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.
That Nut Butter Bar You're Obsessed With Is Easy to Make at Home
Nut butter bars have taken over the snack aisle, but they're a cinch to make in your own kitchen.
Nut Butter Granola Bars
This just-sweet-enough, chewy-but-firm bar is bound together by peanut butter and honey.
"Infusing Oil" is a Fancy-Sounding Trick You Can Do Practically Any Time
Pack in the flavor without making a whole sauce.
How to Fix Your Relationship with Zucchini
It’s cheap and it’s everywhere, so you might as well learn to love it.
I Will Not Apologize for the Dorky Way I Cut Cherry Tomatoes
Laugh all you want: I will beat you in a cherry tomato cutting contest.
Ratatouille Pasta
If we were to round up an all-star team of summer's greatest produce, it'd look a little something like ratatouille: Eggplant and zucchini. Peppers and tomatoes. The gang's all here!
Peach and Sesame Crumble
Triple the sesame, triple the fun. Tahini teams up with toasted sesame seeds and toasted sesame oil to balance the sweetness of late summer peaches with rich, earthy nuttiness.
All About Za’atar, the Spice Mix That We Can’t Stop Sprinkling
What, is it our fault that za'atar goes with just about everything?!?!
Fancy and Beautiful Tomato Salad
Here’s the first thing you should make when you want to show off the peak-season tomatoes you’ve been waiting all year for.
Swirled No-Churn Thai Tea Ice Cream
The hardest part of this recipe is tracking down Thai tea mix (or waiting for it to arrive in the mail)—but it’s worth it.
Leftover Buttermilk is a Blessing, Not a Curse
You bought buttermilk and only used 2 tablespoons for a recipe? Here’s what to do with the rest.
What You Need to Know to Make the Most of Corn Season
It's the most wonderful time of the year.
The Take-Anywhere Plates I’m Using Instead of Disposables
They’re beautiful. They’re practical. They come in designs with FLAMINGOS.
This Shakshuka Is the Most Satisfying Way to Eat Two Pounds of Greens
We took the shakshuka formula and subbed green curry...plus tons of greens.