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.
You Don’t Need a Fancy Machine To Make This Frozen Yogurt
Blend this cooling treat up before dinner, enjoy it after.
Spicy Eggplant Frittata
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
Matcha-Berry Frozen Yogurt
Froyo for one, made in a blender and topped with a crackly magic shell.
5-Minute Chocolate Mug Cake
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
Hummingbird Cake
Our spin on the beloved classic, featuring pineapple jam and cream cheese frosting.
The Iciest Strawberry Daiquiri
Using frozen strawberries means no need for ice cubes. White rum adds just enough booze and fresh lime juice, bright acidity.
Spicy Mango Margarita
Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.
Frozen Espresso Martini With Spiked Whipped Cream
This frozen cocktail uses instant espresso for a strong flavor and unbeatable convenience.
Dill Pickle Potato Salad
With homemade quick pickles, this will be your new signature side dish.
Perfectly Fluffy Pancakes
Our best pancakes are easy to make on a moment’s notice with ingredients you have on hand.
Coffee Cake Scones
Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.
Scallops With Creamy Spinach Sauce
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
Surprisingly Satisfying Cauliflower Chowder
Dive into this creamy cauliflower and potato chowder for a comforting vegetarian meal.
Violet Vodka Slushy
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
Red Pepper–Anchovy Toasts
This stunner of an appetizer comes together with boquerones and a few pantry staples.
Cashew Chicken and Asparagus Stir-Fry
Savory cashew chicken meets tender asparagus in this lightning-fast dinner.
These Protein-Packed Cutlets Were a Birthday Request
Some people want cake. Test kitchen editor Jesse wanted chicken.