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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

Creamy Gochujang Gnocchi

Shelf-stable gnocchi replace chewy rice cakes in this fun take on tteokbokki.

Recipes & Menus

Ginger Snap

A low-alcohol cocktail made for the modern era, the Ginger Snap will be your go-to easy sipper all summer.

Recipes & Menus

Sherry Colada

If you’ve only been making coladas with rum, you’re missing out. Swap out the liquor for lighter, more delicate sherry for a new take on the classic cocktail.

Recipes & Menus

Mezcal Sour

Easy to remember and simple to make, this tart, smoky mezcal sour is a timeless drink.

Recipes & Menus

Chocolate Chipless Cookies

Who doesn’t want chocolate chips in their cookies? A lot of us, apparently.

Recipes & Menus

Green Curry Chicken Pot Pie

A little spicy, a lot comforting.

Recipes & Menus

Gochujang-Butter-Braised Tofu

This deeply savory main is so easy and lightning fast, it gets dinner on the table in less than the time it takes to make rice.

Recipes & Menus

Spicy Miso Tuna Noodle Casserole

With a miso-boosted cheese sauce and no shortage of potato chips.

Recipes & Menus

Double-Layer Gluten-Free Chocolate Fudge Cake

Our best gluten-free chocolate cake recipe combines oat and rice flours for a tender fudgy all-occasion dessert. The pudding-like frosting is just a bonus.

Recipes & Menus

Gluten-Free Chocolate Chip Oat Cookies

Jammed with mix-ins, including dried sour cherries, these flourless oatmeal cookies are wholesome and chunky with a warm, rounded hint of cinnamon.

Recipes & Menus

Walnut-Buckwheat Toffee Cakes

Tiny but mighty, these individual buckwheat cakes are rich and dense and bring big sticky toffee pudding energy.

Recipes & Menus

Gluten-Free Focaccia With Rosemary and Onion

Psyllium husk is the game-changing ingredient that transforms this easy focaccia recipe from “good for gluten-free” to “absolutely amazing.”

Recipes & Menus

Sheet-Pan Chicken and Potatoes With Lots of Lemon

With garlic, feta, and any herbs you’ve got, this dinner is like a ray of sunshine.

Recipes & Menus

Red Velvet Sheet Cake With Cream Cheese Frosting

This single-layer take on the classic will turn any gathering into a party.

Recipes & Menus

French Onion Tart

With a generous layer of caramelized onions and plenty of sharp Gruyère cheese, this party-ready tart packs the rich depth of French onion soup into every bite.

Recipes & Menus

Double Pepper Diavolo With Shrimp

Jarred roasted red peppers take the place of traditional canned tomato for a smokier, sweeter riff on fra diavolo—a red sauce stalwart.

Recipes & Menus

Tomato-Roasted Onions With So Much Paprika

Seared, then gently roasted with paprika and tomato paste until spoonably tender, onions prove they can hold their own as the main event.

Recipes & Menus

Creamy Coconut Curry Meatballs

This aromatic curry starts with a base of puréed onions—a simple way to harness punchy allium flavor with none of the chopping and tears.

Recipes & Menus

Frizzled-Onion Cabbage Salad

Crunchy fried onions transform a simple cabbage salad into a sensorial delight: hot and cold, crisp and soft, sweet and spicy.

Recipes & Menus

Butteriest Black Pepper Fish

Barely cracked peppercorns toasted in generous amounts of brown butter make one of the easiest, tastiest finishers for simply seared fish.