Sarah Jampel
Sarah Jampel is a writer, editor, recipe developer, and food stylist based in Vermont. She was a senior staff writer and stylist at Food52 before joining Bon Appétit as senior cooking editor in 2019, which entailed heading up the Basically vertical, editing and developing recipes, and writing about everything from her favorite brownie mix to her must-have cooking tools. Sarah now serves as the recipe development and test kitchen manager at King Arthur Baking.
Where Does Vanilla Come From?
Plus, how do they extract it—and what’s the deal with the imitation stuff?
What Are the 5 Spices in 5-Spice Powder?
Actually, there are often more than five. Here’s how to make and use one of our favorite blends.
Shockingly Easy No-Knead Focaccia
This recipe requires exactly zero skill and provides ample opportunity to be amazed by yourself and the wonders of yeast.
Can You Swap Light and Dark Brown Sugar?
They’re usually interchangeable. Here’s how to make the call.
Lemon Zucchini Pasta
Transform caramelized shredded zucchini into a lush pasta sauce, assisted by cream, lemon juice, and Parmesan.
Just-Keeps-Getting-Better Lentil Salad
Here’s the answer to your question: “What can I make on Sunday night that will taste great for my desk lunch on Wednesday?”
Easy Noodle Kugel
After an intense internal debate about what a noodle kugel should be, this is where we landed.
How to Make Stuffing With Whatever Your Heart Desires
Whether you’re a sourdough or cornbread person, this mix-and-match formula is all you need.
I’m Always Ready to Eat These Ready-to-Eat Beans
A Dozen Cousins makes beans you can feel good about buying, eating, and praising.
Caramelized Tofu With Soy-Braised Eggplant
Crisp, almost crunchy, tofu owes its caramelized exterior to one secret ingredient (*whispers* It’s sugar!).
How to Cut a Mango (Yes, Including the Hedgehog Method)
For salads, smoothies, salads, and, of course, snacking.
Smashroom Sandwich
Make this your go-to portable meal this summer. The meaty-without-meat sandwich is great enjoyed right away or after its flavors have had a chance to develop.
Green Tea Arnold Palmer
The quintessential summer quencher gets an aromatic twist thanks to jasmine green tea.
The Very Compelling Case for Baking With Melted Butter
Faster than waiting for room temp and easier to handle than straight from the freezer.
Feeding a Baby Is Scary—Yumi Makes It a Little Less So
With flavors like rustic tomato soup and mango chia pudding, this baby food brand makes feeding my child easy.
The Best Way to Dispose of Your Cooking Oil? Solidify It
Make deep-frying at home a smidge less annoying.
Weeknight-Fancy Ravioli With Creamy Peas
Turn store-bought ravioli into the most sophisticated thing you’ll cook this week.
