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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

Peach-Blueberry Crumb Pie

The best fruit pie, complete with a brown sugar streusel topping.

Recipes & Menus

Fritto Misto

Shrimp, fennel, and mushrooms make for an impeccable version of this light and crispy Italian starter.

Recipes & Menus

Tomato Aguachile

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.

Recipes & Menus

Steak With Cherry Tomato Chutney

A steak dinner that’s more about the sauce than the meat.

Recipes & Menus

Spicy Eggplant Frittata

Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.

Recipes & Menus

Matcha-Berry Frozen Yogurt

Froyo for one, made in a blender and topped with a crackly magic shell.

Recipes & Menus

Grilled Purple Sweet Potato Salad

Charred purple potato salad with mayo, lemon, and soy is smoky, creamy, and designed to be the star of any summer picnic or barbecue.

Recipes & Menus

Corn Furikake Fried Rice

The first thing you should make with sweet summer corn.

Recipes & Menus

5-Minute Chocolate Mug Cake

Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.

Recipes & Menus

Hummingbird Cake

Our spin on the beloved classic, featuring pineapple jam and cream cheese frosting.

Recipes & Menus

Frozen Espresso Martini With Spiked Whipped Cream

This frozen cocktail uses instant espresso for a strong flavor and unbeatable convenience.

Recipes & Menus

Spicy Mango Margarita

Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.

Recipes & Menus

The Iciest Strawberry Daiquiri

Using frozen strawberries means no need for ice cubes. White rum adds just enough booze and fresh lime juice, bright acidity.

Recipes & Menus

Dill Pickle Potato Salad

With homemade quick pickles, this will be your new signature side dish.

Recipes & Menus

Easy Ham and Cheese Quiche

Elegant and simple to prep ahead, this classic brunch dish gets its savory backbone from sautéed leeks.

Recipes & Menus

Coffee Cake Scones

Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.

Recipes & Menus

Red Pepper–Anchovy Toasts

This stunner of an appetizer comes together with boquerones and a few pantry staples.

Recipes & Menus

Violet Vodka Slushy

Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.

Recipes & Menus

Surprisingly Satisfying Cauliflower Chowder

Dive into this creamy cauliflower and potato chowder for a comforting vegetarian meal.

Recipes & Menus

Scallops With Creamy Spinach Sauce

Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.