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.
The Only Leftover Turkey Sandwich We’re Making This Year
Melty, toasty, gooey—a hot mess in the best possible way.
Buttery Jam Diagonals
All the comfort of jam-filled thumbprint cookies in a striking, reimagined shape—and a streamlined, less-fussy process.
Cheater’s Paella
All markers of good paella—saffron, sausage, shrimp, crispy rice on the bottom—with the time-saving advantages of fried rice.
Easy Chicken Al Pastor
Fast-cooking chicken thighs and convenient canned chipotle chiles come together for this streamlined version of traditional al pastor.
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.
Gochujang Steak Wraps
Sugar-rubbed steaks and a bright, brash gochujang sauce bring bold flavor to these party-ready lettuce wraps.
Butternut Squash Coffee Cake
Butternut squash shows up canned pumpkin purée in this tasty fall-forward coffee cake with crisp streusel and a spiced sugar swirl.
Tamale Pie
Neither a tamale nor a pie, this cozy Tex-Mex casserole is a mash-up of beefy bean chili and homemade cornbread.
Salted Graham Cracker Crust
With less sugar and more salt than most other recipes, this buttery, toasted crumb crust is significantly nicer than anything store-bought.
Leftover-Turkey Melts
Post-Thanksgiving turkey disappears surprisingly fast in this strategic sandwich designed like a tuna melt.
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Chocolate and Coconut Cream Pie
This double-decker pie stacks two forever favorites—chocolate and coconut cream—in a homemade salted graham cracker crust for a best-of-all-worlds situation.
For Perfectly Done Baked Goods, Use a Meat Thermometer
This pro tip takes out all the guesswork for cakes, breads, and more.
Burnt Toast Soup With an Egg on It
This garlicky, herby, and very thrifty soup takes pantry staples like bread and eggs and turns them into something spectacular.
Simply Brilliant Banoffee Pie
A classic for a reason. Our ultimate recipe has nut-studded toffee, just-ripe bananas, and heaps of whipped cream.
Raspberry Jell-O Salad
Become the relative who has to bring their famous Jell-O salad to every family gathering.
Cottage Cheese Lasagna
Love cottage cheese? You’ll love this lasagna. Hate cottage cheese? You’ll still love this lasagna.
Cornmeal-Crusted Sweet Potato Wedges
Thanks to a clever coating of nutritional yeast, cornmeal, and spices, these baked sweet potato wedges are actually crunchy.
Roast Cod With Chorizo Crisp
Understated cod gets a major glow-up in this sheet-pan dinner thanks to a savory spiced topping of cheesy chorizo breadcrumbs.
Pasta With 20 Cloves of Garlic
Toasted nutritional yeast, full of umami, pushes the pasta into a deeply savory zone and seamlessly makes up for the lack of dairy in this vegan superstar.