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.
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.