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
Migas
Don’t toss those stale tortillas. Scramble them with eggs and give them a second chance at life.
Recipes
No-Skewer-Needed Kebabs With Onion Salad
Tender Turkish Adana-style kebabs are an essential addition to your summer grilling.
Recipes
Vegan Tomato Soup With Cashew Cream
A very rich, very creamy, very luxe tomato soup that’s entirely vegan and entirely made in a blender. Yep—no pot or stove needed.
Recipes
Cannoli Ice Cream
Cannoli but make it ice cream. An egg-free homemade ricotta ice cream chock-full of crushed sugar cones, chocolate, and pistachios.
Recipes
Yeasted Waffles
Airy with an outer shell that is crunchy like toast and perfumed like sweet eggy heaven—this is a waffle worth waiting for.
Recipes
Air Fryer Garlic-Nori Fries
Frozen fries get the ultimate makeover thanks to a sweet-salty-umami mix featuring plenty of seaweed, garlic, and one secret ingredient.
Recipes
Surprisingly Simple Sandwich Bread
If you think you can’t bake bread, this one’s for you. Your food processor does all the hard work, delivering soft, silky dough in under 10 minutes.
Recipes
Korean Potato Salad
Often served in a tidy scoop, this creamy, tangy, subtly sweet potato salad goes great with whatever’s coming off the grill.
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.