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.
Recipes & Menus
Mushroom Stroganoff(ish)
An ultra savory take on the vegetarian classic, with soy sauce, scallions, and wonton noodles.
Recipes & Menus
Pork and Cabbage Not-Quite-Dumpling Soup
Versatile dumpling wrappers eat like noodles when cooked in the hot broth.
Recipes & Menus
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.
Recipes & Menus
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.
Recipes & Menus
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.
Recipes & Menus
Broken Lasagna Pasta Salad
This robust main-course-worthy pasta salad balances buttery olives, bitter radicchio, and crunchy almonds with a bright, herbaceous dressing.
Recipes & Menus
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.
Recipes & Menus
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.
Recipes & Menus
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.
Recipes & Menus
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.
Recipes & Menus
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.
Expert Advice
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.
Recipes & Menus
Crispy Mushroom and Ricotta Toast
Recipes & Menus
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.
Recipes & Menus
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.
Recipes & Menus
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.
Shopping
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.
Recipes & Menus
Cozy and Quick White Chicken Chili
Lightly mash some of the white beans for a creamy, velvety texture without any added dairy.
Recipes & Menus
Crunchy and Bright Greek Salad
A classic that’s happy alongside a hearty, meaty main or alone as a vegetarian lunch.
Recipes & Menus
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.