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.
Cooking
Tangzhong Is the Secret to Plush, Poofy Homemade Bread
This technique is just a little extra effort, but it makes for the best-ever texture.
Cooking
Actually, You Should Add Oil to Your Pasta Water
And it’s not to prevent the noodles from sticking together.
Recipes
Brown Sugar and Espresso Panna Cotta
This giant panna cotta has a sleek mirror finish that’s a thing of beauty. No ramekins required.
Recipes
A Giant Panna Cotta
Free yourself from individual ramekins for a large-format, party-friendly version. (It jiggles!)
Recipes
Squishy Garlic Dill Rolls
Buttery garlic bread gets a pillowy pull-apart makeover with double the dill.
Recipes
Spicy Sausage Ragù With Scissor-Cut Noodles
A quick sausage ragù with sweet-spicy gochujang and lots of butter. Excellent with handmade or store-bought noodles.
Cooking
The Most Important Ingredient in Noodle Dough Is Actually Salt
Even a little makes a big difference in the final texture.
Editors' Picks
No Stand Mixer Is Complete Without the BeaterBlade
Sick of scraping down the sides of your mixer bowl? This flexible-edged paddle can help.
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.
.jpg)
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.