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Shilpa Uskokovic head shot - Bon Appétit

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

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.
Recipes

Leftover-Turkey Melts

Post-Thanksgiving turkey disappears surprisingly fast in this strategic sandwich designed like a tuna melt.
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.
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.
Recipes

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.
Recipes

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.
Recipes

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.
Recipes

Suspiciously Cheesy Salad Dressing

Nutritional yeast lends nutty richness and helps keep this Italian-style blender dressing silky and emulsified.
Recipes

Pasta e Fagiolini

This tomatoey vegetarian pasta from Southern Italy makes the most of green beans.
Cooking

For Easy Bread Dough, Use Your Food Processor

Ditch your stand mixer—this is speedier.
Cooking

What Does ‘Fold In’ Even Mean?

It’s the key to soaring cakes, weightless meringues, and fluffy soufflés.
Recipes

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.
Recipes

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.
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