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Shilpa Uskokovic

Shilpa Uskokovic

Food Editor at Healthyish

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Location
United States
Languages
  • English
Covering topics
  • Food

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Recent Articles

bonappetit.com

The Only Leftover Turkey Sandwich We're Making This Year - Bon Appetit

Like daylight savings time and quarter-life crises, post-Thanksgiving turkey is inexplicable but unavoidable. With all the best bits (golden skin, neatly carved slices) already plundered, that cold container of leftover scraps looks like the backs of my hands in winter—dry, leathery, picked at. So what are we gonna do with it? I’ve done the “make a big pot of stock” thing. Which, great, but no one warns you of the disturbingly wet, squelchy mulch left behind or the hunt for thirteen-hundred cont…
over 1 year ago
bonappetit.com

Pizza Piroshki Recipe | Bon Appétit - Bon Appetit

Piroshki—baked or fried stuffed buns—are originally from Russia and Ukraine, and some version of them can be found across most of Central and Eastern Europe. This recipe is inspired by Nana Milena from the Serbian side of my family. She usually makes hers with ham and cheese, but when her grandkids remember to buy her favorite brand of cigarettes, she fries up a pizza variation as edible thanks. Plush and pillowy with the lilting tang of sour cream, this dough is forgiving and easily shaped by h…
over 1 year ago
bonappetit.com

The Only Way I Roll Out Cookies as a Pro Baker - Bon Appetit

In Baking Hows, Whys, and WTFs, food editor Shilpa Uskokovic will answer your burning baking questions and share her tips and tricks for flawless sweets. Today: What’s the best way to roll out cookie dough? Last December my coworker Meryl Rothstein messaged me about gingerbread cookies: Could she make the dough in advance, even if the recipe didn’t say so? The answer was. “yes, most definitely,” accompanied by my unsolicited advice to roll the cookie dough out after mixing, and before chilling.…
over 1 year ago
bonappetit.com

Vegan Meatloaf Recipe | Bon Appétit - Bon Appetit

In a world of processed meat substitutes, this vegan meatloaf feels decidedly old-fashioned. Made with hearty, wholesome ingredients like pinto beans and brown rice, it’s proof that simple actually is best. A few clever choices make this faux meatloaf extra appealing: Deeply caramelized mushrooms and onions are rife with umami and sweetness, while brown rice brings nubby texture, subtly evoking ground meat. (White rice doesn’t have quite the same sturdiness as brown, so don’t be tempted to swap…
over 1 year ago
bonappetit.com

Butteriest Black Pepper Fish Recipe | Bon Appétit - Bon Appetit

Barely cracked peppercorns toasted, almost fried, in a generous amount of butter create one of the easiest, best finishers for seared fish. The black pepper’s piercing heat fizzles down to reveal warm, leathery, fruit-like flavors, a good reminder that black pepper is much more than just a default seasoning. We love the Zanzibar and Robusta peppercorns from Burlap & Barrel. On the topic of fish, any thin fillets of white fish that catch your fancy will do well here—sole, turbot, even snapper.
over 1 year ago
bonappetit.com

Red Velvet Sheet Cake Recipe - Bon Appetit

By now many people know the purported origin story of red velvet cake—a nerdy tale involving a chemical reaction between natural cocoa powder and baking soda. While that may have been the case in ancient times, the red velvet of this century is defined by its startling color, a fire engine red so bright it stains your tongue for hours. Somewhere along the way the flavor began to matter less than the hue. Red velvet was no longer just a cake—it was a lifestyle. It was a cheesecake, an air freshen…
about 1 year ago
bonappetit.com

Sheet-Pan Lemon Chicken and Potatoes Recipe | Bon Appétit - Bon App...

Go-to ingredients get a makeover in this low-lift dinner. Inspired by Greek lemon potatoes, in this recipe chicken thighs are roasted to a crisp, leaching schmaltz and blessing the potatoes with flavor and shine as they cook. The end result is a rich, sticky meal that needs nothing more than a green salad alongside. Saving the lemon juice for the end guarantees a never-bitter hit of much-needed brightness. To switch things up a little, use crushed dried rosemary in place of the oregano, or quart…
about 1 year ago
bonappetit.com

31 Onion Recipes Worth Shedding Tears Over

These dishes take the humble onion from background player to starring role. Onions are a cornerstone of our cooking—but how often are they actually the star? There’s a world of onions out there—red, white, Vidalia, pearl, and so many more—and when given the attention they deserve, these pantry staples can show off their broad range of flavors. From bracingly sharp when raw to silky-sweet when slowly cooked, these 31 recipes put onions on a well-deserved pedestal. Whether they’re frizzled crisp a…
about 1 year ago
bonappetit.com

Creamy Gochujang Gnocchi Recipe

This fun take on tteokbokki is dinner in 20 minutes.
about 1 year ago
bonappetit.com

Grilled Asparagus With Tahini Super Sauce Recipe

Unlock spring with stalks of tender charred asparagus splayed on lemony tahini.
12 months ago
bonappetit.com

This Chicken Stir-Fry Is Speedy, Spicy, and Full of Basil

What does “feel-good food” mean? It depends on who you ask. That’s why, each month, our Feel-Good Food Plan—with nourishing recipes and a few wild cards—is hosted by someone new. For July, senior test kitchen editor Shilpa Uskokovic is cooking up a cruise-load of basil and discovering a less-smelly way to compost. I bake a lot, both for work and outside of it. Over the last few months alone, I’ve made caramel cake, gluten-free banana bread, cornmeal cake studded with figs, somewhat controversial…
10 months ago