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Bon Appétit
Kendra Vaculin head shot - Bon Appétit

Kendra Vaculin

Associate Food Editor

Originally from the San Francisco East Bay, Kendra has worked in food media (Epicurious, Eater, Food52) and test kitchens (Blue Apron) across New York City since 2014, as a writer, recipe developer, food stylist, and producer. At BA she writes a weekly newsletter about what you should make for dinner tonight, oversees the Family Meal section of the magazine, and develops recipes for the kinds of food she loves to eat (falafel cake, spicy pasta, biscuits). She likes ice cream more than vegetables, but it's much closer than you'd think.

recipes

Cold Soy Milk Noodles With Chili Crisp

This spin on Korean kongguksu is a lightning-fast dinner for hot nights.
recipes

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.
recipes

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.
recipes

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.
recipes

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.
recipes

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.
recipes

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.
recipes

Sheet-Pan Peppers and Chickpeas With Ricotta

Sweet-sour peppers meet crispy chickpeas, torn croutons, and a creamy swoosh.
recipes

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!
recipes

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.
recipes

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.
recipes

Skillet Blueberry Cobbler

Eight ingredients, ten minutes of active time, one delightfully fruity summer dessert you’ll remake all season long.
recipes

Green Bean and Farro Picnic Salad

It’s excellent at any temperature and sturdy enough to make ahead.
recipes

Creamy Chicken and Mushroom Soup

Cozy, rich but not heavy, and it doesn’t require a box of broth. Is this your dream soup?
recipes

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.
recipes

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.
recipes

Sheet-Pan Chicken With Grapes and Fennel

Lots to love about this low-lift dinner, but the crispy croutons might be the best part.
recipes

Weeknight Octopus Pasta

Crisped tinned octopus, briny capers, and a lot of white wine.
cooking

If You Love Tinned Fish, Try Tinned Octopus

This oft-overlooked canned seafood makes a wildly good pantry pasta.
recipes

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.
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