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.
Cooking
I Wouldn’t Have Survived the Past Four Months Without These Scones
I’m writing them into my last will and testament.
Cooking
How Does Salt Work and Why Does It Make Food Taste So Good?
You love salt, but do you really know salt?
Cooking
How to Make Palmiers Shiny Enough To Be in a Glossier Ad
When you need something sweet and you need it fast.
Cooking
These 3 Salts Are Worth Their...Well, You Know
Kosher or Maldon? Fleur de sel or table salt? Let this mini primer be your guide.
Cooking
How to Save Tomatoes From Getting Smushed in Your Tote Bag
This easy trick keeps your tomatoes intact and your tote stain-free.
Cooking
It Turns Out, You Can Store Tomatoes in the Fridge
Well, sometimes, that is. Allow us to explain
Recipes
Coconut Tofu Stir-Fry
Crispy, bite-sized green beans and coconutty tofu are a match made in heaven in this quick weeknight meal.
Recipes
Strawberry Doughnut Muffins
Freeze-dried strawberries are our new baking obsession. You’ll understand why once you’ve made these strawberry doughnut muffins.
Cooking
Bean Burger? Pass. Big Slab of Seared Cheese? That’s More Like It
This summer, I’m skipping the homemade veggie burgers. Instead, I’m putting a slab of seared cheese between two buns and calling it a sandwich.
Recipes
Seared Squash and Halloumi Burgers
This vegetarian recipe makes a strong case for replacing a veggie burger with a slab of melty, salty cheese.
Culture
Your Sore Feet Called. They Want a Better Kitchen Mat
If you spend as much time in the kitchen as I do, you need an anti-fatigue kitchen mat.
Cooking
Stop Boiling Your Store-Bought Gnocchi—Roast or Fry Them Instead
Think crisp and golden-brown—not waterlogged and gummy.
Recipes
Sheet-Pan Gnocchi
This gnocchi (Is it pasta? Is it a salad?) with a jammy cherry tomato sauce takes just 25 minutes and one pan.
Recipes
Stone Fruit Caramel
Combine perfectly ripe, in-season stone fruit (like peaches, plums, or cherries!) with a rich sweet caramel for the perfect ice cream, pound cake, and yogurt topping.
Cooking
What You Need to Know About Onions, From How to Pick 'Em to How to Pickle 'Em
We're going all in on alliums.