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.
The Awesomeness of Simple Puréed Soups (with 3 Recipes!)
Sometimes, the perfect dinner is a simple puréed soup. Here's how to make it right.
Roasted Tomato Soup
Roasting brings out the sweetness of canned tomatoes, but this method works with fresh tomatoes, too. This is part of BA's Best, a collection of our essential recipes.
Potato-Leek Soup With Toasted Nuts and Seeds
For a beautiful creamy-white (not khaki) color, don’t let the leeks and celery take on any color when sautéing.
Spinach-Broccoli Soup With Garlic and Cilantro
Blanching the spinach before blending helps this broccoli soup recipe retain a vibrant green color. Parsley would work in place of the cilantro.
Honey-Nut Filling
Any combo of nuts will taste delicious in this simple filling for your next batch of buttery hamantaschen.
Hamantaschen
This recipe for the triangular filled sweets eaten during the Jewish holiday of Purim yields tender, buttery cookies.
Poppy Seed Filling
Honey and sugar mellow the natural bitterness of poppy seeds. For the hamantaschen recipe, see here.
Date-Orange Filling
This date-orange filling is one of three filling varieties you can use in our hamantaschen recipe.
How to Make Our Best Buttermilk Pancakes
There's a skill to the perfect pancake. Here's how to master it.
In Defense of Potatoes, Because They Only Deserve Praise
Potatoes. They don't get the respect they deserve.
Your Dream Oscars Party Menu Is Here
We'd like to thank the Academy for this dream Oscars party menu.
Popcorn with Dried-Shrimp Salt
Can’t find dried shrimp? Straight up Old Bay and some salt will capture that “down the shore” vibe we’re after.
Popcorn with Herb Salt
The salt acts as an abrasive to help break down the herbs. The mixture is quite salty as a result, so season sparingly at first, then to your liking.
Lambs in a Blanket with Cilantro Yogurt
Thinner links of merguez sausage are ideal for these nibbles, but if you can’t find them, just halve larger ones lengthwise into quarters before wrapping in pastry.
Popcorn With Nutritional Yeast and Aleppo Pepper
This popcorn captures the essence of even the most addictive flavored chip or corn puff, without the dairy or fluorescent-orange food coloring.
Apple and Fontina Grilled Cheese
We use Edmond Fallot brand Tarragon Dijon for these (and many other sandwiches), but if you can find it, blend some chopped fresh tarragon into your favorite Dijon mustard.
Duck Confit Crostini with Pickled Cherries and Duck Cracklings
For a slightly more casual vibe, pack this sweet-and-savory mixture into a jar and serve with a knife for spreading on the toasts.
Deep-Fried Beets with Horseradish Dip
The beets are steam-roasted till tender, then deep-fried, so you don’t have to worry about cooking them through after they’re breaded.