Dawn Perry
Digital Food Editor, Emeritus
Dawn Perry is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand and a former digital food editor at Bon Appétit. Before joining Condé Nast, she developed recipes in the kitchens of Martha Stewart’s Everyday Food, and Real Simple. She got her culinary start at Le Cordon Bleu in San Francisco and has since worked in professional kitchens and private homes on both coasts. After BA, she returned to Real Simple as food director and made stints editing for Delish and Marley Spoon before co-founding her own direct-to-consumer line of baked goods, Superkind Cookies. She once made a burger for President Barack Obama.
Crispy Salt-and-Vinegar Potatoes
Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.
Artichokes with Parmesan–Black Pepper Yogurt
Any sharp, salty cheese will work in this dip; try Pecorino or feta.
Radish Raita
“I love peppery radishes with cooling yogurt—so good on grilled chicken or fish.” –Dawn Perry, senior food editor
Veggie Burger
Refrigerated resting is key to these burgers’ success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.
How to Prep Baby Artichokes, Step by Step, with GIFs!
Baby artichokes are delicious, but prepping them is a delicate art form. Here's how to do it right—with animated GIFs for guidance!
Lunch al Desko: Upgrade Your Midday Meal
With a few strategies, a bit of planning, and a little sea salt in your cubicle, weekday lunch can be as delicious and exciting as any meal of the week. Here’s how to rethink the way you brown-bag it
Noodle Salad with Chicken and Chile-Scallion Oil
This bracing dish offers a taste of China's Sichuan Province and needs no reheating or additional prep at lunchtime.
Spiced Fava Bean Soup with Rice and Tomato
Preparing this soup on the weekend means lunch is ready to grab and go on your way out the door Monday morning.
Radicchio, Fennel, and Olive Panzanella
Make sure to have fresh bread on hand to soak up any extra dressing in the bowl.
Fluffy Omelet
We try to have hard-boiled on hand, but when we're time-pressed, this omelet takes just five minutes before work
Savory Granola
A new restaurant trend, these grain, nut, and seed clusters add a satisfying crunch and healthy hit to salads, veggies, and more.
Roasted Cherry Tomatoes
Cooked with olive oil and herbs, these Roasted Cherry Tomatoes will burst and release their juices for an extra layer of seasoning.
Creamy Lemon–Mustard Vinaigrette
This lemony dressing is the classic vinaigrette, and the recipe is too easy not to make.
Herby Lime Dressing
A blend of chiles, arugula, mint, and lime, this dressing brightens up everything from salads and grains to fish and meat
Peanut Dressing
A Thai restaurant classic, this peanut dressing makes an equally great dipping sauce for dumplings and summer rolls.
Spicy Garlic Chickpeas
Add these addictive spicy chickpeas to your lunch bowl for a protein boost.
Honey-Vinegar Leg of Lamb with Fennel and Carrots
This impressive-looking roast is easy to carve once you get started.
5 Spicy Cocktail Recipes to Give Your Drinks Some Kick
Five spicy cocktails to put a little more skip in your step.
