Shilpa Uskokovic, Bon Appetit Journalist Profile

Articles

Hummingbird Cake

3 weeks ago | bonappetit.com | 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. For those yet to experience the joy of hummingbird cake, imagine the flavor as something between pineapple upside-down cake and banana bread, rounded out by the spices of carrot cake.
Strawberry Daiquiri Recipe | Epicurious

1 month ago | epicurious.com | Shilpa Uskokovic

ArrowJump To RecipeSave RecipeSavePrintA frozen strawberry daiquiri is everything a summer cocktail should be—bright, cold, and boozy. Consider ours to be a deluxe version. An entire bag of frozen strawberries keeps the blended drink frosty and so fruity, it might as well be a spiked smoothie. This frozen drink utilizes the basic tenets of a classic daiquiri—a shaken drink of lime, rum, and sugar that dates back to 20th-century Cuba—just with the addition of frozen fruit.
Frozen Espresso Martini With Spiked Whipped Cream

1 month ago | bonappetit.com | Shilpa Uskokovic

Espresso martini? So 2021. But a frozen espresso martini? Now that’s a sign of the times (as evidenced by your social media feed). A frozen espresso martini is like a Frappuccino for adults. By taking the cult classic and blending it with ice, the drink becomes borderline dangerous in its drinkability. It’s cold, it’s strong, it tastes like coffee and dessert at the same time. Making this coffee cocktail is simple. Choose a basic vodka, nothing too fancy.
Strawberry Daiquiri Recipe | Bon Appétit

1 month ago | bonappetit.com | Shilpa Uskokovic

A frozen strawberry daiquiri is everything a summer cocktail should be—bright, cold, and boozy. Consider ours to be a deluxe version. An entire bag of frozen strawberries keeps the blended drink frosty and so fruity, it might as well be a spiked smoothie. This frozen drink utilizes the basic tenets of a classic daiquiri—a shaken drink of lime, rum, and sugar that dates back to 20th-century Cuba—just with the addition of frozen fruit.
Mango Margarita Recipe | Bon Appétit

1 month ago | bonappetit.com | Shilpa Uskokovic

There is a time for a classic margarita, and there is a time for this silky, fruity frozen mango margarita recipe. With just a few ingredients, this is the summer cocktail you’ll want to drink whenever warm weather is around. It starts with Tajín, a Mexican spice mix consisting of just three ingredients—chili peppers, lime, and sea salt. In lieu of the salt rim that accompanies the typical marg, we coated the rims of the glasses for this mango version in Tajín for added color and flavor.
Dill Pickle Potato Salad

1 month ago | bonappetit.com | Shilpa Uskokovic

Buckle up, we’re making pickles ourselves. This process doesn't have to take days. In fact, you only need a matter of minutes to yield the crunchiest, freshest, tangiest pickles in all the land. Just thinly slice cucumbers, then quickly soak them in a mustard-vinegar brine. That’s it. Toss these with boiled potatoes and lots of dill—and you have the potato salad of the summer. It's great with grilled anything (especially chicken or pork).
Easy Quiche Recipe | Epicurious

1 month 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

1 month 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

2 months 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

2 months 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.