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.
Lemon-Thyme Ice Pops
Like frozen lemonade on a stick; in place of thyme, try basil, mint, or lemon verbena.
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.
Strawberry-Cucumber Ice Pops
Using frozen strawberries ensures a consistent sweetness and vibrant red color.
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.
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.
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.
3 Martinis for People Scared of Martinis
Scared of martinis? Don't be. These recipes are here for you.
Buttery Potatoes, Fried Chicken, and Cream Puffs: Your Saturday Night Dinner Party Menu
Digital food editor Dawn Perry is planning a dream dinner for her 11-year-old niece's birthday—here's what's on the menu.
7 Tips for Crispy, Totally-Not-Soggy-at-All, Hash Browns
Yes, you can (and should) make perfect hash browns. Here's how.
Yes, Even BA Staffers Sometimes Mess Up Cooking Rice
It's okay: Basic cooking mistakes happen. Even rice.
How to Make the Best Brisket (and Why It Makes Excellent Leftovers)
Red wine-braised brisket has all the makings of a family classic.
There, I Fixed It: Last-Second Substitutions and Kitchen Hacks That'll Save the Day
What to do when you're out of a key ingredient? Improvise!
Guinness Affogato
The recipe doesn’t say to add a shot of Baileys, but we have a feeling you wouldn’t regret doing so.
Ginger-Chocolate Guinness Float
The recipe doesn’t say to add a shot of Baileys, but we have a feeling you wouldn’t regret doing so.
Chocolate Guinness Float
The recipe doesn’t say to add a shot of Baileys, but we have a feeling you wouldn’t regret doing so.
You Should Make This Meatloaf, Even if You Haven't Made Meatloaf in Years
We developed the ultimate meatloaf recipe and can't wait for you to try it.
How to Convert a Recipe for Your Slow Cooker
We tweaked three of our popular recipes to be slow cooker-friendly.
BA's Best Slow-Cooker Beef Chili
The only slow cooker chili recipe you need. This recipe can also be easily doubled.