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
Green Curry Lentils and Pasta
This rich lentil soup is loaded with flavor and texture: coconut milk for creaminess and curry paste for punch, plus tons of spinach and a bit of tiny pasta.
Recipes
Cornbread Breakfast Casserole
Protein-heavy, easy to portion, and ideal for making ahead, this breakfast casserole made with boxed corn muffin mix will see you through busy mornings.
Recipes
Incredibly Good Cheese Pizza
You don’t need a pizza oven (or even a baking stone) for our test kitchen’s ultimate recipe.
Cooking
Bouillon Paste Is for a Lot More Than Broth and Soup
Here’s how to put it toward extra-flavorful baked tofu, a 10-minute broccoli stir-fry, and a cheesy chickpea skillet.
Recipes
Parsnips With Spiced Peanuts and Garlic Yogurt
A simple stovetop method brings out the best in this earthy root veg.
Recipes
Dark Chocolate–Orange Gingerbread Cake
A festive, elegant gingerbread cake infused with orange and warm spices, and capped with a glossy dark chocolate ganache.
Recipes
Creamy Cider-Braised Chicken and Leeks
A combination of creamy sauce and tender cider-braised chicken makes this a comforting dish equally ideal for a weeknight dinner or a special occasion meal.
Recipes
Black Pepper Panisses With Cheddar
A crisp, gluten-free snack that pairs well especially well with drinks, these cheesy panisse have the perfect custardy texture and buttery flavor.
Recipes
Brussels Sprouts Stir-Fry With Cheddar and Raisins
Instead of roasting, toss your brassicas in a skillet for a quick side dish.
Recipes
Almond Croissant Galette
All the flaky-nutty goodness of an almond croissant, with one-tenth of the effort.
Recipes
Loaded Scalloped Potatoes
Plain scalloped potatoes are good but loaded like a baked potato–with scallions, sour cream, cheddar, and bacon–they’re exponentially better.
Recipes
Garlic Bread Biscuits
Tall, flaky buttermilk biscuits are given the garlic bread treatment–plenty of butter, two kinds of garlic, and lots of herbs and cheese.
Recipes
Hazelnut Green Beans With Prosciutto and Dates
Rich, tangy, bright, and crunchy from olive oil roasted hazelnuts, this stovetop green bean salad is an arresting holiday side.
Recipes
Bouillon-Baked Tofu
Aided by jarred bouillon paste and some spices, the flavor of this baked tofu is intriguingly complex, and good enough to eat on its own.
Recipes
10-Minute Broccoli in Garlic Sauce
This easy broccoli stir-fry uses a genius two-step cooking technique of searing the veg for color, then steaming it in a concentrated broth to tenderize.
Recipes
Roasted Eggplant With Sausage and Ricotta
Split open like a baked potato, eggplant becomes a custardy vessel for dinner.
Recipes
Charred Cabbage With Sausages and Apples
Roasted alongside sausages until tender and blistered, cabbage is the star of this sheet pan dinner that’s offset with horseradish cream and crunchy apples.
Recipes
Chocoflan
Part silky flan, part decadent chocolate cake, chocoflan, or impossible cake, as it is sometimes called, feels like a magic trick, inverting in the oven as it bakes.
Recipes
Apple Som Tam
In this take on Thai som tam, crisp, juicy apples replace green papaya for a crunchy, sweet, sour, and spicy salad that’s ready in 20 minutes.