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.
Coconut Curry Greens with Runny Eggs
This shakshuka-inspired dish is green because it forgoes the traditional tomatoes and red peppers for spinach and kale.
The Hype Ice Cream I’m Willing to Wait in Long, Near-Rioting Lines For
Soft Swerve in New York City is that good.
There Is No Lazier, More Impressive Snack Than Aioli-Topped Jammy Eggs
These are what I make when I'm too tired to prep an appetizer—but not too tired to invite my friends over for dinner.
Strawberry Snacking Cake
Don’t be surprised at how quickly this olive oil and cornmeal-enriched sheet cake will disappear.
Bet You Can’t Eat Just One Slice of This Strawberry Snacking Cake
After nine tries (and so. much. cake.), we’re really sure it’s good.
Soy Curls Are the Single-Ingredient Meat Substitute I Buy in Bulk
Step aside Fakin' Bacon and tofu dogs: Soy curls are my go-to meat substitute.
Silicone Mats Are So Nonstick, You’d Think They Were Crafted By Angels
If burnt bits and stuck-on glazes make you want to scream, you need one of these.
When You Never, Ever Want to Stir Together Separated Tahini, Buy Soom
The silkiest, creamiest tahini money can buy—and no separation, ever.
I Am Not a Chef But I Wear These Chef Pants Every Day Anyway
For all the female chefs sick of saggy, uncomfortable chef trousers. And for all of the rest of us sick of constricting, unflattering civilian trousers.
If You Come Over for Dinner, We’re Having Enchiladas
Cover me in salsa verde and bury me in Monterey Jack
Vegetarian Enchiladas
These veggie enchiladas feature a charred tomatillo salsa verde, creamy pinto beans, and plenty of cheese.
This Fresh Starter Takes the Stress Out of Baking Sourdough
It's descended from a starter that’s over 100 years old, so you know it’s going to be bubbly, active, and reliable.
6 Bold, Peppy, Leafy Things You Should Be Using Like Herbs
There’s a whole wide world beyond herbs.
Calaca Is the Only Restaurant Where I Don’t Experience Vegetarian FOMO
Sure, the carnitas at the teeny-tiny Mexican spot look good, but have you ordered the huitlacoche quesadilla?
How to Prevent Your Herbs From Wasting Away in the Fridge
Add ‘em by the handful, not by the pinch.
Your Most Pressing Rhubarb Questions, Answered
How to buy, store, and cook with spring's pinkest produce.
Why It’s Terrible to Be a Vegetarian at a Wedding (And How to Make It Better)
If I see one more "veggie stack," I'm going to scream.
Your Most Pressing Miso Questions, Answered
Everything you need to know about buying, storing, and cooking with this pantry staple.
We Loved This Miso Even Before We Knew It Was Ground By Foot
The story of a couple who inherited a fledgling miso company and turned it into the small-but-mighty producer of our favorite miso around.
The Incredible Costless Abundance of Macaroni Grill’s Free Bread
But how does it even make sense for them to offer this?