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.
If You LOL at the Idea of Grinding Your Own Spices, Read This
We won't stop you from using pre-ground spices—but we will tell you how to make them better.
5 Spice Blends We Can Get Behind
Taco seasoning, steak rub, and curry powder don't make the list.
If You're Buying in Bulk, You Could Probably Use a Kitchen Funnel
My funnel brings all the goods to the jars.
This Stir-Fry Recipe Gets Tons of Flavor From One Stealth Ingredient
Black pepper deserves to be the star, not the sidekick.
Black Pepper Tofu and Asparagus
In this 30-minute dish, which is inspired by Yotam Ottolenghi's recipe in his 2011 book Plenty, black pepper is the star, not the sidekick: When bloomed in oil, the coarsely ground peppercorns become piquant and fragrant enough to flavor the entire sauce, no red pepper flakes, dried chiles, or hot sauce needed. Take care not to burn the peppercorns as you toast them or the flavor could swing from spicy to bitter.
How to Stop Your Herbs From Getting Sad and Droopy Between Shopping Trips
Cleaning and picking herbs isn't just my excuse for watching more TV.
Ricotta Gnocchi Gets You That "Fresh Pasta Experience" With Less of the Labor
If you've never made homemade pasta before, start here.
My Label Maker Lets Me Pretend That Everything Is Under Control
Without it, my pantry would devolve into chaos.
Springy Ricotta Gnocchi With Peas and Herbs
If you’ve ever been intimidated by the thought of making fresh pasta at home, look no further. Ricotta gnocchi is simple to make, and it’s faster and more foolproof than its potato counterparts. The only tricky part is adding enough flour so that your dough is easy to work with, but not so much that it becomes stodgy or tough. If you don't want to make the buttery herb and pea sauce, use whatever you'd prefer, be it marinara, pesto, or sage and brown butter.
How to Turn Basically's Focaccia into Focaccia PIZZA!
The only thing better than focaccia? Focaccia topped with delicious stuff.
Things Are Going a Little Haywire in My Kitchen, HBU?
The weekly dispatch, featuring measuring piles of roasted veg, measuring spoons, and dreams of rhubarb.
Mise En Place Looks Cute—But It Doesn't Always Matter
There's a time and place for mise en place.
Rhubarb–Brown Butter Bars
Think of your favorite granola packed full of nuts and surrounding a layer of sweet-tart rhubarb jam and you’ve got these bars.