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
Soy-Braised Black Lentils
These soy-garlic-braised black lentils are a sweet, salty delight and excellent served warm or cold along with rice.
Recipes
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.
Recipes
Victoria Sponge Cake
Indulge your “Great British Baking Show” yearnings with this jam-filled, cream-slathered classic best enjoyed with a cup of tea.
Recipes
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.
Recipes
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.
Cooking
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.
Recipes
Pav Bhaji With So Much Butter
This iconic Mumbai dish is joyously messy, vibrantly spiced, all too easy—and did we mention remarkably cheap?
Cooking
Can You Use Applesauce Instead of Oil or Butter for Baking?
We asked our food editor, and she'd rather you didn't.
Recipes
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.
Recipes
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.
Recipes
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.
Recipes
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.
Recipes
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.
Recipes
Wedge Salad With Toasted Sesame-Seaweed Ranch
Great with vegetables, salad, or pizza, this dressing is all Big Ranch Energy with added depth and nuttiness from toasted seaweed snacks and sesame seeds.
Cooking
How to Soften Butter—Quickly—According to a Pro Baker
Three methods for when you need cookies, right now.
Cooking
Wilted Lettuce? Soak It in Hot—Yes, Hot—Water
It also works for tender herbs and hardy greens.
Cooking
What Does Our Food Editor Pour at a Holiday Party? Trader Joe’s Wine
Shilpa Uskokovic’s dream dinner party menu is unapologetically inexpensive.
Cooking
This Spice Blend Will Improve Any Baked Good (Especially Holiday Cookies)
Think pumpkin spice, but even better.
