Shilpa Uskokovic, Bon Appetit Journalist Profile

Articles

Easy Quiche Recipe | Epicurious

5 days ago | epicurious.com | Shilpa Uskokovic

ArrowJump To RecipeSave RecipeSavePrintThis easy quiche recipe pairs savory ham, rich cheeses, and velvety sautéed leeks in a tender, buttery pie crust. Inspired by the ham and leek quiche from Napa Valley’s Bistro Jeanty—once featured in Gourmet—our version is updated for a more streamlined approach. The result might be the best quiche we’ve ever tasted.
Coffee Cake Scones

2 weeks ago | bonappetit.com | Jesse Szewczyk |Shilpa Uskokovic

Welcome to BA Bake Club, a community of curious bakers. Each month senior test kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works. Learn more and join us here. Things got really existential over the course of developing a recipe for these scones. It started off with questions about the ideal shape (round or square?
Surprisingly Satisfying Cauliflower Chowder

3 weeks ago | bonappetit.com | Shilpa Uskokovic

Any soup can be a chowder if you follow the right moves. Creamy base? Tender potatoes? A flourish of oyster crackers? Congratulations, it’s a chowder. This cauliflower version, with not even a whiff of clams or bacon, proves the point. A generous scoop of miso stirred in at the end provides briny, savory depth. This recipe makes a chowder that feels substantial but remains flowy. If you like a particularly thick, stewy chowder, simply cook it for longer on the stovetop.
Violet Vodka Slushy

3 weeks ago | bonappetit.com | Shilpa Uskokovic

Here’s the thing—you might never use crème de violette for anything other than this drink. But, boy, is it still worth schlepping to the store for this alone. It’s a fun, irreverent drink, easy to dismiss as juvenile or social-media-coded, but don’t be fooled by the pretty lilac color. Ultimately, this is a well-balanced frozen cocktail, with a healthy squirt of tart lemon juice to counteract the floral sweetness of the vibrant violet liqueur.
Violet Vodka Slushy

3 weeks ago | epicurious.com | Shilpa Uskokovic

ArrowJump To RecipeSave RecipeSavePrintHere’s the thing—you might never use crème de violette for anything other than this drink. But, boy, is it still worth schlepping to the store for this alone. It’s a fun, irreverent drink, easy to dismiss as juvenile or social-media-coded, but don’t be fooled by the pretty lilac color. Ultimately, this is a well-balanced frozen cocktail, with a healthy squirt of tart lemon juice to counteract the floral sweetness of the vibrant violet liqueur.
Red Pepper-Anchovy Toasts

3 weeks ago | bonappetit.com | Shilpa Uskokovic

Boquerones, or white anchovies, are marinated in an assertive vinegary brine. They come in a variety of containers but can usually be found in the refrigerated seafood section of many supermarkets. They have a fresher, brighter, and milder taste than the more common salt-cured, oil-packed brown anchovies.
Scallops With Creamy Spinach Sauce

3 weeks ago | bonappetit.com | Shilpa Uskokovic

Scallops will always be a special-occasion splurge, and the silky spinach purée they’re paired with here feels befittingly luxurious and old-fashioned, like something you might find in a restaurant with white tablecloths and leather-bound wine lists. For the brightest green color, cook the spinach only until it thaws (it should still be quite deeply green), and add the lemon juice right before serving so the acidity doesn’t dull the sauce.
Cashew Chicken and Asparagus Stir-Fry

1 month 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.
Fluffy Omelet Curry

1 month 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.
These Protein-Packed Cutlets Were a Birthday Request

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.