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
Garlic Steak Bites With Spinach Couscous
Cut steak into cubes and suddenly it transforms into a quick-cooking protein.
Recipes
Pumpkin Bolognese
Canned purée delivers rich body and deep flavor, without the nonna-level cook time.
Cooking
Bake Club’s October Recipe Is the Best Dinner Roll We’ve Ever Made
Our deputy food editor Hana Asbrink will show you how to make the rightfully viral buns.
Recipes
Chickpea Saag
Quick to come together thanks to canned beans—and any leftovers taste even better the next day.
Recipes
Cottage Cheese Lasagna
Love cottage cheese? You’ll love this lasagna. Hate cottage cheese? You’ll still love this lasagna.
Recipes
Saucy Pork Chops With Coconut Crisp
You’ll want to put this aromatic coconut topping on everything.
Cooking
Dill Pickle Dip Is the Holy Trifecta of Briny, Crunchy, and Creamy
This 5-minute dip is creamy, crunchy, and made for chips.
Recipes
Mango Chicken Summer Rolls
Rotisserie chicken makes quick work of these no-cook rolls with a spicy peanut sauce.
Recipes
Sweet Corn Butter Mochi With Coconut Crunch
This summery cake from Bake Club just happens to be gluten-free.
Recipes
Miso Curry Beef With Green Beans
Turn a pound of ground beef into this hearty, umami stir-fry.
Recipes
The Perfect Pasta Primavera
A reader favorite for almost 50 years, freshly updated with a brighter sauce.
Recipes
Grilled Lemongrass Chicken Thighs
A blender dressing does double duty as both a flavorful marinade and a final dressing in this pared-back version of Vietnamese-style lemongrass chicken.
Recipes
Peruvian-Style Tofu With Creamy Cilantro Sauce
The high-impact flavors traditionally used in the marinade for Peruvian chicken—soy sauce, cumin, and paprika—are applied to grilled tofu with resounding success.
Recipes
Spicy Ranch Chicken
The kicky homemade ranch marinade tastes bright, creamy, and deeply familiar.
Recipes
Spicy Cumin Tofu
In this vegetarian stir-fry, crumbling tofu dramatically increases its surface area, all the better for absorbing heady spices.