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
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.
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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.
Recipes
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.
Recipes
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.
Recipes
Crunchwrap for a Crowd
An oversize breakfast wrap bursting with eggs, chorizo, cheese, and—drumroll—crushed tortilla chips.
Recipes
Migas
Don’t toss those stale tortillas. Scramble them with eggs and give them a second chance at life.
Recipes
No-Skewer-Needed Kebabs With Onion Salad
Tender Turkish Adana-style kebabs are an essential addition to your summer grilling.
Recipes
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.
Recipes
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.
Recipes
Yeasted Waffles
Airy with an outer shell that is crunchy like toast and perfumed like sweet eggy heaven—this is a waffle worth waiting for.
Recipes
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.
Recipes
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.
Recipes
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.