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.
Cheesy Green Pea Fritters
Cottage cheese (yes, really) gives these pan-fried goodies moisture and richness.
These Cheesy Green Pea Fritters Are Delightfully Cheap
Less than $2 a serving—and great for breakfast, lunch, or dinner.
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.
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.
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.
Soy-Braised Black Lentils
These soy-garlic-braised black lentils are a sweet, salty delight and excellent served warm or cold along with rice.
Tahini Hot Fudge Skillet Cake
Cleverly designed to be gluten-, dairy-, and mixer-free, this brownie-like dessert is a great choice for anyone, anytime.
Simple Spinach Khichdi
This creamy, comforting khichdi is ready for any lentil in your pantry. Frozen spinach and fresh herbs keep it bright and perky.
Victoria Sponge Cake
Indulge your “Great British Baking Show” yearnings with this jam-filled, cream-slathered classic best enjoyed with a cup of tea.
Confetti Cake With Chocolate Frosting
If there’s only one cake you ever learn to make, let it be this: a classic with soft, colorful vanilla cake layers and a rich chocolate-sour cream frosting.
Super-Citrusy Carne Asada
Your next batch of tacos, burritos, or nachos starts with this back-pocket carne asada recipe, supercharged with smoky chile and puckery fresh lime juice.
When I Need to Clear Out the Fridge, I Make This Mumbai Street Food
Turn whatever vegetables are wilting in the crisper into spicy, buttery pav bhaji.
Pav Bhaji With So Much Butter
This iconic Mumbai dish is joyously messy, vibrantly spiced, all too easy—and did we mention remarkably cheap?
Can You Use Applesauce Instead of Oil or Butter for Baking?
We asked our food editor, and she'd rather you didn't.
Warm 7-Layer Skillet Dip
This warm, melty, cheesy version of classic seven-layer dip marries the best of refried beans and queso for game day and beyond.
Curried Steak With Sweet-and-Sour Cucumber Dressing
With bold crunch from cucumber and shallots, this tangy, spicy, sweet Thai-inspired dressing is great on grilled meats—and tasty enough to eat by the spoonful.
Black Bass With Preserved Lemon–Pistachio Sauce
A buttery pan sauce leaning on pantry staples takes less than 10 minutes to make, and it goes great with lean proteins and hearty vegetables alike.
Creamy Chimichurri Roast Chicken
This velvety chimichurri riff combines the sauce’s signature acidity and herbaceousness with yogurt’s mellow tang for a versatile two-in-one marinade and good-on-everything condiment.
Whipped Cashew-Sambal Sauce With Broccolini
A creamy dairy-free blender sauce with a kick that’s equally good as a dip for vegetables or a dressing for salads and noodles.