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
Capers Are Good. Fried Capers Are Better
It follows the logic that most things improve upon being fried.
Culture
Zip Top Bags Are Helping Me Drop Single-Use Plastic for Good
These silicone containers are infinitely reusable and superior to plastic bags in every way.
Cooking
Eggs Are Temperamental And Must Be Tempered
Unless you want bits of scrambled egg in your ice cream or soup?
Recipes
Lemony Tortellini Soup With Spinach and Dill
Silky and comforting yet light and spring-y, this tortellini and spinach soup is the perfect winter-to-spring meal.
Culture
For Diaspora Co.’s Sana Javeri Kadri, a Community Is More Powerful Than a Marketing Team
The spice company’s founder harnessed the power of people all over the U.S. to build her brand—and now she’s doing the same for other entrepreneurs.
Cooking
How to Make Crispy Tofu in 5 Steps
Just because it comes packed in water doesn’t mean you can’t get it golden brown.
Recipes
Pasta With Lentils and Mushrooms
Pasta cooks directly in its sauce in this genius vegetarian dish that stars lentils and deeply browned mushrooms.
Recipes
Broccoli Melts
Just when we were starting to run out of ideas for what to make for lunch at home, these melty broccoli toasts appeared.
Cooking
I Make a LOT of Granola and This Is By Far My Favorite
This recipe is proof that granola doesn’t need 1 million ingredients to be delicious.
Recipes
Tahini Linzer Torte Bars
We’ve swapped out the ground nuts in a classic linzer for tahini, which makes for a rich, buttery crust that gets filled with jam.
Recipes
One-Skillet Orzo With Tomatoes and Eggs
Pizza meets eggs in purgatory in this one-skillet stovetop meal which is punchy from tomatoes, creamy from starchy orzo and melty mozzarella, and ready in under an hour.
Cooking
‘Choc Bar Puffs’ Are as Close to Homemade Chocolate Croissants as I’m Going to Get
Nadiya Hussein’s version requires only three ingredients (which is about all I have energy for).
Shopping
The Honey Bear Is Cute, But These Unfiltered Versions Taste So Much Better
Maryiza sells Ethiopian honey that promotes biodiversity and deliciousness alike.
Cooking
How to Shop For a Knife Like You Know What You're Doing
The bright side: It's definitely easier than shopping for a car.
Recipes
Cranberry Chess Pie
A popular Southern dessert said to originate in England, chess pie consists of staple ingredients: eggs, butter, and sugar, bound with cornmeal, flour, or both. While some recipes rely on tangy buttermilk to offset the rich custard, this version uses lemon juice and barely cooked cranberries instead.