Kendra Vaculin

1 month ago | bonappetit.com | Kendra Vaculin

Seafood and pork have a long history together. In this one-pan dinner, cod and Spanish chorizo—the dry, cured kind, often sold in a link like salami—showcase why the ingredients make such a great pair. Using rendered chorizo to cook down garlic, tomato paste, and sherry vinegar creates a red-tinged mixture at the bottom of the pan; with water, it becomes a flavorful braising liquid for sturdy greens, then warming canned chickpeas, and finishing your previously seared fish.

1 month ago | bonappetit.com | Kendra Vaculin

This bubbly cocktail—which pairs the bittersweet flavor of grapefruit with sparkling sake and botanical gin—is best when served very cold. Keep your gin, sake, and sparkling water in the fridge until you’re ready to assemble and serve. We like using SummerFall sake because of its high levels of carbonation and light drinkability; if your sake is more on the sweet, syrupy end of the spectrum, you might want to add a touch more sparkling water to balance it out.

1 month ago | bonappetit.com | Kendra Vaculin

There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table like *snaps fingers* that. This dish is inspired by fesenjan, a sweet-and-sour Persian stew featuring pomegranate and walnuts. This weeknight version swaps a quick roast and broil in for a lengthy braise.

1 month ago | bonappetit.com | Kendra Vaculin

This is the kind of dish we food editors are thrilled to see make it onto the assignment board—after days of sampling cake and pasta (sigh, somebody’s gotta do it), grain bowls loaded with protein and vegetables are what disappear fastest from the test kitchen. Here, roasted cubes of extra-firm tofu are piled alongside broccolini (roasted on the same sheet pan), creamy avocado, and bright cabbage slaw over a base of brown rice and quinoa cooked in the same pot.

1 month ago | food52.com | Kendra Vaculin

Author NotesHere's a small quiz that you should take before making this pasta recipe:1. Are you hungry? 2. Are you hungry for carbs? Lots and lots of carbs? 3. Do you have about 20 minutes to spare? 4. Would you like to eat a pasta that does not mess around? 5. Do you feel that you yourself do not mess around, and are thus prepared to get a fairly serious cream mushroom garlic wine situation on the fast track to your mouth? 6.