Kendra Vaculin
Contributor
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. She was Bon Appétit's Test Kitchen Editor until 2025, where she thought a lot about what you should make for dinner, developing recipes for her monthly column Speedy Does It and overseeing the Dinner Is Served section of the print magazine. Outside of weeknight cooking, she loves back-pocket desserts, produce-centric picnic food, and stuff to make for a party. She likes ice cream more than vegetables, but it's much closer than you'd think.
Recipes
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.
Recipes
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.
Recipes
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.
Recipes
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.
Recipes
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.
Recipes
Sunny Saffron Butter Pasta
A little saffron goes a long way in this standout sauce, finished with cracked pepper, salty Parmesan, and fragrant basil.
Cooking
Summer Is the Season for a Maximalist Dinner Party
These recipes and tips from expert host Kendra Vaculin will get you there.
Recipes
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.
Recipes
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.
Recipes
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.
Recipes
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.
Cooking
Risotto Takes Forever—Make Yours With Orzo Instead
It’s creamy and velvety, with none of the standing around.
Reviews
BA Reviews the Ooni Fyra 12 Pizza Oven
If you’re looking for an affordable, portable pizza oven, this is the best bang for your buck.
Recipes
Mushroom Stroganoff(ish)
An ultra savory take on the vegetarian classic, with soy sauce, scallions, and wonton noodles.
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Recipes
Spiced Lamb Ramen With Cucumbers and Yogurt
Inspired by Japanese mazemen, this brothless dish is dreamy on a warm night.
Cooking
This Undone Dumpling Soup Meets You Where You Are
On days when you’re not feeling buttoned-up, let it all fall apart.
Recipes
Pork and Cabbage Not-Quite-Dumpling Soup
Versatile dumpling wrappers eat like noodles when cooked in the hot broth.
Recipes
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
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.