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
Walnut-Buckwheat Toffee Cakes
Tiny but mighty, these individual buckwheat cakes are rich and dense and bring big sticky toffee pudding energy.
Recipes
Gluten-Free Focaccia With Rosemary and Onion
Psyllium husk is the game-changing ingredient that transforms this easy focaccia recipe from “good for gluten-free” to “absolutely amazing.”
Recipes
Sheet-Pan Chicken and Potatoes With Lots of Lemon
With garlic, feta, and any herbs you’ve got, this dinner is like a ray of sunshine.
Recipes
Red Velvet Sheet Cake With Cream Cheese Frosting
This single-layer take on the classic will turn any gathering into a party.
Recipes
French Onion Tart
With a generous layer of caramelized onions and plenty of sharp Gruyère cheese, this party-ready tart packs the rich depth of French onion soup into every bite.
Recipes
Butteriest Black Pepper Fish
Barely cracked peppercorns toasted in generous amounts of brown butter make one of the easiest, tastiest finishers for simply seared fish.
Recipes
Frizzled-Onion Cabbage Salad
Crunchy fried onions transform a simple cabbage salad into a sensorial delight: hot and cold, crisp and soft, sweet and spicy.
Recipes
Creamy Coconut Curry Meatballs
This aromatic curry starts with a base of puréed onions—a simple way to harness punchy allium flavor with none of the chopping and tears.
Recipes
Double Pepper Diavolo With Shrimp
Jarred roasted red peppers take the place of traditional canned tomato for a smokier, sweeter riff on fra diavolo—a red sauce stalwart.
Recipes
Tomato-Roasted Onions With So Much Paprika
Seared, then gently roasted with paprika and tomato paste until spoonably tender, onions prove they can hold their own as the main event.
Recipes
Vegan Meatloaf
A hearty, wholesome twist on the classic, with brown rice, canned beans, and mushrooms.
Cooking
The Only Way I Roll Out Cookies as a Pro Baker
No more thwacking away at cold dough on your countertop.
Recipes
Cheesy Spinach and Corn Piroshki
These stuffed buns start with a sour cream dough, then put frozen veggies toward the hearty filling.
Cooking
The Only Leftover Turkey Sandwich We’re Making This Year
Melty, toasty, gooey—a hot mess in the best possible way.
Recipes
Cheater’s Paella
All markers of good paella—saffron, sausage, shrimp, crispy rice on the bottom—with the time-saving advantages of fried rice.
Recipes
Easy Chicken Al Pastor
Fast-cooking chicken thighs and convenient canned chipotle chiles come together for this streamlined version of traditional al pastor.
Recipes
Buttery Jam Diagonals
All the comfort of jam-filled thumbprint cookies in a striking, reimagined shape—and a streamlined, less-fussy process.
Recipes
Gochujang Steak Wraps
Sugar-rubbed steaks and a bright, brash gochujang sauce bring bold flavor to these party-ready lettuce wraps.
Recipes
Sheet-Pan Spinach Lasagna
Smart shortcuts like store-bought fresh noodles, frozen spinach, and a sheet pan deliver big lasagna flavor in a fraction of the time.