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.
How to Make Brittle Easily—Without a Candy Thermometer
When it comes to making brittle, our readers bristle—but actually, this crunchy candy isn't that hard to get right. Here are five tips for nailing it
New Year, New Ingredients: 5 Fast, Easy, Fresh Recipes
These 5 fast, easy, fresh recipes will wake up your 2014 with lesser-used ingredients like schmaltz and preserved lemon
6 Recipes for Well-Sourced Pork, Chicken, and Beef
From a perfect grass-fed burger to a pan-seared pork chop, 6 recipes for grass-fed beef, heritage pork, and pasture-raised chicken
How to Make Homemade Nut Milk
Homemade nut milk is rich, creamy, and ridiculously easy to make. Just soak, blend, strain, and voilà! You’re about to go nuts for nut milk
5 Ways to Make Homemade Pizza with Store-Bought Flatbread
Have a little fun with store-bought dough and design a signature flatbread.
5 Nutrient-Packed Grain Recipes to Upgrade Your Meals
From wild rice and oats to spelt and millet, these wholesome guys will upgrade every meal. The best part: If you can boil a pot of water, you’re already halfway there
Cheesy Cheese Balls for the Most Festive Christmas Party Spread
Hate them if you will, but the classic cheese ball is a tasty, crowd-pleasing holiday treat
Make Your Cookie Dough Light and Fluffy With This Tip
Tips and tricks for getting the perfect light and fluffy texture in baked goods
Easy Steak Sauce with Seared Hanger Steak
A steak sauce good enough to rival the most popular brand makes this steak (or any, really) even more delicious.
Crispy Chicken with Shallots
Rubbing the marinade onto only the flesh side puts it in direct contact with the meat and lets the skin get extra-crisp with no fear of burned bits.
Pizza Bianca with Scamorza and Shaved Celery Root
With slices of celery root and chefs’ new favorite cheese, scamorza, pizza night just got a lot more fun.
Perfect Grass-Fed Beef Burgers
In this hamburger recipe, adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.
Nutty Grain and Oat Bars
This crunchy, nutty, oat-packed loaf can be sliced for breakfast on the go, toasted and topped with yogurt or cream cheese, or eaten in place of an energy bar.
Stir-Fried Grains with Shrimp and Eggs
Make extra grains on Sunday and use them for this lightning-quick weeknight dinner.
Roasted Fingerlings with Preserved Lemon
Preserved lemons add a wonderful salty-sweet hit to these simple potatoes, but if you don’t have them on hand, you can use regular lemons instead. Thinly slice the peel of one lemon, then toss with the potatoes before roasting.
Pan-Roasted Chicken with Harissa Chickpeas
Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Learn how to make this recipe and more in our online cooking class with Sur la Table.
Millet-Scallion Pancakes
The batter for these fritter-like cakes is pretty dry, but that’s what yields crisp results. Pressing them flat in the pan also helps maximize the crunch factor.