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.
Recipes
Labneh and Lime Ice Cream With Granola
This no-churn ice cream is tangy, lime-y, and maaaybe even healthy.
Recipes
Fresh Mint and Chocolate Ice Cream
This subtly minty chocolate ice cream can also be made with chopped-up Thin Mints or Andes Mints.
Recipes
Miso Butter Pecan Ice Cream
Imagine a cross between butter pecan ice cream and salted caramel ice cream, except that the “salted” part comes from miso.
Recipes
Tiger Fruit Salad
Toss your unripe summer peaches and plums with herbs, scallions, and a vinegary dressing inspired by the Chinese dish lao hu cai.
Cooking
When I Can’t Be Bothered With Cold Brew, I Make Japanese Iced Coffee Instead
It's the fastest way to make cold coffee, no planning ahead necessary.
Recipes
Crispy Rice Bowl With Spring Vegetables
This recipe was directly inspired by the wonderland of flavors and textures that is Korean bibimbap, a bowl or pot of rice topped with an assortment of vegetables, an egg, and (sometimes) meat that's mixed up right before it's eaten.
Cooking
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.
Cooking
5 Spice Blends We Can Get Behind
Taco seasoning, steak rub, and curry powder don't make the list.
Cooking
If You're Buying in Bulk, You Could Probably Use a Kitchen Funnel
My funnel brings all the goods to the jars.
Lifestyle
This Stir-Fry Recipe Gets Tons of Flavor From One Stealth Ingredient
Black pepper deserves to be the star, not the sidekick.
Recipes
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.
Cooking
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.
Cooking
Ricotta Gnocchi Gets You That "Fresh Pasta Experience" With Less of the Labor
If you've never made homemade pasta before, start here.