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
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.
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.