I’m a recipe developer, food stylist, and content producer. I’ve spent the past seven years at meal kit companies like Marley Spoon and Dinnerly, teaching at food nonprofits, and doing a little farming. Originally from Houston, I live with my partner, dog, cat, and rabbit. We all love local, seasonal produce.
Rachel Perlmutter
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I’m a recipe developer, food writer, stylist, and video producer (and The Kitchn’s Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I’ve authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.
Kelli Foster
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I’ve worked in the food industry for 15 years as a chef, recipe developer, writer, and editor. Prior to joining the Kitchn team I was an associate editor at America’s Test Kitchen, a contributor to Serious Eats, and worked on cookbooks for Ten Speed Press, Rebel Girls, and Clarkson Potter.!
Andrea Rivera Wawrzyn
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I’m a recipe developer, food stylist, and content producer. I’ve spent the past seven years at meal kit companies like Marley Spoon and Dinnerly, teaching at food nonprofits, and doing a little farming. Originally from Houston, I live with my partner, dog, cat, and rabbit. We all love local, seasonal produce.
Rachel Perlmutter
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After graduating from Le Cordon Bleu in Paris, I worked at Cook’s Illustrated and CHOW’s test kitchens. I’ve edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu’s in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie.
Renae Wilson
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Place 2 cups granulated sugar, 1 (15-ounce) can pumpkin purée, 1/2 cup vegetable or canola oil, and 3 large eggs in a large bowl and whisk until smooth and combined. Add 1 tablespoon pumpkin pie spice, 1 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, and 1/2 teaspoon kosher salt, and whisk to combine. Add 2 1/4 cups all-purpose flour and fold it in with a rubber spatula until just combined. Pour the batter into the prepared pan and spread into an even layer. Sprinkle with 1/4 cup roasted pumpkin seeds, then gently press them into the batter to ensure they stick.
Grace Elkus
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This Dubai Chocolate-inspired mousse is for a luxurious, texture-packed twist on classic chocolate mousse. It layers silky, rich chocolate with a crunchy kataifi-pistachio mixture for a deeply satisfying contrast of flavors and textures. The kataifi mixture alone — buttery, crunchy, and salty-sweet— is reason enough to give it a go.
The easy chocolate mousse is foolproof; it leans on chocolate chips (or chopped chocolate) and whipped cream for a silky, stable base. It’s an elegant make-ahead dessert for dinner parties, or a cozy treat to savor alone. Want to mix things up? Try swapping in fudgy halva for the pistachio cream, or topping with rose petals and toasted sesame seeds for a showier finish.
For more assertive chocolate flavor, use bittersweet chocolate instead.
My entire family liked this recipe. It was our first experience tasting Dubai chocolate, and this composed dessert version of the viral social media sensation did not disappoint. The kataifi mixture added a crispy, buttery, nutty foil to the rich and creamy chocolate mousse. The mousse itself had a rich, deeply chocolaty flavor. After chilling for 1 hour, the mousse was light and creamy and just set, and the kataifi mixture was very crispy-crunchy. After chilling overnight, the mousse had turned noticeably firmer, and the kataifi mixture was still crunchy. —Sandra, September 2025
Dawn Perry
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I’m a recipe developer, food writer, stylist, and video producer (and The Kitchn’s Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I’ve authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.
Kelli Foster
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It’s the kind of comfort food you’ll want to make again and again.
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Jan Valdez
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I’m a recipe developer, food writer, stylist, and video producer (and The Kitchn’s Dinner Therapist), with more than 10 years professional experience. Since graduating from The French Culinary Institute, I’ve authored 3 cookbooks: Buddha Bowls, Plant-Based Buddha Bowls, and The Probiotic Kitchen.
Kelli Foster
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I’m the Deputy Food Editor at The Kitchn. Previously, I was an editor at Serious Eats for close to three years. Before that, I spent a decade cooking and baking in professional kitchens. My writing focuses on all things food — mostly dinners and desserts, fun cocktails, and hot tips.
Janette Zepeda
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I’ve always loved pasta — although we rarely had it when I was growing up. In our house, Mexican food was what was on the table. Which is why espagueti verde was the best of both worlds, and it quickly became a family favorite (my dad is a big fan). It’s inspired by the flavors of rajas poblanas con crema (roasted poblanos with cream), and it’s one of my all-time favorite dinners.
Rajas poblanas are strips of roasted poblano peppers cooked in a rich cream sauce and garnished with queso fresco (a soft, mild, slightly salty cheese commonly used in Latin America), and are often served with tortillas and rice. Rajas poblanas have been around much longer than espagueti verde, which makes them the true inspiration for this dish. They originate from Puebla and are popular across central and southern Mexico, including Mexico City and Oaxaca. This pasta captures all those flavors and blends them into a vibrant, creamy sauce that is as flavorful and tangy as it is beautiful.
Poblano peppers are perfect here because they give the sauce a smoky depth without making it too spicy. It’s an easy, velvety pasta dish that even kids will love (my daughter Charlie can’t get enough), and the addition of cream cheese makes it irresistibly creamy. It’s a recent Mexican staple (within the last century or so) that is ideal for weeknight dinners, as it brings bold flavor and comfort to your table with minimal effort. Pair it with steak or chicken, or enjoy it on its own. Trust me — once you try this, you’ll never look at any other pasta sauce the same way.
If Mexican crema is hard to find, sour cream makes a great substitute. When you combine it with the cream cheese, it gives the pasta its signature creamy, tangy flavor.
Peppers can be broiled and peeled ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
Reserve leftovers and any remaining pasta water in separate airtight containers for up to 4 days. Use the pasta water to loosen up the sauce when reheating over low heat.
Janette Zepeda
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I grew up in a Chinese food-loving family, eating my first restaurant meals in Oakland’s vibrant Chinatown. My love of food but lack of cooking experience led to me Le Cordon Bleu in Paris, where I graduated with a Diplôme de Cuisine in French cooking.
After culinary school, I learned how to test and edit recipes in test kitchens at Cook’s Illustrated and CHOW, falling in love with the process of rigorously testing recipes to make sure they were foolproof for the home cook. I’ve worked with thousands of recipes over the past 15 years, including developing recipes for the James Beard-award winning Mister Jiu’s in Chinatown cookbook.
Living in the delicious diversity of San Francisco, I never get tired of finding new ingredients or cuisines to try. My favorite type is Cantonese home cooking — I’m on a quest to recreate the dishes my grandmother used to make. All the food I test at home is eagerly tasted and enjoyed by my husband, Hayden, and daughter, Sophie, while our little dog, Mochi, looks wistfully on.
Christine Gallary
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I got into this field by spending 10 years working in Research & Development and Product Development test kitchens, testing new products and recipes. For nearly eight years, I was the Senior Culinary R&D Specialist at Weber headquarters, where all the grills are designed, engineered, and tested. I’ve helped launch numerous best-selling, top-rated grills across the globe (you should see my grill collection at home!).
One of my proudest accomplishments happened years earlier, when I had the opportunity to visit the Good Housekeeping Institue in NYC after developing an award-winning Tropical Citrus Shrimp recipe that jumpstarted my career in test kitchens and food editing. Since then, I’ve worked at Serious Eats (one of my favorite food sites) and EatingWell as an updates editor.
I’m passionate about both classic recipes and new, unique twists. I’m constantly learning and that’s what makes food and cooking so fun (just ask me how to bake light and airy pavlovas on the grill – I’ve tested them countless times!).
Jan Valdez
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Wake up to breakfast already made with this Vanilla Peach Overnight Oats recipe. The day (or night) before, combine old fashioned rolled oats, cinnamon, peaches and almonds with milk in a jar and let time do its thing. Enjoy this wholesome breakfast straight out of the jar or add to a bowl and reheat until warm.
Since Haileigh has been back from college, she has made quite a few overnight oat recipes. Sometimes she’ll add peanut butter, vanilla protein powder (a boost of protein to keep her fuller longer), mix it with almond milk and top with a few mini chocolate chips. Other times she’ll keep it simple with cinnamon and fresh fruit. I was so inspired by her constant creations that I decided to whip up a summer peach version.
On a typical morning I have 2 eggs and turkey sausage. But every once and again I get in the mood for a warm comforting bowl of oatmeal – especially in the colder months of Michigan. However, fresh peaches are so good right now so you’ll fine me making this all.the.time.
Plus, who doesn’t like the idea of waking up knowing a wholesome delicious breakfast is already made and in the fridge?
In a medium mixing bowl, measure and add; 1/2 cup rolled oats, 1 tablespoon vanilla protein powder, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground cardamom, a pinch of salt and 1 tablespoon sliced almonds.
Mix well to combine.
Pour in 3/4 cup milk. I’m not much of a milk drinker these days, but I do keep unsweetened vanilla almond milk on hand for my oldest daughter. So I used that.
Lastly add in a splash of pure vanilla extract.
If not using vanilla protein powder, add a second splash of vanilla.
Stir well to combine.
Toss in 1/2 a peach that has been diced.
Add the oat mixture into a glass jar.
And secure the lid and pop it into your fridge and refrigerate overnight.
Now you can one of two things the morning of. You can a) eat it cold straight out of the jar. Or b) add the contents of the jar to a bowl and warm in the microwave.
And if you’re feeling it, top it with extra peaches (I add half of a half of peach to the oatmeal and save the rest for topping), almonds, a dash of more cinnamon and a sprinkle of sugar.
So healthy, filling and satisfying.
Enjoy! And if you give this Vanilla Peach Overnight Oats recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 1 serving
Wake up to breakfast already made with this Vanilla Peach Overnight Oats recipe. The day (or night) before, combine old fashioned rolled oats, cinnamon, peaches and almonds with milk in a jar and let time do its thing. Enjoy this wholesome breakfast straight out of the jar or add to a bowl and reheat until warm.
In a small mixing bowl, measure and add oats, protein powder (if using), cinnamon, cardamom, salt, almonds, milk and vanilla extract. Toss in the peaches and stir to combine. Alternatively, use half of the diced peaches and add remaining when serving.
Pour the oatmeal into a jar, secure the lid and refrigerate over night.
The morning of you can eat them out of the jar or pour into a bowl and microwave until warm.
Top with extra peaches, almonds and a dash of cinnamon. Sprinkle with sugar if desired.
Serving: 1g, Calories: 400kcal, Carbohydrates: 49g, Protein: 23g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Cholesterol: 16mg, Sodium: 249mg, Fiber: 7g, Sugar: 10g
This post may contain affiliate links.
Laurie McNamara
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Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
Rachel Perlmutter
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Lizzy is a trained chef, food writer, and recipe developer for print and digital outlets including Insider, Real Simple, and the Chicago Tribune. She has a culinary degree from Cambridge School of Culinary Arts and a BA from Amherst College. She lives in New York City, where she runs, eats, and explores as much as possible.
Lizzy Briskin
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You don’t even have to make a crust or topping.
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Christine Gallary
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Heat 2 tablespoons olive or vegetable oil in a small Dutch oven or pot (about 3 quarts) over medium-high heat until shimmering. Add the onion and 1 teaspoon kosher salt, and sauté until softened, 5 to 6 minutes. Add the garlic, 1/3 cup aji amarillo paste, 1 teaspoon dried oregano, and 1/2 teaspoon ground cumin. Cook, stirring frequently, until the aji amarillo caramelizes, 3 to 4 minutes. Add 1/3 cup of the chicken stock and scrape up any browned bits from the bottom of the pot.
Andrea Loret de Mola
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You’ll want every last drop of the sauce.
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Patty Catalano
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