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.
Strawberry-Pineapple Hotness
A perfect use for that leftover can of chipotles in adobo hiding in the fridge.
Recipes
Picante Pigeon
Be sure to taste your jalapeños before you muddle them. They range far and wide on the heat scale.
Recipes
This Spicy Bourbon Drink
Cherry Heering is a ruby-red Danish liqueur made from cherries, spices, and a neutral grain spirit. It adds cherry flavor and a mild sweetness, not a maraschino in sight.
techniques
How to Boil an Egg: It's Simple—and Complicated!
The ultimate guide to boiling an egg, whether you want it soft and runny or hard-cooked and ready to be deviled
Recipes
Nutty Crunch Cookies
If you can’t find blanched hazelnuts, simply toast and skin regular ones.
Recipes
Grilled Cabbage with Bacon
“I love the grilled cabbage, even if it is just a vehicle for the bacon vinaigrette.” —Dawn Perry, senior food editor
Recipes
Spicy Honey-Glazed Parsnips
Some parsnips can have a woody core, which you’ll want to cut away before cooking.
Recipes
Lamb Stir-Fry with Pomegranate and Yogurt
Affordable leg of lamb is a great way to break out of the usual beef-chicken-pork rut, especially when used in a quick-cooking but complex-tasting dish like this.
Recipes
Creamed Swiss Chard with Lemony Breadcrumbs
Unlike a heavy béchamel, this streamlined cream sauce won’t mask the earthy-sweet flavor of the greens.
Recipes
Roasted Shrimp with Chile Gremolata
We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp’s intensely flavored cooking liquid.
techniques
How to Glaze a Cake with Glossy Chocolate
A glossy chocolate glaze is one of the simplest ways to dress up a cake. For a pourable consistency and photo-worthy results, follow these tips
test-kitchen
It's Complicated: A Test Kitchen Cook's Food Relationship Status
Eating great food all day long for work is a dream come true. It's also a sure way to wind up with an incredibly complicated relationship with food
techniques
Why We Love Yuzu Juice, Made from the Japanese Citrus
The grapefruit-like flavor of the Japanese yuzu fruit gives a citrusy spark to dressings, dips, and more
Recipes
Crispy Potato Skins
Crispy, cheesy, bacon-y—they're an irresistible snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.
techniques
12 Creative Ways to Top a Baked Potato
The simplicity of a baked potato with butter is one thing—but these 12 creative toppings, from burrata to miso butter, will level up your humble tuber
Cooking
Why We Love Labneh—and How to Use It
When it comes to rich and tangy labneh, the thick, Lebanese strained yogurt, we are officially obsessed
Recipes
Green Peanut Butter Smoothie
“A vegan green smoothie with some depth: I love the subtle savory quality the kale adds to the classic PB–banana combo.” —Dawn Perry, senior food editor