Shilpa Uskokovic is a Senior Test Kitchen Editor at Bon Appétit. With a background in Michelin-starred restaurants and a passion for transforming culinary experiences into accessible recipes, she covers a wide range of topics in food and beverages, including consumer packaged goods. Shilpa's work has been featured in Epicurious, Vanity Fair, GQ Magazine, and several other prominent publications.
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Shilpa focuses on providing How-To guides and promotional deals, primarily in the "House & Home" category with a significant focus on cooking and recipes. Her content heavily features a variety of recipes, indicating that she would likely be interested in pitches related to unique or trending recipes, cooking techniques, kitchen tools, and ingredients.
Given her emphasis on promotional deals and gift guides, she might also be open to collaborations with brands or featuring products related to food preparation and home decor.
As Shilpa's geographic focus is not specified but seems global due to the nature of recipe sharing which transcends geographical boundaries.
This information evolves through artificial intelligence and human feedback. Improve this profile .
Salami, provolone, olives, pickled peppers—need we say more?
Canned green curry paste is already so flavorful, it takes only a few extra ingredients to turn it into a tasty glaze for a thick piece of salmon.
In this vegetarian stir-fry, crumbling tofu dramatically increases its surface area, all the better for absorbing heady spices.
This spicy ranch chicken recipe uses a homemade yogurt-based dressing as both tangy marinade and creamy finishing sauce for juicy grilled chicken breasts.
In this pared-back version of Vietnamese-style lemongrass chicken, a blender nuoc cham does double duty as both a flavorful marinade and a final dressing.
A reader favorite for almost 50 years, zhuzhed up for today’s cooks.
When Olivia and Alaina, my colleagues from the Commerce team, tasted this salad, they immediately declared it “the salad for people who love a salad.” And honestly, yes.
Welcome to Bon Appétit 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.
Assembled right in the skillet, no bowls needed.
Rotisserie chicken makes quick work of these no-cook rolls with a spicy peanut sauce.
