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Shilpa Uskokovic head shot - Epicurious

Shilpa Uskokovic

Senior Test Kitchen Editor

A graduate of The Culinary Institute of America, Shilpa worked as a line and pastry cook in some big-name, Michelin-starred restaurants in NYC, including Jean-Georges, Marea, and The NoMad, before crossing over to the world of food media. At Bon Appétit, she translates her restaurant experience into reliable recipes running the gamut from pasta to pudding to pizza. Besides her work in print, Shilpa writes regular columns, including Baking Hows, Whys, and WTFs, wherein she answers all your burning baking questions, What a Steal, where she details how cooking on a budget doesn't have to be boring, and, along with test kitchen colleague Jesse Szewczyk, the BA Bake Club. For Epicurious, Shilpa reviews featured archive recipes to ensure they work in modern kitchens and with modern ingredients. She lives in NYC and loves cake and grocery shopping.

Recipes & Menus

Now-and-Later Roast Chickens

An easy technique that results in juicy, tender roast chicken. Cooking two chickens at once is the secret to easy meals throughout the week.
Recipes & Menus

Chickpeas With 40 Garlic Cloves

Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
Recipes & Menus

Winter Greens With Anchovy Breadcrumbs

A mix of leafy greens turns extremely tender with the simplest treatment. Topped with crispy breadcrumbs, this is proof that boiled vegetables aren’t boring.
Recipes & Menus

Cornbread Breakfast Casserole

Protein-heavy, easy to portion, and ideal for making ahead, this breakfast casserole made with boxed corn muffin mix will see you through busy mornings.
Recipes & Menus

Green Curry Lentils and Pasta

This rich lentil soup is loaded with flavor and texture: coconut milk for creaminess and curry paste for punch, plus tons of spinach and a bit of tiny pasta.
Recipes & Menus

Kale and Cheddar Gözleme

The tastiest way to eat a pound of kale.
Recipes & Menus

Incredibly Good Cheese Pizza

You don’t need a pizza oven (or even a baking stone) for our test kitchen’s ultimate recipe.
Recipes & Menus

Parsnips With Spiced Peanuts and Garlic Yogurt

A simple stovetop method brings out the best in this earthy root veg.
Recipes & Menus

Black Pepper Panisses With Cheddar

A crisp, gluten-free snack that pairs well especially well with drinks, these cheesy panisse have the perfect custardy texture and buttery flavor.
Recipes & Menus

Dark Chocolate–Orange Gingerbread Cake

A festive, elegant gingerbread cake infused with orange and warm spices, and capped with a glossy dark chocolate ganache.
Recipes & Menus

Creamy Cider-Braised Chicken and Leeks

A combination of creamy sauce and tender cider-braised chicken makes this a comforting dish equally ideal for a weeknight dinner or a special occasion meal.
Recipes & Menus

Brussels Sprouts Stir-Fry With Cheddar and Raisins

Instead of roasting, toss your brassicas in a skillet for a quick side dish.
Recipes & Menus

Almond Croissant Galette

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

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.
Recipes & Menus

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.
Recipes & Menus

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.
Recipes & Menus

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.
Recipes & Menus

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.
Recipes & Menus

Roasted Eggplant With Sausage and Ricotta

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

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.
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