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
Cold Soy Milk Noodles With Chili Crisp
This spin on Korean kongguksu is a lightning-fast dinner for hot nights.
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
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
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
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
Sheet-Pan Peppers and Chickpeas With Ricotta
Sweet-sour peppers meet crispy chickpeas, torn croutons, and a creamy swoosh.
Recipes
Blueberry Cobbler
Eight ingredients, ten minutes of active time, one delightfully fruity summer dessert you’ll remake all season long.
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
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
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.
Cooking
If You Love Tinned Fish, Try Tinned Octopus
This oft-overlooked canned seafood makes a wildly good pantry pasta.