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.
Quick Pita Lahmacun
Store-bought pita stands in for the more traditional lavash base in this version of lahmacun–a popular street food in Syria, Turkey, and elsewhere in the Middle East.
Suspiciously Cheesy Salad Dressing
Nutritional yeast lends nutty richness and helps keep this Italian-style blender dressing silky and emulsified.
Pasta e Fagiolini
This tomatoey vegetarian pasta from Southern Italy makes the most of green beans.
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What Does ‘Fold In’ Even Mean?
It’s the key to soaring cakes, weightless meringues, and fluffy soufflés.
Triple Pumpkin Crumb Muffins
A PSL lover’s dream come true. Big, soft bakery-style pumpkin muffins with crunchy pumpkin seed streusel and lots of spice. Great with butter and coffee.
Raspberry Radler
A low-ABV beer cocktail that’s excellent for day drinking and beyond. Brace yourself for the refreshing fruitiness of the raspberry-Campari lemonade.
Pear and Avocado Salad With Tajín
In this vibrant salad, crisp pear, ripe avocado, and crunchy lettuce are tossed in a lime dressing and dusted with Tajín.
Old Bay Breakfast Potatoes
Meet your new favorite breakfast potatoes. Big, bold wedges mean less work, faster prep, and maximum crispiness, while Old Bay brings easy, unapologetic flavor.
Crunchwrap for a Crowd
An oversize breakfast wrap bursting with eggs, chorizo, cheese, and—drumroll—crushed tortilla chips.
No-Skewer-Needed Kebabs With Onion Salad
Tender Turkish Adana-style kebabs are an essential addition to your summer grilling.
Vegan Tomato Soup With Cashew Cream
A very rich, very creamy, very luxe tomato soup that’s entirely vegan and entirely made in a blender. Yep—no pot or stove needed.
Cannoli Ice Cream
Cannoli but make it ice cream. An egg-free homemade ricotta ice cream chock-full of crushed sugar cones, chocolate, and pistachios.
Surprisingly Simple Sandwich Bread
If you think you can’t bake bread, this one’s for you. Your food processor does all the hard work, delivering soft, silky dough in under 10 minutes.
Air Fryer Garlic-Nori Fries
Frozen fries get the ultimate makeover thanks to a sweet-salty-umami mix featuring plenty of seaweed, garlic, and one secret ingredient.
Korean Potato Salad
Often served in a tidy scoop, this creamy, tangy, subtly sweet potato salad goes great with whatever’s coming off the grill.
Tangzhong Is the Secret to Plush, Poofy Homemade Bread
This technique is just a little extra effort, but it makes for the best-ever texture.
Actually, You Should Add Oil to Your Pasta Water
And it’s not to prevent the noodles from sticking together.
A Giant Panna Cotta
Free yourself from individual ramekins for a large-format, party-friendly version. (It jiggles!)