{"id":8955,"date":"2026-09-29T11:26:07","date_gmt":"2026-09-29T15:26:07","guid":{"rendered":"https:\/\/www.trincoll.edu\/reporter\/?page_id=8955"},"modified":"2026-09-30T11:51:08","modified_gmt":"2026-09-30T15:51:08","slug":"recipe-for-success","status":"publish","type":"page","link":"https:\/\/www.trincoll.edu\/reporter\/fall2026\/features\/recipe-for-success\/","title":{"rendered":"Recipe for success"},"content":{"rendered":"

By Mary Howard
\nPortraits by Nikki Estephan<\/p>\n

\u201cMy family definitely fostered my love of food,\u201d says Kelly Vaughan \u201917. Growing up in Bristol, Connecticut, she was the kid who enjoyed baking with her mother and tuning into the Food Network every day after school. One of her favorite Christmas gifts as a child was a Magic Bullet blender, and by the time she was in high school, she had subscriptions to Martha Stewart Living<\/em> and Bon App\u00e9tit<\/em> magazines.<\/p>\n

\u201cMy parents cooked dinner most evenings, and we came together [with extended family] for holidays that centered around food,\u201d she says.<\/p>\n

Now a freelance food writer, editor, and recipe developer, Vaughan collaborates with bloggers and content creators, providing everything from recipe development and testing to marketing, cookbook editing, and blog development. \u201cDepending on the client, I might ghostwrite a blog post or newsletter, brainstorm new recipe ideas, or test a recipe that they developed, making sure it comes together as written and the instructions are clear,\u201d she explains.<\/p>\n

She also writes for various websites and magazines, including Food Network, King Arthur Baking, The Kitchn, The Pioneer Woman, and\u2014coming full circle\u2014Bon App\u00e9tit<\/em>. In addition, she\u2019s penning her own cookbook, TEE UP: A Golf Cocktail Book<\/em> (Chronicle Books), which is set to be released in spring 2028.<\/p>\n

\u201cEvery day is different,\u201d says Vaughan. \u201cI could be in the kitchen all day developing or testing recipes or sitting in front of my computer, writing. There are days when I make three trips to Whole Foods to stock up on ingredients.\u201d But she wouldn\u2019t have it any other way. \u201cI love what I do,\u201d she says.<\/p>\n

And so do her clients, including Alex Snodgrass, the culinary entrepreneur and recipe developer behind the lifestyle and food brand The Defined Dish and the author of three New York Times<\/em> best-selling cookbooks. She hired Vaughan to help with editorial and recipe content for her blog and with search engine optimization. \u201cKelly is thoughtful, hardworking, and always professional,\u201d says Snodgrass.<\/p>\n

While Vaughan wasn\u2019t initially sure what direction to pursue in college\u2014\u201cI was interested in cooking, theater, and writing\u201d\u2014she was certain about where to go. \u201cMy fourth-grade teacher was John Dauphinee [\u201992], and he took my class on a field trip to see the College back then. I loved it,\u201d she recalls.<\/p>\n

She says she felt the same way when she revisited the campus as a high-school student. \u201cTrinity was appealing because the liberal arts curriculum meant I could explore my varied interests,\u201d she says. Vaughan majored in English and American studies and honed her writing skills as a contributing writer and editor for The<\/em> Trinity Tripod. <\/em><\/p>\n

\"\"She also credits writing workshops with Associate Professor of English Ethan Rutherford with helping her find her voice as a writer, though Rutherford disagrees. \u201cShe is the one who has done all the work,\u201d he says.\u00a0\u201cOur class gave her permission to take her own work seriously and to see the process of drafting and revision\u2014the work it takes to make something better\u2014as a valuable use of time.\u201d Rutherford adds that Vaughan\u2019s writing, especially her personal essays, \u201cwere sharp, interesting, and read, even at that early stage, like publishable magazine pieces.\u201d<\/p>\n

The honor student\u2019s accolades for writing also include receiving Trinity\u2019s Ann Petry Book Prize for her essay \u201cSouthern Sophistication or Repressed Racism: An Exploration of Civil War Memories and Regional Identity in the South.\u201d<\/p>\n

Prior to graduating, Vaughan was set on a career at a food magazine\u2014\u201cthat was the dream, anyway\u201d\u2014but found it difficult to get hired. \u201cThere was a lot of competition,\u201d she says.<\/p>\n

Not one to give up, she did freelance writing for food and lifestyle magazines, including Real Simple <\/em>and Hartford Magazine,<\/em> while continuing to apply for jobs. After a few months, she took a position as a line cook at \u00c0vert Brasserie, a French restaurant in West Hartford.<\/p>\n

\u201cHonestly? I didn\u2019t love it,\u201d she recalls. \u201cIt was intense and physically tough, but looking back, I am so grateful for my time there. I wouldn\u2019t be where I am without it,\u201d she says.<\/p>\n

After about a year and a half at the restaurant, she decided to go back on the job market. Living at home, she freelanced while applying for magazine work. \u201cWithin three months, I landed a job in New York City as an associate digital food editor with MarthaStewart.com,\u201d she says.<\/p>\n

There she wrote and published four to five stories daily on service-driven cooking, including how-tos, ingredient explainers, interviews with chefs, and trending food news. She honed her skills in search engine optimization and served as an on-air personality in cooking videos for a Homeschool with Martha<\/em> series during the COVID-19 pandemic. And, yes, she met Stewart a few times.<\/p>\n

Two years later, she took a position as a staff writer and then a staff editor with the popular food and e-commerce website Food52, where she edited digital food content, created and tested recipes, and managed freelancers, among other work. Former Food52 colleague Rebecca Firkser, now a test-kitchen editor at Bon App\u00e9tit<\/em>, said of Vaughan, \u201cI thought, \u2018Here is someone working hard and doing all the right things [to achieve success in the industry.]\u2019 \u201d<\/p>\n

In 2022, Vaughan became a recipe editor for NBC\u2019s TODAY<\/em>, where she oversaw recipe development for branded partnerships and managed a team of freelance recipe developers and food photographers. \u201cIt was an interesting cross between editorial and commerce-driven content,\u201d she says.<\/p>\n

While in that position, Vaughan also had the opportunity to spend the day with the New York Mets at their clubhouse, interviewing the chefs who cook for the team and chatting with players. A little outside of her daily responsibilities at TODAY<\/em>, Vaughan says, \u201cit was a once-in-lifetime opportunity\u201d that she couldn\u2019t pass up.<\/p>\n

In May 2025, she experienced something that she says is inevitable in media\u2014she was laid off from her job at TODAY<\/em>. \u201cI spent all of about 18 hours wondering what I was going to do before I started to map out what a freelance career could look like,\u201d she says. \u201cNever did I imagine that it would be as fulfilling, interesting, or varied of a career as it is. I\u2019ve never been busier or happier professionally than I am right now.\u201d<\/p>\n

She says she also is overjoyed in her new job as mom to daughter Lucy, who was born in May to Vaughan and her husband, Evan Turiano \u201916, a visiting assistant professor of public policy and law at Trinity. The two met as students in fall 2015 in Scott Gac\u2019s \u201cCivil War and Reconstruction\u201d seminar, she says.<\/p>\n

Turiano shares his wife\u2019s love of food and \u201cis the absolute best taste tester,\u201d says Vaughan. \u201cHe tries everything I make, and I rely heavily on his feedback to ensure that a recipe is as good as it can be!\u201d<\/p>\n

Festive holiday scones<\/h2>\n

Recipes and Photos by Kelly Vaughan \u201917<\/p>\n

Cranberry, Sage, and Fennel Scones<\/h3>\n

Think of this bite as Thanksgiving stuffing in the form of a breakfast scone. They\u2019re a little sweet, a little savory, and a delicious addition to your holiday table. Frozen cranberries are easier to find year-round, and they also help the scones stay moist.<\/p>\n

Prep Time: 20 minutes, plus resting time
\nCook Time: 20 minutes
\nYield: 8 scones<\/p>\n

Ingredients<\/h4>\n

For the Scones<\/strong><\/p>\n

    \n
  • 1\u00bc cups all-purpose flour, plus more for dusting\n

    \"\"
    Kelly Vaughan’s cranberry scones<\/figcaption><\/figure><\/li>\n
  • 1\u00bc cups cake flour<\/li>\n
  • \u00bd cup granulated sugar<\/li>\n
  • 1 teaspoon fennel seeds, crushed<\/li>\n
  • \u00be teaspoon dried sage<\/li>\n
  • 1 tablespoon baking powder<\/li>\n
  • \u00bd teaspoon baking soda<\/li>\n
  • \u00be teaspoon kosher salt<\/li>\n
  • 1 stick (\u00bd cup) unsalted butter, chilled and grated<\/li>\n
  • 1\u00bc cups frozen cranberries<\/li>\n
  • \u00bd cup cold buttermilk, plus more for brushing<\/li>\n
  • 1 large egg, beaten<\/li>\n<\/ul>\n

    Preparation<\/h4>\n
      \n
    1. Preheat the oven to 400\u2109. Line a baking sheet with parchment paper or a silicone baking mat.<\/li>\n
    2. In a large bowl, whisk together the all-purpose flour, cake flour, sugar, crushed fennel seeds, dried sage, baking powder, baking soda, and salt.<\/li>\n
    3. Add the grated butter and, using a fork or your fingers, toss to combine until the butter is well coated in flour. Add the cranberries and stir until coated. Add the buttermilk and beaten egg and gently stir until the dough begins to come together but is still shaggy.<\/li>\n
    4. Transfer the dough to a lightly floured surface and knead lightly until the dough forms. Pat into a 7-inch-round and 1-inch-thick circle. Wrap the disc in plastic wrap and transfer to the refrigerator to chill for 30 minutes.<\/li>\n
    5. Slice the disc into 8 triangles, then transfer the scones to the prepared baking sheet, placing them 1 to 2 inches apart. Brush the tops lightly with buttermilk.<\/li>\n
    6. Bake for 22 to 25 minutes or until the tops are golden brown and the scones are firm to the touch. Let the scones cool for 5 minutes, then transfer to a wire rack to cool completely. Store the cooled scones in an airtight container for up to 3 days.<\/li>\n<\/ol>\n

      Gingerbread Scones<\/h3>\n

      Start your morning with a scone that tastes like the holidays. This recipe calls for a combination of all-purpose flour and cake flour, which gives the scones body and structure while still keeping them light. Grating a stick of frozen butter ensures that the butter will be evenly dispersed throughout the dough and helps to create towering layers. Be careful not to overwork the dough to prevent the scones from being too dense and chewy; mix the dough until it just starts to come together, but know that it will still be a bit dry and shaggy.<\/p>\n

      Prep Time: <\/strong>20 minutes, plus resting time
      \nCook Time: <\/strong>20 minutes
      \nYield: <\/strong>8 scones<\/p>\n

      Ingredients<\/h4>\n
      \"\"
      Kelly Vaughan\u2019s gingerbread scones<\/figcaption><\/figure>\n

      For the Scones<\/strong><\/p>\n

        \n
      • 1\u00bc cups all-purpose flour, plus more for dusting<\/li>\n
      • 1\u00bc cups cake flour<\/li>\n
      • \u00bd cup granulated sugar<\/li>\n
      • 1\u00bd teaspoons ground cinnamon<\/li>\n
      • 1\u00bd teaspoons ground ginger<\/li>\n
      • \u00bc teaspoon ground allspice<\/li>\n
      • \u00bc teaspoon ground cloves<\/li>\n
      • \u00bc teaspoon freshly ground nutmeg<\/li>\n
      • 1 tablespoon baking powder<\/li>\n
      • \u00bd teaspoon baking soda<\/li>\n
      • \u00bd teaspoon kosher salt<\/li>\n
      • 1 stick (\u00bd cup) cold unsalted butter, grated<\/li>\n
      • 1 large egg, beaten<\/li>\n
      • \u00bd cup cold buttermilk, plus more for brushing<\/li>\n
      • 2 tablespoons molasses<\/li>\n
      • 1 teaspoon vanilla extract<\/li>\n<\/ul>\n

        For the Glaze<\/strong><\/p>\n

          \n
        • \u00bd cup powdered sugar<\/li>\n
        • 2-3 tablespoons heavy cream<\/li>\n
        • 1 teaspoon vanilla extract<\/li>\n
        • grated nutmeg, to garnish<\/li>\n<\/ul>\n

          Preparation<\/h4>\n
            \n
          1. Preheat the oven to 400\u2109. Line a baking sheet with parchment paper or a silicone baking mat.<\/li>\n
          2. In a large bowl, whisk together the all-purpose flour, cake flour, sugar, cinnamon, ginger, allspice, cloves, nutmeg, baking powder, baking soda, and salt.<\/li>\n
          3. Add the grated butter and, using a fork or your fingers, toss to combine until the butter is well coated in flour. Add the beaten egg, buttermilk, molasses, and vanilla and gently stir until the dough just begins to come together but is still shaggy.<\/li>\n
          4. Transfer the dough to a floured surface and lightly knead into a smooth 7-inch-round and 1-inch-thick circle. Wrap the disc in plastic wrap and transfer to the refrigerator to chill for 30 minutes.<\/li>\n
          5. Slice the disc into 8 triangles, then transfer the scones to the prepared baking sheet, placing them 1 to 2 inches apart. Brush the tops lightly with buttermilk.<\/li>\n
          6. Bake for 20 to 22 minutes or until the tops are golden brown and the scones are firm to the touch. Let the scones cool for 5 minutes, then transfer to a wire rack to cool completely.<\/li>\n
          7. Meanwhile, make the glaze: In a small mixing bowl, whisk together the powdered sugar, heavy cream, and vanilla extract until smooth.<\/li>\n
          8. Drizzle the scones with the glaze, then sprinkle with grated nutmeg.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

            By Mary Howard Portraits by Nikki Estephan \u201cMy family definitely fostered my love of food,\u201d says Kelly Vaughan \u201917. Growing up in Bristol, Connecticut, she was the kid who enjoyed baking with her mother and tuning into the Food Network every day after school. One of her favorite Christmas gifts as a child was a […]<\/p>\n","protected":false},"author":139,"featured_media":0,"parent":8699,"menu_order":2,"comment_status":"closed","ping_status":"closed","template":"template-reporter-article.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-8955","page","type-page","status-publish","hentry","reporter_issue-fall-2026"],"acf":[],"yoast_head":"\nRecipe for success - The Trinity Reporter<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.trincoll.edu\/reporter\/fall2026\/features\/recipe-for-success\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe for success\" \/>\n<meta property=\"og:description\" content=\"By Mary Howard Portraits by Nikki Estephan \u201cMy family definitely fostered my love of food,\u201d says Kelly Vaughan \u201917. 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