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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.

Almond Croissant Galette

All the flaky-nutty goodness of an almond croissant, with one-tenth of the effort.

Loaded Scalloped Potatoes

Plain scalloped potatoes are good but loaded like a baked potato–with scallions, sour cream, cheddar, and bacon–they’re exponentially better.

Garlic Bread Biscuits

Tall, flaky buttermilk biscuits are given the garlic bread treatment–plenty of butter, two kinds of garlic, and lots of herbs and cheese.

Hazelnut Green Beans With Prosciutto and Dates

Rich, tangy, bright, and crunchy from olive oil roasted hazelnuts, this stovetop green bean salad is an arresting holiday side.

10-Minute Broccoli in Garlic Sauce

This easy broccoli stir-fry uses a genius two-step cooking technique of searing the veg for color, then steaming it in a concentrated broth to tenderize.

Bouillon-Baked Tofu

Aided by jarred bouillon paste and some spices, the flavor of this baked tofu is intriguingly complex, and good enough to eat on its own.

Roasted Eggplant With Sausage and Ricotta

Split open like a baked potato, eggplant becomes a custardy vessel for dinner.

Charred Cabbage With Sausages and Apples

Roasted alongside sausages until tender and blistered, cabbage is the star of this sheet pan dinner that’s offset with horseradish cream and crunchy apples.

Chocoflan

Part silky flan, part decadent chocolate cake, chocoflan, or impossible cake, as it is sometimes called, feels like a magic trick, inverting in the oven as it bakes.

Apple Som Tam

In this take on Thai som tam, crisp, juicy apples replace green papaya for a crunchy, sweet, sour, and spicy salad that’s ready in 20 minutes.

Corn Fritters With Hot Honey

A golden brown, lacy fritter filled with summer’s sweetest corn.

Summer Bean Gribiche

Gribiche, the classic French sauce made of hard-boiled eggs, mustard, and herbs, is tossed with snappy summer beans for a simple but substantial salad.

Figgy Almond-Polenta Tea Cake

This sturdy almond-polenta cake is a gentle landing spot for fresh figs, and also happens to be gluten-free. Swap figs for plums, raspberries, or blueberries.

Alfredo Corn

Alfredo sauce is for more than just pasta. Fresh summer corn is given the pasta treatment with plenty of cheese in this lightning-fast side.

Samosa-dillas With Cucumber Salad

All the flavors of a samosa with none of the deep-frying. A cheesy, spiced potato filling folded into whole wheat tortillas is the best double-carb mashup.

Southern-Style Caramel Cake

This buttermilk layer cake features a cloud-soft crumb and brown-butter-caramel frosting.

Cold Noodles With Tomatoes and Peanut Sauce

Spicy, slurpy noodles meet summer’s sweet tomatoes.

Basil Chicken Stir-Fry

This savory and spicy dinner takes less than 30 minutes to make.

Basil Chicken Stir-Fry and More Feel-Good Recipes for July

This month’s Feel-Good Food Plan features a speedy dinner and composting epiphany.

Gingery Tomato Bruschetta

Instead of balsamic vinaigrette, think fresh ginger, nutty sesame oil, scallion, and a dash of soy.