Kendra Vaculin
Associate Food Editor
Originally from the San Francisco East Bay, Kendra has worked in food media (Eater, Food52) and test kitchens (Blue Apron) across New York City since 2014, as a writer, recipe developer, and producer. Since starting at Epi and Bon Appetit, she's started a weekly newsletter about what you should make for dinner tonight, written about cooking with weed, and developed recipes for the kinds of food she loves to eat (weeknight dinners, pantry pasta, party snacks). She likes ice cream more than vegetables, but it's much closer than you'd think.
Turkish-Style Eggs and Tomatoes
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
Gingery Pork Stuffed Tomatoes
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
Grilled Pound Cake Sundae With Raspberries
This is the perfect summer party dessert, featuring grilled pound cake, Cointreau-spiked raspberries, and classic vanilla ice cream.
Jalapeño Popper Skillet Tacos
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Bicycle Bandit
A riff on the Bicycle Thief cocktail, a citrusy, low ABV riff on a Negroni, this three-ingredient, party-ready twist features grapefruit soda.
Marinated Grilled Peppers
Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
Chipotle-Citrus Ribs
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.
Soy-Glazed Salmon Bowls
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
Cold Matcha Noodles
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.
Coney Island Hot Dogs
Be the cookout MVP with our recipe for Coney dogs—beef franks topped with meat sauce, chopped onions, and a squidge of yellow mustard.
Gambas al Ajillo
This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.
Stacked Muffuletta Salad
This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.
Zucchini Butter
Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.
Steak Salad With Feta Dressing
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
Cucumber and Avocado Salad Bean Dip
Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”
Hugo Spritz
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
Pad Kra Pao
This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.
Coconut Chicken Katsu With Smashed Cucumbers
These crispy cutlets feature a coconut-breadcrumb coating and sriracha mayo. Pair with a bright cuke salad to turn into a meal.
Oyakodon
This classic Japanese comfort food is a combination of chicken and egg (oyako means “parent and child”) simmered in sweet-savory broth and served over rice.
Strawberry-Rhubarb Cheesecake Bars
These bright cheesecake bars feature spring’s favorite flavor duo and a Triscuit cracker crust.