Kendra Vaculin
Test Kitchen Editor at Bon Appetit
food @bonappetit | team @condeunited | falling asleep during a prestige television drama
Articles
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1 week ago |
bonappetit.com | Kendra Vaculin
It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them. My mom learned a lot when she started gardening. That she’d be in a constant battle with the local squirrel population over her strawberry bush, for starters. That singing Harry Styles to her one lone watermelon would not encourage it to ripen any faster.
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1 week ago |
yahoo.com | Kendra Vaculin
Photograph by Elliott Jerome Brown Jr., Food Styling by Luciana Lamboy, Prop Styling by Alexandra MassillonIt’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them. My mom learned a lot when she started gardening. That she’d be in a constant battle with the local squirrel population over her strawberry bush, for starters.
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1 week ago |
epicurious.com | Kendra Vaculin
ArrowJump To RecipeSave RecipeSavePrintThis recipe for gambas al ajillo (Spanish garlic shrimp) is far more complex than the short ingredient list and rapid total time (just 15 minutes) might suggest. The key is adding garlic in two stages. First, you’ll marinate raw shrimp in grated garlic (plus paprika and chile flakes). The second dose is sautéed in olive oil until fragrant. The shrimp hits the pan next, sending the garlicky aromas into overdrive.
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1 week ago |
bonappetit.com | Kendra Vaculin
Move aside, Aperol. The Hugo spritz—a nimble union of prosecco, elderflower liqueur, fresh mint, and lime juice—is poised to take over your summer aperitivo. Perfect for enjoying poolside, alfresco, or simply helping you cool off, the effervescent low-ABV cocktail encapsulates the Italian word sprezzatura, a kind of effortless grace. Who wouldn’t want that after a day in the sun?
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1 week ago |
bonappetit.com | Kendra Vaculin
It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them. There are lots of ways to use this luscious zucchini butter. Toss a big scoop (about 1 cup) with 12 oz. pasta, cooked, and a splash of pasta cooking liquid, then top with lemon zest and shavings of Parmesan cheese. Or dollop on ricotta toast and crown with a poached egg and flaky sea salt.
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RT @AyeshaASiddiqi: ...how if there's no ease or resilience gained through familiarity with death, only fragility, more tenuous holds on th…
RT @AyeshaASiddiqi: my immediate community of friends and family has had a number of tragic deaths in recent years (kids in car accidents,…
sorry to be obvious and basic but stop asking chatgpt to do stuff just for fun or as a bit. it uses so much energy. like SO more than everything else you do in a day. pretend like its the same as leaving the faucet running, bc its actually so much worse than that.
