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
Masala Tea Creme Pies
A simple sandwich cookie made with black tea, fresh ginger, and ground cardamom that tastes just like a cup of milky chai.
Cooking
I Avoided Cooking Thanksgiving Turkey for a Decade. This Year I Caved.
It was the final culinary mountain I’d never climbed.
Recipes
Triple Chocolate Cheesecake
A crisp cookie base, a silky dark chocolate filling, and a glossy ganache top make this the ultimate chocolate cheesecake.
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Recipes
Sausage-and-Herb Stuffing
The only way to improve our very best stuffing recipe? Add breakfast sausage.
Recipes
White Chocolate–Cranberry Cake
With tender buttermilk cake layers, a cranberry jam so good you’ll want it on toast, and a silky white chocolate frosting, this is a cake that’s equal parts impressive and achievable.
Recipes
Sweet Potato Rolls
Sweet potatoes lend a soft orange glow and beguiling sweetness to this tray of dinner rolls with its shiny top coat of melted butter.
Recipes
Sweet-and-Spicy Squash With Scallion Oil
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
Recipes
Chocolate-Pumpkin Marble Cake
A rich and tender pumpkin cake that uses a whole can of pumpkin puree. No stand mixer needed and ideal for holiday gatherings.
Recipes
Vinegar Chicken With Figs
A weeknight-friendly chicken dinner with two kinds of vinegar, dried figs, and a rich sauce. It’s restaurant-quality food in just 30 minutes.
Recipes
Green Chutney Chicken
Cilantro and a handful of basic spices brings vibrant green color and rich flavor to broiled chicken thighs. Served with rice or naan, this is a weeknight win.
Recipes
Crispy Salmon With Avocado Sauce
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
Recipes
Grilled Purple Sweet Potato Salad
Charred purple potato salad with mayo, lemon, and soy is smoky, creamy, and designed to be the star of any summer picnic or barbecue.
Recipes
Fritto Misto
Shrimp, fennel, and mushrooms make for an impeccable version of this light and crispy Italian starter.
Cooking
You Don’t Need a Fancy Machine To Make This Frozen Yogurt
Blend this cooling treat up before dinner, enjoy it after.
