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.
Culture
My Label Maker Lets Me Pretend That Everything Is Under Control
Without it, my pantry would devolve into chaos.
Recipes
Springy Ricotta Gnocchi With Peas and Herbs
If you’ve ever been intimidated by the thought of making fresh pasta at home, look no further. Ricotta gnocchi is simple to make, and it’s faster and more foolproof than its potato counterparts. The only tricky part is adding enough flour so that your dough is easy to work with, but not so much that it becomes stodgy or tough. If you don't want to make the buttery herb and pea sauce, use whatever you'd prefer, be it marinara, pesto, or sage and brown butter.
Cooking
How to Turn Basically's Focaccia into Focaccia PIZZA!
The only thing better than focaccia? Focaccia topped with delicious stuff.
Cooking
Things Are Going a Little Haywire in My Kitchen, HBU?
The weekly dispatch, featuring measuring piles of roasted veg, measuring spoons, and dreams of rhubarb.
Cooking
Mise En Place Looks Cute—But It Doesn't Always Matter
There's a time and place for mise en place.
Recipes
Rhubarb–Brown Butter Bars
Think of your favorite granola packed full of nuts and surrounding a layer of sweet-tart rhubarb jam and you’ve got these bars.
Lifestyle
This Recipe Is Everything I Love About Chicken Soup, Minus the Meat
I never thought a veg broth could live up to a chicken one—I was wrong.
Recipes
Chickpeas and Dumplings
This recipe gives off major chicken-soup vibes but is entirely vegetarian—and you don’t have to simmer vegetables or cheese rinds for hours to get there. The lightning-fast broth gets its flavor from caramelized miso and nutritional yeast (a trick we picked up from Bay Area cookbook author and food writer Andrea Nguyen). The gluten-free dumplings are soft on the outside and pleasantly chewy on the inside.
Cooking
The Easiest Way to Tell If Your Dough Is Done Rising
The poke test should be applied to dough, never to family members.
Cooking
The Basically Guide to Better Baking
10 weeks, 10 recipes, 10000 ways to become a cooler, smarter, more confident baker.
Cooking
Make a Whole Galette For Yourself Because You’re Worth It
Who says the only joy of cooking is cooking for others?
Cooking
8 Tools to Make Washing the Dishes a Little Less Miserable
They can't make dishwashing fun, but they can make it better.
Cooking
My Dishwashing System Saves Soap, Water, and Time
How to treat a pile of dirty dishes like a game of strategy.
Cooking
How to Fold a Galette So It's Rustic But Not TOO Rustic
It's not a pie—but it can still look pretty.
Cooking
Toothpicks Are the Only Cake Testers You Need
Save your officially-named cake tester for prodding vegetables or fish fillets.
