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
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
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
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.
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.
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.
Recipes
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
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
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.