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.
What Is Miso, the Secret Weapon in Every Healthyish Pantry?
Salty, earthy, and funky, miso is the fermented, versatile ingredient that we're put in everything from pasta salad to apple pie. But where does it come from?
This Smoky Salsa Roja Is My Dinner Security Blanket
As long as I have a jar in the fridge, I know dinner's going to be okay.
These Spicy Tofu Crumbles Changed the Way I Cook Tofu
This fiery, addictive tofu is an absolute meal-planning miracle.
It’s Crazy to Use a Ruler for Baking, But What Can I Say? I’m Obsessed With Making Perfect Cookies
Eyeballing it is simply not an option.
Everything You Need to Turn Your Kitchen Into a Cookie Factory
From the non-negotiable baking tools to the pretty packaging, set yourself up right.
Apologies to My Husband But Cauliflower Bolognese Is My Boyfriend Now
I love this sauce so much I've taken to calling it my "Cauli Bo."
You Still Have Time to Order This Beautiful Cookie Box For Christmas
With organic ingredients and heirloom grains, these are the perfect gift for anyone who likes cookies, so...anyone.
Edible Glitter Is Great and I’m Not Afraid to Say It
But remember this: All that glitters is not always edible.
The Little Doodad That Turns My Apartment into a Fancy Hotel
The white noise machine makes me feel protected, at least for a moment, from the outside world.
Thank Us Later: Here’s Your Roadmap to a Flawless Thanksgiving
All the tips, tricks, and advice you need to win at the holiday this year.
Why the Tuesday Before Thanksgiving is the Most Crucial Cooking Day
The key to Thanksgiving success, without the stress, is the day before the day before.
How to Make a Thanksgiving Salad That Everyone Will Actually Eat
Yes, they're raw. Yes, they're room temp. And yes, they'll be the first thing to disappear from the table.
7 Simple Rules for Mastering the Thanksgiving Potluck
Don’t leave your potluck up to, well, luck. These guidelines will guarantee your BYO holiday is more support than stress.
Be a Hero and Follow These 6 Rules for Perfect Stuffing
How to make your best stuffing yet, no matter which recipe you’re following.
Almond Butter and Jammy Quick Bread
This not-too-sweet quick bread is like your favorite piece of toast in cake form.
Our November Cookbook Club Pick: ‘Almonds, Anchovies, and Pancetta’ by Cal Peternell
A veg-forward cookbook that puts meat in its place (as a handy way to let vegetables shine).
These Old-School Stuffed Shells Will Make You Feel Like a Member of an Exclusive Club
Sail away on little boats of cheese-filled noodles in a sea of marinara sauce.
Announcing This Season’s Stuff on Toast: Broccoli and Garlic Ricotta
Move over, tomatoes. There’s a new kid in town.
Baked Spaghetti Pie is a Pasta Lover’s Fantasy
It’s everything you love about pasta, only more.
A Creamy Custard Tart You’ll Want to Belly-Flop Into
It's like crème brûlée for us lazy, fearful folk.