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
Lush Vanilla Berry Pudding
Creamy pudding, fluffy whipped cream, crunchy wafers, and juicy summer berries. It’s the best of banana pudding, without the soggy brown bananas.
Recipes
Stone Fruit With Furikake
Juicy stone fruit, toasted nori, and salty cheese—this recipe proves fruit salad doesn’t always have to be sweet to be great.
Cooking
How to Cut a Baking Recipe in Half And Still Make It Taste Right
Learn from a pastry chef the best way to size down a recipe—including tricky situations like eggs.
Editors' Picks
These Eco-Friendly Detergent Pods Keep My Dishes as Clean as My Conscience
Dropps pods are better for the environment—and they actually work.
Cooking
I’m a Professional Pastry Chef and Instant Pudding Mix Is My Secret Ingredient
Instant pudding mix is the key to no-cook pastry cream and no-weep whipped cream.
Cooking
Do You Really Need to Bake With a Scale?
I'm legally obligated to tell you the truth, even if you don't want to hear it.
Recipes
Raspberry Cream Cake
Light, airy, and delicately sweet, this showstopper is inspired by the layered fruit and cream cakes in Japanese bakeries.
Recipes
Guava-Grapefruit Possets
A stupid-simple, ultra-comforting, dairy-rich pudding made with five ingredients.
Recipes
Salted Coconut Ladoos
These coconutty fudgelike treats are are an easy (and gorgeous) addition to any celebration—and they require only four ingredients.
Recipes
Creamy Spinach and Chickpeas
Pantry MVPs—canned chickpeas, mixed giardiniera, and pickled cherry peppers—mix and mingle with the freezer VIP—frozen spinach—for a satisfyingly spicy weeknight dish.
Cooking
These (Vegan) Mushroom Tacos Are the Only Recipe I Make Every Week
When life is chaotic, your tacos should be simple.
Recipes
Air Fryer Chile-Honey-Glazed Fries
Tossed in a sticky, spicy honey glaze, these freezer-aisle fries are our most beloved texture: crispy-gone-soggy.
Recipes
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.
Cooking
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.
Recipes
Burnt Orange and Coriander Roast Pork
A slow-roasted, centerpiece-worthy hunk of pork that yields a week's worth of excellent leftover possibilities.
Recipes
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.
Recipes
Crispy Miso-Butter Fish With Asparagus
Level up your weeknight fish routine with a crispy, flavor-packed crust.
Recipes
Brothy Coconut-Mustard Fish
Canned coconut milk + bottled mustard = an exquisitely simple sauce for any flaky whitefish.