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.
Recipes
Sweet Potato and Black Bean Burritos
Some kids like it hot. If so, add a small handful of pickled jalapeños or a few dashes of their favorite hot sauce to the mix.
Recipes
BA's Best Soft Scrambled Eggs
Medium-low heat is the key to the fluffy, creamy, melty texture of these scrambled eggs. We like to serve them when they’re still runny, but keep them on the stove for another 15 seconds if you prefer them completely set. This is part of BA's Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.
techniques
How to Not Screw Up Cooking With Frozen Shrimp
Here's what you need to know about cooking with frozen shrimp.
Cooking
Are Hard Boiled Eggs Good or Bad for You?
Are hard boiled eggs a good snack or a high cholesterol bomb?
Culture
Sugar Cones vs. Cake Cones: Which One Rules Summer?
Which is better: a sugar cone or a cake cone?
Cooking
The Secret Ingredient That Will Save the Day (and Your Dinner)
Your kitchen's biggest and best powerhouse is…water! Here are our best tips for cooking with our favorite not-so-secret ingredient at home.
techniques
How Not to Burn Your House Down While Grilling
Grilling is no fun if you almost burn the house down; firefighters offer up some advice.
Cooking
Is Edamame Drenched in Sea Salt Still Good for You?
If you douse your edamame in sea salt, is it still good for you?
Cooking
We Found an Incredible Coffee Cake Recipe in the Back of our Closet
We discovered the best coffee cake. Turns out, we didn't even know that we were already in the possession of greatness.
Cooking
How Much Peanut Butter Is Too Much Peanut Butter?
Is a peanut butter snack good for you, or not so much?
Cooking
It's Time to Put the Spring Back Into Pasta Primavera
We're reinventing pasta primavera—back to what it should have been in the first place.
Recipes
Pasta Primavera with Crispy Onion Gremolata
We wanted a recipe that was a better expression of “primavera,” literally "spring" in Italian. We swapped the oft used tomatoes and angel hair pasta for sturdy linguini and the first of spring’s green offerings.
Cooking
Important: A Scone Is Not a Biscuit
Sure, they're made up of almost the same stuff, but a scone is not a biscuit.
Cooking
Snack, Attacked: Is a Smoothie Really Good for You?
A nutritionist tells us if a smoothie can be good for you.
Culture
This Grilled Naan Recipe Might Just Be Better Than Pizza
And the winner of our 2015 Readers' Choice Week contest is...