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
Grated Tomato and Miso-Butter Pasta
This (almost) no-cook pasta is an ardent love letter to summer’s ripest tomatoes (and your box grater).
Recipes
Crispy Pork Cutlets With Kimchi Slaw
Kimchi adds heft and crunch to the slaw, while a drizzle of the fermenting liquid acts as a punchy dressing—a perfect side for the crunchy pork.
Recipes
Shrimp and Tomato Toasts
This toast is loaded with bright aioli, punchy tomatoes, and smoky shrimp—it definitely requires a fork and knife.
Recipes
Eggplant Tortas Milanesa
Torta milanesa usually features chicken or pork; this vegetarian version swaps in thin-sliced eggplant, which goes crispy on the outside and creamy on the inside.
Recipes
Fried Eggplant With Whipped Honey Feta
Crispy on the outside, creamy on the inside, this irresistible summer eggplant (and its tangy dipping sauce!) will have you going back for more.
Recipes
Salty Grapefruit Refresher
Step aside, overly sweet mocktails. Thanks to balanced citrusy flavors, this drink tastes like a grown-up Gatorade.
Cooking
Semifreddo Is the No-Churn Frozen Treat of Your Dreams
It's customizable, and easier than ice cream
Cooking
Creamed Spinach Can Be Spectacular—With a Few Tricks
Kendra Vaculin gives this old-school steakhouse side a much-needed makeover.
Recipes
Salmon Rice Bowl With Green Curry Creamed Spinach
This decadent weeknight dinner ups the ante on blah steakhouse creamed spinach with the help of spicy green curry paste.
Recipes
Roasted Tomatillo and Avocado Salsa
This bright and creamy dip is RSVP’ing yes to your next cookout.
Recipes
Root Beer Float Granita
Creamy sweetened condensed milk stands in for vanilla ice cream in this icy and refreshing take on the classic soda shop flavor combination.
Recipes
Avocado and Bulgur Salad
This is the love child of a grain bowl and arugula salad—with charred scallions, avocado, and thinly sliced jalapeño for smokiness, richness, and heat.
Recipes
Dark Chocolate-Espresso Ice Pops
A grown-up take on classic fudge pops, thanks to a pinch of instant espresso powder.
Recipes
Ginger-Lime No-Bake Cheesecake Bars
Layers of gingersnap crust, tangy cheesecake, and tart lime curd make these freezer treats a warm-weather crowd-pleaser.
Recipes
Mango-Sumac Yogurt Semifreddo
This cold, creamy, scoopable dessert features a ribbon of sumac-spiced mango and finely chopped dark chocolate.
Recipes
Strawberry-Pretzel Ice Cream Pie
This pie celebrates strawberries three ways: with a layer of jam, store-bought ice cream, and a tumble of fresh berries.
Recipes
Plum–Black Pepper Yogurt Semifreddo
Swirls of sweet, jammy plum make their way into every bite of this easy no-churn frozen dessert.
Recipes
Raspberry-Cardamom Yogurt Semifreddo
No ice cream maker required to whip up this fruity, fancy-feeling frozen dessert.
Cooking
Why Frozen Produce Will Always Be the Real MVP of Weeknight Cooking
Having a freezer stocked with berries, greens, and peas has saved my butt in the kitchen more times than I can count (with no compromise on flavor).