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
Scallops With Creamy Spinach Sauce
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
Recipes
Violet Vodka Slushy
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
Recipes
Red Pepper–Anchovy Toasts
This stunner of an appetizer comes together with boquerones and a few pantry staples.
Recipes
Surprisingly Satisfying Cauliflower Chowder
Dive into this creamy cauliflower and potato chowder for a comforting vegetarian meal.
Recipes
Cashew Chicken and Asparagus Stir-Fry
Savory cashew chicken meets tender asparagus in this lightning-fast dinner.
Cooking
These Protein-Packed Cutlets Were a Birthday Request
Some people want cake. Test kitchen editor Jesse wanted chicken.
Recipes
Chicharron Chicken Cutlets
Pork rind-crusted chicken is outrageous—outrageously good. Popular with children and adults alike, it’s a protein-packed gift that’s good for any occasion.
Recipes
Crispy Chicken Quesadillas
Spiced chicken, charred peppers, and gooey cheese—these never-soggy quesadillas are a favorite for a reason.
Recipes
Sheet-Pan Pierogies and Beets
A flavorful one-pan meal featuring baked pierogies, roasted beets, and a poppy seed dressing. Frozen pierogies and pre-cooked beets make this extra easy.
Recipes
Air-Fryer Chicken Tikka
Lacking an actual tandoor, the air fryer might be the best way to make chicken tikka. Juicy, charred, and well-spiced, it’s your new weeknight MVP.
Recipes
Chickpeas With 40 Garlic Cloves
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
Recipes
Now-and-Later Roast Chickens
An easy technique that results in juicy, tender roast chicken. Cooking two chickens at once is the secret to easy meals throughout the week.
Recipes
Winter Greens With Anchovy Breadcrumbs
A mix of leafy greens turns extremely tender with the simplest treatment. Topped with crispy breadcrumbs, this is proof that boiled vegetables aren’t boring.
Cooking
The Best Meal Prep Is a Sunday Dinner Party
This simple company-worthy menu sets you up for a week of easy dinners.
Recipes
Greenest Mint and Ginger Pesto
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.