fresh, summery recipe shows you what else the cut can do.
Lemony Grilled Scallops and Blistered Long Beans
Delicate scallops need only a brief marinade before a short stint on the grill, meaning you can have this summery slam dunk on the table in 35 minutes.
Mustardy Grilled Cabbage and Kielbasa
This simple dinner of grilled sausage and cabbage gets added heft from small potatoes that go fork-tender in a foil packet in just under half an hour.
Bulgogi Tofu Burgers
These vegetarian burgers will steal the show at any cookout thanks to a blender marinade inspired by the Korean BBQ favorite.
Tangy Grilled Chicken Wings With Quick Giardiniera
Think Buffalo wings—saucy chicken, cheesy dip, crunchy vegetables—but turned slightly on its head with whipped feta and handheld giardiniera.
Steakhouse Salad With Balsamic and Blue Cheese
You may be tempted to eat this tangy steak all by itself, but the payoff of building it into a salad with funky blue cheese and juicy tomatoes is well worth it.
Gorgeous Green Shrimp
This kicky, herby sauce comes together entirely in the blender. You’ll want to sop up every last drop with grilled bread.
Sunny Saffron Butter Pasta
A little saffron goes a long way in this standout sauce, finished with cracked pepper, salty Parmesan, and fragrant basil.
Grilled Party Salmon With Green Romesco
This impressive main is a breeze to make—the skin creates a natural nonstick barrier as it crisps up, so you’ll slide your tender fish right off the grill.
Baked Alaska With Pistachio Brittle and Raspberry Curd
A one-bowl vanilla cake, doctored store-bought ice cream, and quick raspberry curd make this impressive dessert totally achievable.
Jamón and Nectarines With Blue Cheese
Pair fancy ham, funky cheese, and juicy fruit with a black-pepper-spiked agrodolce drizzle to elevate this simple summer side.
Tomato Salad With Crème Fraîche and Olive Granola
Pair peak season heirloom tomatoes with a crunchy savory granola anchored by salt-cured black olives, which turn slightly crisp and meaty in the oven.
Spring Orzotto
A quicker take on risotto featuring bright peas and your favorite pesto.
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Spiced Lamb Ramen With Cucumbers and Yogurt
Inspired by Japanese mazemen, this brothless dish is dreamy on a warm night.
Mushroom Stroganoff(ish)
An ultra savory take on the vegetarian classic, with soy sauce, scallions, and wonton noodles.
Pork and Cabbage Not-Quite-Dumpling Soup
Versatile dumpling wrappers eat like noodles when cooked in the hot broth.
Creamy Preserved Lemon–Black Pepper Orzo
This bright and luscious dairy-free pasta relies on blended raw cashews for creaminess and a cooking method similar to risotto—in a fraction of the time.