Kelly Vaughan

Kelly Vaughan

Kelly Vaughan is a food and lifestyle writer who specializes in home cooking and restaurant coverage, and can speak to trends in the beauty, wellness, and wedding industries. She has appeared as a guest on CT Live! and Better Connecticut, sharing her own recipes for white chocolate and raspberry French verrines, sage corn casserole, and pumpkin spice panna cotta. She has written for Brit + Co, Edible Nutmeg, Edible Queens, Food52, The Hartford Courant, Hartford Magazine, Martha Stewart, Real Simple, and The Kitchn. Her 2018 cover story for Hartford Magazine, "Hot Stuff: Your Guide to Everything Smoky, Saucy, and Sloppy" was awarded second place in the Leisure category at the Connecticut Society of Professional Journalists awards.

About Real Simple

Real Simple, a Dotdash Meredith Brand, is an award-winning, trusted online resource for for smart, authentic solutions to simplify your life. We reach 11 million readers a month. Our content is written by experienced journalists and fact-checked for accuracy. Learn more about us and our editorial guidelines.

Latest from Kelly Vaughan
ole-henrikse-banana-vitamin-c-serum
Ole Henriksen’s Banana Bright Serum Changed My Mind About Vitamin C
Sbagliato Cocktail
How to Make a Sbagliato Cocktail, the Spritzy Twist on a Negroni
5 mins
Instant Pot Risotto
How to Make the Dreamiest Risotto You've Ever Eaten—in an Instant Pot
pick-store-citrus-fruit
The Major Mistake You're Making With Citrus Fruits—Plus How to Buy and Store Them
Homemade Butter -- How to Make Homemade Butter
I Tried Making Homemade Butter—Here's What Happened
Roasted Acorn Squash Cut in Half on White Oval Plate
How to Cook Acorn Squash to Perfection—the Easiest, Most Effective Way
mac-n-cheese-ingrediant
The Key Ingredient Your Macaroni and Cheese Is Missing
three pitchers filled with heavy cream
Heavy Cream, Whipping Cream, or Half-and-Half? Here's What to Use When
canned pumpkin vs. pumpkin pie mix
What's the Difference Between Canned Pumpkin and Pumpkin Pie Filling?
kitchen knives on purple background
This is the Best Way to Store Your Knives, According to a Chef
tea bag on yellow background
This Is the Best (and Only) Way to Store Your Tea
different-ways-to-cook-eggs
Burnt Out on Hard-Boiled? Here Are 9 More Delicious Ways to Cook Eggs
frozen salmon defrosting
How to Defrost Fish Fast and Safely (and Other Frozen Seafood)
how to eat and cook kumquats
Kumquat Is the Sweet-Tart Vitamin C Superhero You're Not Eating
what-is-umami
What Is Umami? Everything You Need to Know
Pastry Flour on Counter
The Magical Thing Pastry Flour Does for Your Baked Goods
food-recipes-cooking-tips-techniques-substitute-for-evaporated-milk-146-realsimple
6 Evaporated Milk Substitutes That Will Save You a Trip to the Store
ramps-onions
What Are Ramps, Exactly—and How Do You Cook With Them?
Hard boiled eggs -- How long do hard boiled eggs last?
How Long Do Hard-Boiled Eggs Last?
what-is-polenta
What Is Polenta, Exactly?
heavy-cream
What Is Heavy Cream? Plus, What You Need to Know About Cooking With It
how-to-make-grits
How to Make Grits That Are Unbelievably Creamy and Delicious
heavy-cream-vs-half-half
Knowing Whether to Use Half-and-Half or Heavy Cream Can Make or Break Your Recipe
what-is-miso
What Is Miso, Exactly? Here's What You Need to Know About This Umami-Rich Ingredient