Kelly Vaughan
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.
In the middle of making tiramisu and suddenly realize you're out of mascarpone cheese? Find out what mascarpone cheese substitute will really work—and what's merely an Internet myth.
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Avoid confusion in the dairy aisle with these heavy and light cream facts and substitutes.
Trust us, you're not the only one wondering.
Don’t let your next trip to the grocery store be spoiled by a dozen different milk substitutes. We’re here to help you avoid udder chaos.
Simple how-tos and creative twists on different ways to cook eggs.
Next time you’re in the grocery store, don’t pass over this fuss-free golden gourd. Bring it home and make roasted acorn squash instead.
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Does cooking sausage in the oven, grill, or pan make it taste better? We were determined to find out.
Find out whether or not this gadget is worth the hype.
Next time you’re in the grocery store, don’t pass over this fuss-free golden gourd. Bring it home and make roasted acorn squash instead.
Does cooking sausage in the oven, grill, or pan make it taste better? We were determined to find out.
Find out whether or not this gadget is worth the hype.
Bright scarlet and just the right amount of bitterness, the Negroni is a tried and true classic cocktail. This Italian beverage, which recently celebrated its 100th anniversary, is made with just three ingredients—equal parts of Campari, gin, and vermouth. The Negroni is so popular that at least a dozen other drinks have been inspired by it. One of those drinks was never really meant to happen at all—but we thank our shiny red stars that it did because this it’s that special. Meet the Sbagliato: a low-ABV, fizzy version of the Negroni, made with prosecco instead of vermouth. So, what makes this bubbly beverage so great? “The Sbagliato is a light, pleasant, and low-ABV cocktail that’s perfect for consumers who are new to Italian red bitters and looking for a less spirit-forward option as they explore the category,” says Anne Louise Marquis, portfolio brand ambassador for Campari America. Because there are only three ingredients in the drink, it’s important to choose high-quality ones. Marquis recommends looking for ‘vermouth di Torino,’ which means that it hails from the Turin region of Italy and was produced with traditional methods and ingredients.
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From their host of vitamins and minerals to their versatility in savory recipes, here's how to incorporate beets into your diet.
Here, three simple methods for making spaghetti squash: in the oven, in the microwave, and in an Instant Pot. Take your pick.
You're probably familiar with cornmeal as the key ingredient in cornbread. Here, we go beyond the basics to explain exactly what cornmeal is and how it differs from similarly named products.
Chop, slice, and dice your way to organized and protected knives.
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Don't fret, Betty Crocker. Finding the perfect evaporated milk substitute is easier than you think.
Read this before you start baking for fall.
Carve out a spot in your kitchen for this RD-approved ingredient.
This 20-minute homemade macaroni and cheese is so quick to make—and it's absolutely delicious.