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.
Roasted Cauliflower With Lemon-Parsley Dressing
A side dish that’s equally good with a crusty steak, broiled fish, or seared lamb chops. Learn how to make this recipe and more in our online cooking class with Sur la Table.
Pork Tenderloin with Date and Cilantro Relish
This cut of pork can be very lean, so take care not to overcook it or it will be dry. Ideally, it should still be a little pink in the center.
Thai Beef with Basil
Basil is wilted like a leafy green in this thai beef stir fry recipe, then added raw at the end for a double dose of its aromatic flavor.
How to Buy and Cook Kohlrabi, In Season in October
Tips for buying and storing kohlrabi—plus 6 recipes for the trendy vegetable, which is in season in October.
6 Spectacular Make-Ahead Dinner Party Dishes
Six make-ahead dnner party mains, from lamb to seafood soup to eggplant parmesan.
Why Kitchen Pros Wear Clogs (and Would Dump Their Boyfriends for a Good Pair)
An ode to the footwear that kitchen staff swear by—the sturdy, slip-on clog—and one food editor's lament for a long-lost pair
Duck Confit With Spicy Pickled Raisins
The best part of making this duck confit recipe? All the rich fat you’re left with. Use it to roast potatoes—it’s an easy way to upgrade a classic. Whatever you do, don’t throw it away (it freezes well).
Eggplant Parmesan with Fresh Mozzarella
Removing all but a strip of the eggplant’s skin lets the flesh meld with the sauce without falling apart—that's the secret of this baked eggplant parmesan recipe. This is part of BA's Best, a collection of our essential recipes.
Seafood en Brodo with Tarragon Pesto
Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew’s flavor.
Albóndigas in Red Chile Sauce
In case you were wondering, albóndigas is the Spanish word for meatball. These prove that the Italians aren’t the only players in the game.
Cider-Brined Pork Roast with Potatoes and Onions
If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a good sear.
A Guide to American Fish Roe, an Alternative to Imported Caviar
American fish roes are no longer just a poor substitute for sturgeon caviars from Europe and Asia: Here's our guide to 4 types you should know
Mussels with White Wine
Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the white wine-soaked mussels. Repeat.
Scallops With Herbed Brown Butter
Ask for “dry” scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear in this easy recipe.
Cod with Chorizo and Breadcrumbs
Adding vinegar to the chorizo topping cuts the richness of the sausage and brightens the entire dish.
Grilled Shrimp Tacos with Pickled Onions
Replicate this recipe indoors by using a grill pan or cast-iron skillet set over high heat.
Shaved Squash Salad with Sunflower Seeds
“I love the richness of the feta and the crunch of the sunflower seeds against the tender squash.” —Dawn Perry, senior food editor
Oil-Poached Tuna Salad
Instead of using canned tuna, this recipe puts you in control of the quality of the tuna and how long to cook it. We like it on the medium-rare side.
Grilled Branzino with Cilantro-Mint Relish
Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle.