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.
techniques
How Not to Screw Up Beans in a Pressure Cooker
Pressure cookers are an amazing tool, if you know how to use 'em right.
Cooking
Why You Should Be Making Garbage Salad (Hear Us Out)
What's a garbage salad? It's about to become your new lunchtime go-to.
Culture
A Saturday Dinner Party Menu Fit for a Casual Spring Evening (There Will Be Pudding)
From halibut confit to celery salad, this is your ideal spring dinner party menu.
techniques
Messed Up Grits? Yeah, Us Too. Here's How Not To
Grits are easy to make...but finicky at the same time. The trick? Low and slow. Low and slow. Low and slow.
Recipes
The Troy Monson
Yes, you can use regular oranges, but don’t you just love the color you get from blood oranges?!
Recipes
Greens and Cheese Vegetable Lasagna
A decent amount of béchamel keeps this tomato-less lasagna moist as it cools.
Cooking
14 Wedding Desserts That'll Make You Leave the Dance Floor
It's worth taking a break from dancing to grab one of these desserts.
Recipes
Six-Layer Chocolate-Coconut-Cashew-Graham Bars
Use your favorite nut—or mixed nuts—in place of the cashews.
Recipes
Vanilla-Bean Pots de Crème
The water bath insulates these custards from the dry heat of the oven to ensure a lush, creamy custard.
Recipes
Blueberry-Lemon Hand Pies
It may not seem like very much filling, but these handheld pastries deliver the perfect filling-to-crust ratio (and if you overstuff the dough, they’ll be impossible to seal).
Recipes
Lemon-Thyme Ice Pops
Like frozen lemonade on a stick; in place of thyme, try basil, mint, or lemon verbena.
Recipes
Chocolate Pots de Crème
If you like darker chocolate, feel free to use something with a high percentage of cacao here. Milk chocolate works too, if that’s your thing.
Recipes
Strawberry-Cucumber Ice Pops
Using frozen strawberries ensures a consistent sweetness and vibrant red color.
Recipes
Black-Bottom Brownies
For the neatest, cleanest edges, freeze the brownies for 15 minutes so they’re nice and firm before cutting, and dip your knife in hot water between each slice.
Recipes
Cherry-Lime Hand Pies
Despite the egg along the seal, and the crimps for extra insurance, the fruit juices will run; that’s what the parchment paper is there for.
Recipes
Raspberry-Peach Bellini Ice Pops
Prosecco adds a little bit of a kick to these fruity pops. Avoid the urge to add any more than the recipe calls for—too much alcohol and the pops won’t freeze solid.
Culture
3 Martinis for People Scared of Martinis
Scared of martinis? Don't be. These recipes are here for you.
