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.
Herby Dutch Baby With Smoked Salmon
Savory, herby, and oh so green, this savory pancake is a winner for breakfast, lunch, or dinner.
The Best Knife Sharpener Is a Whetstone
The nicest thing you can do for your knife is sharpen it.
Chickpea Noodle Soup
There’s triple the chickpea in this quick and comforting soup: The broth is flavored with chickpea miso, and the mix of soft and crispy chickpeas makes for a delightful mix of textures.
Spanakorizo (Spinach Rice)
Calling all dill lovers to this extra-herbaceous take on classic Greek spanakorizo.
How to Make Kale Chips Like It’s 2014
The fastest way to eat an entire bunch of kale by yourself.
Stop What You’re Doing And Replace Your Microplane
Save your fingers. Obliterate your ginger.
Broccoli Cheddar Soup With Cheesy Croutons
Our better-than-ever broccoli cheddar is lighter, brighter, and less gloppy than the kind you’d find in your corporate cafeteria—with a creaminess that comes from blended potatoes and broccoli stalks rather than heavy cream.
My New Go-To Pancake Recipe
Is vegan, gluten-free, and refined sugar-free too? (I can’t believe I’m writing that.)
Vegan Banana-Oat Pancakes
Like banana bread in pancake form, these pancakes have crisp edges and tender centers with big banana flavor.
This Sparkling Ume Plum Juice Is Made to Be Savored (But I Can’t Help But Gulp It Down)
Made with seasonal fruit from Japan, it’s sweet-tart, delicately bubbly, and excellent mixed with gin.
Spaghetti Squash That Fancies Itself Baked Ziti
Spaghetti squash sheds its reputation for being bland and watery in this baked-ziti-inspired dish, in which it’s smothered in flavorful tomato sauce and blanketed under a layer of melty cheese.
I Never Thought I’d Recommend Blondie and Brownie Mixes—But Here We Are
Partake’s dairy- and gluten-free baked goods made me a boxed mix convert.
These Medjool Dates Are Sweet, Fudgy, and Basically Dessert
Seriously, if you love dates, Rancho Meladuco Medjools will blow your mind.
Pantry Pasta With Vegan Cream Sauce
Many vegan cream sauces rely on blended nuts or steamed cauliflower, but this sauce is made of beans and pasta water alone—no soaking or blending necessary. It’s important that the beans are adequately hydrated: Once you start mashing, make sure there’s plenty of pasta cooking liquid in the pot and don’t let it evaporate.