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.
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.
Recipes
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.
Recipes
Tamale Pie
Neither a tamale nor a pie, this cozy Tex-Mex casserole is a mash-up of beefy bean chili and homemade cornbread.
Recipes
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.
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Recipes
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.
Recipes
Leftover-Turkey Melts
Post-Thanksgiving turkey disappears surprisingly fast in this strategic sandwich designed like a tuna melt.
Cooking
For Perfectly Done Baked Goods, Use a Meat Thermometer
This pro tip takes out all the guesswork for cakes, breads, and more.
Recipes
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.
Recipes
Simply Brilliant Banoffee Pie
A classic for a reason. Our ultimate recipe has nut-studded toffee, just-ripe bananas, and heaps of whipped cream.
Recipes
Raspberry Jell-O Salad
Become the relative who has to bring their famous Jell-O salad to every family gathering.
Recipes
Cottage Cheese Lasagna
Love cottage cheese? You’ll love this lasagna. Hate cottage cheese? You’ll still love this lasagna.
Recipes
Cornmeal-Crusted Sweet Potato Wedges
Thanks to a clever coating of nutritional yeast, cornmeal, and spices, these baked sweet potato wedges are actually crunchy.