Shilpa Uskokovic
Senior Test Kitchen Editor
A graduate of The Culinary Institute of America, Shilpa worked in some fancy-pants, Michelin-starred restaurants in New York City (like Perry St, Jean-Georges, Marea, and The NoMad) before joining Bon Appétit as food editor. At BA, Shilpa transforms her restaurant experience into reliable recipes that range from slightly project-y (like this raspberry cream cake) to incredibly easy (a set-it-and-forget-it burnt orange roast pork) and everything in between. She has an economics degree from a previous life that she never uses, and she loves cake, books, instant pudding mix, and grocery shopping.
Recipes
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Recipes
Broccoli Rabe With Pecorino Crunch
A take on Utica greens, a classic Italian American dish from central New York, made with bunches of broccoli rabe, Pecorino, and pickled chiles.
Recipes
Radicchio Jam Rigatoni
Cooking down radicchio with vinegar and sugar until jammy is an eye-opening approach that reveals a world of options beyond salad.
Recipes
Melted Fennel Gratin
A brief simmer in chicken stock makes fennel meltingly tender, mellowing out its sharp licorice notes. A fennel dish to convert the fennel haters.
Recipes
Super Seedy Kale Salad
A Sicilian-inspired kale salad with creamy almond dressing, raisins, and pine nuts. Excellent for meal prep and packing as a desk lunch.
Culture
Hailee Catalano Cooks Next-Gen Italian American
In her debut cookbook, the chef and TikTok phenom breaks new ground on the foods she grew up with.
Recipes
Boozy Cherry and Chocolate Pavlova
Pavlova meets Black Forest cake in a holiday dessert designed to steal the spotlight.
Cooking
Rich, Fudgy, Near-Instant Chocolate Mug Cake
This 5-minute, egg-free dessert is truly pantry-friendly.
Recipes
Masala Tea Creme Pies
A simple sandwich cookie made with black tea, fresh ginger, and ground cardamom that tastes just like a cup of milky chai.
Cooking
I Avoided Cooking Thanksgiving Turkey for a Decade. This Year I Caved.
It was the final culinary mountain I’d never climbed.
Recipes
Triple Chocolate Cheesecake
A crisp cookie base, a silky dark chocolate filling, and a glossy ganache top make this the ultimate chocolate cheesecake.
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Recipes
Sausage-and-Herb Stuffing
The only way to improve our very best stuffing recipe? Add breakfast sausage.
Recipes
White Chocolate–Cranberry Cake
With tender buttermilk cake layers, a cranberry jam so good you’ll want it on toast, and a silky white chocolate frosting, this is a cake that’s equal parts impressive and achievable.
Recipes
Sweet-and-Spicy Squash With Scallion Oil
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
Recipes
Sweet Potato Rolls
Sweet potatoes lend a soft orange glow and beguiling sweetness to this tray of dinner rolls with its shiny top coat of melted butter.
Recipes
Chocolate-Pumpkin Marble Cake
A rich and tender pumpkin cake that uses a whole can of pumpkin puree. No stand mixer needed and ideal for holiday gatherings.
Recipes
Vinegar Chicken With Figs
A weeknight-friendly chicken dinner with two kinds of vinegar, dried figs, and a rich sauce. It’s restaurant-quality food in just 30 minutes.