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.
How to Make Arepas, with a Helpful GIF
Chef Ryan Pera's arepas are his easy Sunday meal of choice, packed with leftovers or farm-fresh produce. Here's how to make them
Zucchini Bread with Oats
For a slightly more virtuous quick bread—more like breakfast, less like dessert—reduce the amount of granulated sugar to one cup.
An Ode to the Nubbin, the Best Part of Everything
Why you should love the nubbin, the imperfect little bit of food that protrudes from croissants, pretzels, and even chicken
Celery, Date, and Almond Butter Toasts
“Inspired by the classic ants on a log—sweet, crunchy, and nutty.” —Dawn Perry, senior food editor
How to Pickle Melon, with a Helpful GIF
This Southern melon pickle deserves a spot in your fridge. Here’s how to get just the right flesh-to-rind ratio.
4 No-Bake Birthday Cakes for Hot Summer Days
There's no need to turn the oven on to make these couldn't-be-simpler birthday cakes.
5 Fast Easy Fresh Recipes Just Right for July
These 5 fast easy fresh recipes—from shrimp and grits with fresh corn to the simplest plum tart—are ideal for summer weekdays
Grilled Lamb Kefta
Lamb and yogurt is a classic combination. You'll be scraping the plate with pita.
Grilled Flatiron Steak with Toasted Spice Vinaigrette
Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that much better.
Toasted Spice Vinaigrette
This assertive dressing is great for the less-is-more summer months. It's all you need on grain salads, steaks, and peak produce.
Shrimp with Fresh Corn Grits
Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.
Chickpea, Barley, and Feta Salad
Barley has nice heft and chew, but don’t feel limited—use cooked farro, quinoa, or brown rice if you prefer.
Easy Hacks for Healthy, Flavorful Weeknight Dinners
Six great recipes for easy, flavorful weeknight dinners in the springtime.
How to Use Vinegar, from Malt to Sherry to Cider
Malt, sherry, white, red wine—there are tons of vinegars out there. But when do you use which? Here's our guide for choosing the right one
How to Flip a Spanish Tortilla, Step by Step
The secret to a tortilla española is maintining its soft, custardy center—and flipping it over correctly. Here's how to do both, step by step
Blackberry-Vinegar Caramel Sauce
This revelatory sauce starts with a dry caramel, meaning no water is added to the sugar. It will take on color quickly and is less likely to crystallize.
Skillet Bruschetta with Beans and Greens
The weeknight, veggie-heavy, nothing-in-the-house-to-eat dinner. Top with a fried egg if you’re feeling peckish.
Soy-Glazed Chicken Thighs with Asparagus and Scallions
A little bit of sweetness makes these especially appealing to pint-size palates.
Crispy Salt-and-Vinegar Potatoes
Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.