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.
Shrimp and Salami Pasta
If plopping an entire stick of butter into a pot of noodles is your idea of a good time (it’s definitely ours), this saucy shrimp and salami pasta is for you.
Make This Pork Roast on Sunday, Eat Well All Week Long
This centerpiece-worthy protein can be turned into tacos, sandwiches, fried rice, and more.
Burnt Orange and Coriander Roast Pork
A slow-roasted, centerpiece-worthy hunk of pork that yields a week's worth of excellent leftover possibilities.
Kimchi-Melon Gazpacho
Let this sweet n' spicy gazpacho take your tastebuds on a ride with notes of tangy kimchi and fruitiness of summer melons.
Crispy Miso-Butter Fish With Asparagus
Level up your weeknight fish routine with a crispy, flavor-packed crust.
Brothy Coconut-Mustard Fish
Canned coconut milk + bottled mustard = an exquisitely simple sauce for any flaky whitefish.