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.
Hummus Bowls With Merguez-Spiced Tempeh
This vegan twist on a lamb sausage hummus bowl features a trio of textures—creamy, crisp, and meaty—that will keep you coming back for more.
Spicy Tomato and Black Olive Grandma Pie
A speedy take on a focaccia-based pizza (only 40 minutes of rest required!) with Calabrian chile–spiked sauce and salty cured olives.
Spring-y Rice and Lentils with Coconut Yogurt
Inspired by Middle Eastern mujadara, this rice and lentil pilaf gets a seasonal spin thanks to a tumble of spring-y green vegetables and flavorful tadka.
Broken Lasagna Pasta Salad
This robust main-course-worthy pasta salad balances buttery olives, bitter radicchio, and crunchy almonds with a bright, herbaceous dressing.
Crispy Tortilla Salad With Snap Peas and Avocado
A twist on the classic fattoush salad, with a creamy avocado and lime dressing and crispy fried tortilla strips standing in for the traditional pita chips.
Cheesy Chickpea Salad Toast
Humble canned chickpeas become the stuff of open-face sandwich dreams with the help of a few flavorful, crunchy mix-ins and a whole lot of sharp cheddar.
Creamy Rabbit Bolognese
This cozy pasta is a twist on a white Bolognese, with no tomatoes in sight. Swap in chicken legs if you prefer—rabbit tastes a lot like dark meat poultry.
Meatball Soup With Beef Stew Vibes
All the flavors of classic beef stew in just one hour, with tender meatballs standing in for long-braised, shredded beef.
How to Find the KitchenAid Stand Mixer That’s Right for You
We’re here to answer all your questions about buying the iconic appliance.
Warm Chicken Piccata Salad
Turn classic chicken piccata into a salad by using the lemon-and-caper-spiked pan sauce as the base for a warm vinaigrette.
Potato and Pea Chowder
Studded with green peas and enriched with a swirl of cream, this pea and potato chowder feels light and bright—perfect for a cool spring evening.
Pork and Asparagus Soba
Chili crisp and tahini team up to create a savory, spicy sauce for ground pork, snappy asparagus, and nutty soba noodles.
The Best Rolling Pin Is French and Lasts Forever
We tested 14 rolling pins and found the best one for all your cookie-making and pie-baking needs.
Cozy and Quick White Chicken Chili
Lightly mash some of the white beans for a creamy, velvety texture without any added dairy.
Crunchy and Bright Greek Salad
A classic that’s happy alongside a hearty, meaty main or alone as a vegetarian lunch.
Cajun Chicken Gravy and Biscuits
A savory and spiced twist on the classic breakfast duo, featuring Cajun spice blend and sour cream biscuits that come together in a flash.
Ponzu Salmon and Avocado Toast
When the flavors of a savory salmon poke bowl crash land on a slice of avocado toast, you’ve got a lunchtime power player on your hands.
How to Soften Brown Sugar: A Head-to-Head Test
In the mood for cookies but faced with a hardened lump of gold? Here’s the best way to bring it back to life.
Lemon-Chile White Fish With Chickpeas
Don’t be fooled by the short ingredient list: Jammy sliced lemons, sizzled garlic, and mild Aleppo-style pepper make this speedy fish dinner one to remember.