Shilpa Uskokovic

2 weeks ago | bonappetit.com | Shilpa Uskokovic

Sometimes it feels like we endure winter merely for the impending promise of asparagus. Good local asparagus is a spring delight, something easy to forget when some supermarkets are populated with the stalks in the dead of winter. Asparagus brings the full strength of its snappy, fresh, intensely green flavor to this cashew chicken, the crunch of the vegetable echoed in the crunch of the nuts.

2 weeks ago | bonappetit.com | Shilpa Uskokovic

In a time before they might sell for an unfathomable $18 a carton, I’d eat eggs six ways to Sunday: fried hard with sweet chili sauce on top and buttered toast on the side, rolled into an omelet, made into an egg salad, or transformed into a quiche. Eggs and I were having a good time. Now I carefully ration my eggs, doling them out in dishes designed to stretch them far.

1 month ago | bonappetit.com | Shilpa Uskokovic

It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them. Here at the Bon Appétit test kitchen, birthdays are serious business. On a shared drive is a spreadsheet where each colleague lists their preferred treats the rest of us try to recreate.

1 month ago | yahoo.com | Shilpa Uskokovic

All products featured on Bon Appétit are independently selected by Bon Appétit editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission. Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Gerri WilliamsIt’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them.

1 month ago | bonappetit.com | Shilpa Uskokovic

Here at the Bon Appétit test kitchen, birthdays are serious business. On a shared drive is a spreadsheet where each colleague lists their preferred treats the rest of us try to recreate. We’ve made gochujang and corn pizza, shrimp cocktail, three kinds of lasagna, and of course, lots of cake, including one shaped like a malfunctioning car clutch (don’t ask). For my colleague Jesse Szewczyk’s big day, he wrote, “no baked goods…anything super savory.” And we knew just the thing.