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.
Brown Sugar and Espresso Panna Cotta
This giant panna cotta has a sleek mirror finish that’s a thing of beauty. No ramekins required.
Squishy Garlic Dill Rolls
Buttery garlic bread gets a pillowy pull-apart makeover with double the dill.
Spicy Sausage Ragù With Scissor-Cut Noodles
A quick sausage ragù with sweet-spicy gochujang and lots of butter. Excellent with handmade or store-bought noodles.
The Most Important Ingredient in Noodle Dough Is Actually Salt
Even a little makes a big difference in the final texture.
No Stand Mixer Is Complete Without the BeaterBlade
Sick of scraping down the sides of your mixer bowl? This flexible-edged paddle can help.
Sesame Feta With Broccolini
Go ahead, have a whole slab of cheese for dinner. Coated in za’atar and sesame seeds and seared in hot oil, blocks of feta go crunchy on top and soft within.
Tofu and Green Pea Curry
A heavily spiced sauce and pops of green peas makes bland tofu a distant memory. Easy to veganize (just skip the butter), this curry is an excellent make-ahead meal.
Brown-Sugar-Braised Pineapple
A little sugar and heat can turn even sad pineapples into juicy gems. A low-effort dessert for all your gluten-free needs.
Papas con Rajas
Potatoes and poblano chiles shine in this recipe for papas con rajas. Soaked with crema, the combo is a great side dish or vegetarian-friendly taco stuffing.
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Sticky-Spicy Glazed Sweet Potatoes
Blistered and roasted sweet potatoes are at their best glazed in a sticky-spicy sauce featuring maple syrup, chili paste, vinegar, soy sauce, and miso.
Charred Cabbage With Kimchi Dressing
With sweet and tender charred cabbage, crispy-soft roasted white beans, tart kimchi, and creamy tahini, this vegan dish satisfies every craving.
What’s the Difference Between Bleached and Unbleached Flour?
And can you swap them in baking recipes?
Cacio e Pepe Focaccia
A recipe that marries the best of a plush focaccia with the cheesy flavors of a pasta favorite.
Almost Alfredo Broccoli and Chickpeas
Canned chickpeas and frozen broccoli keep this one-skillet dinner fast and thrifty, while cream cheese delivers on the creamy Alfredo front.
What Do You Mean You Don’t Have Milk Powder in the Pantry?
Keep it around for bouncier bread, creamier ice cream, and more.
Fellow Neat Freaks: This Broom Will Change the Way You Clean Your Kitchen
Muji's modular cleaning system reaches all those places other brooms cannot.
You Really Don't Need Buttermilk for Tall, Diner-Style Pancakes
That means no more vinegar swaps.
Behold, 5 Must-Make Cakes for Any Occasion This Year
Recipes for whatever 2023 throws at you, from a birthday-worthy confetti cake to a show-stopping PB&J dome cake.