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
Sesame Feta With Broccolini
Go ahead, have a whole slab of cheese for dinner. Coated in za’atar and sesame seeds and seared in hot oil, blocks of feta go crunchy on top and soft within.
Recipes
Tofu and Green Pea Curry
A heavily spiced sauce and pops of green peas makes bland tofu a distant memory. Easy to veganize (just skip the butter), this curry is an excellent make-ahead meal.
Recipes
Brown-Sugar-Braised Pineapple
A little sugar and heat can turn even sad pineapples into juicy gems. A low-effort dessert for all your gluten-free needs.
Recipes
Papas con Rajas
Potatoes and poblano chiles shine in this recipe for papas con rajas. Soaked with crema, the combo is a great side dish or vegetarian-friendly taco stuffing.
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Recipes
Sticky-Spicy Glazed Sweet Potatoes
Blistered and roasted sweet potatoes are at their best glazed in a sticky-spicy sauce featuring maple syrup, chili paste, vinegar, soy sauce, and miso.
Recipes
Charred Cabbage With Kimchi Dressing
With sweet and tender charred cabbage, crispy-soft roasted white beans, tart kimchi, and creamy tahini, this vegan dish satisfies every craving.
Cooking
What’s the Difference Between Bleached and Unbleached Flour?
And can you swap them in baking recipes?
Recipes
Cacio e Pepe Focaccia
A recipe that marries the best of a plush focaccia with the cheesy flavors of a pasta favorite.
Recipes
Almost Alfredo Broccoli and Chickpeas
Canned chickpeas and frozen broccoli keep this one-skillet dinner fast and thrifty, while cream cheese delivers on the creamy Alfredo front.
Cooking
What Do You Mean You Don’t Have Milk Powder in the Pantry?
Keep it around for bouncier bread, creamier ice cream, and more.
Shopping
Fellow Neat Freaks: This Broom Will Change the Way You Clean Your Kitchen
Muji's modular cleaning system reaches all those places other brooms cannot.
Cooking
You Really Don't Need Buttermilk for Tall, Diner-Style Pancakes
That means no more vinegar swaps.
Cooking
Behold, 5 Must-Make Cakes for Any Occasion This Year
Recipes for whatever 2023 throws at you, from a birthday-worthy confetti cake to a show-stopping PB&J dome cake.
Recipes
Cheesy Green Pea Fritters
Cottage cheese (yes, really) gives these pan-fried goodies moisture and richness.
Cooking
These Cheesy Green Pea Fritters Are Delightfully Cheap
Less than $2 a serving—and great for breakfast, lunch, or dinner.
Recipes
PB&J Dome Cake
Calling all project bakers: Here’s a recipe for building a beautiful dome cake, just like the ones you’ve seen all over the internet.
Recipes
Carrot Sheet Cake With Cream Cheese Whip
Inspired by Brazilian bolo de cenoura, this carrot cake skips the tedious step of grating carrots and blends them right into the batter instead.
Recipes
Crunchy Ramen Noodle Salad With Cabbage
Forget about croutons. Uncooked instant ramen brings big crunch to this sweet-sour cabbage slaw that’s perfect for your next cookout.
Recipes
Soy-Braised Black Lentils
These soy-garlic-braised black lentils are a sweet, salty delight and excellent served warm or cold along with rice.