Dawn Perry
Digital Food Editor, Emeritus
Dawn Perry is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand and a former digital food editor at Bon Appétit. Before joining Condé Nast, she developed recipes in the kitchens of Martha Stewart’s Everyday Food, and Real Simple. She got her culinary start at Le Cordon Bleu in San Francisco and has since worked in professional kitchens and private homes on both coasts. After BA, she returned to Real Simple as food director and made stints editing for Delish and Marley Spoon before co-founding her own direct-to-consumer line of baked goods, Superkind Cookies. She once made a burger for President Barack Obama.
Recipes
3-Ingredient Frozen Mud Pie
A hot knife is the easiest way to cut dense or frozen treats: Dip a sharp blade in hot water (or run under a hot faucet) and wipe dry before cutting. Repeat before slicing each piece for extra tidy edges.
Recipes
3-Ingredient Blueberry Champagne Granita
Save your fresh berries for eating out of hand: Frozen blueberries have a more intense color and concentrated flavor then fresh ones, so your granita will be deep violet and sweet.
Recipes
3-Ingredient Pesto Fried Chicken
We like breadcrumbs here for an old-school cutlet feel, but panko would work just fine in their place.
Recipes
3-Ingredient Gingersnap Icebox Cake
Use whatever jam, marmalade, or fruit preserves you like in this crowd-pleaser.
Recipes
3-Ingredient Creamy Pumpkin Pasta
The key to balancing the richness of the cream and the sweetness of the pumpkin in this simple sauce is salty, starchy pasta water. Remember, it should taste "salty like the sea."
Recipes
3-Ingredient Cinnamon-Sugar Twists
These buttery, flaky twists have a crispy, warmly spiced glaze.
Recipes
3-Ingredient Peppermint Rocky Road Candies
To crush candies easily, minus any peppermint shrapnel, place them in a resealable plastic bag and crush with a rolling pin, meat mallet, or the back of a large spoon.
Recipes
Pork Chops with Mustard-Plum Relish
Other stone fruit, such as peaches, nectarines, or apricots, would also be compatible in this sweet-sour-spicy relish.
Recipes
Microwave Egg Sandwich with Cheddar and Avocado
There's no excuse to skip breakfast when you can have this egg sandwich ready in less than 5 minutes.
Recipes
Egg Curry with Tomatoes and Cilantro
While this easy curry is super satisfying served over rice or with naan, we wrapped it in some leftover crepes for a convincing dosa-like experience.
Recipes
Grilled Cauliflower Steaks and Scallions
Slicing the cauliflower into steaks from the middle helps the head stay intact as you cut.
Recipes
Grilled Tofu with Chimichurri
No offense to all the vegetarians, but the chimichurri is also pretty fantastic on your favorite steak.
Recipes
Grilled Eggplant and Lemons With Garlic Labneh
Use whatever type of eggplant looks most appealing at the market; they should be firm to the touch, with glossy skin. Small globe eggplants are easy to find, but this is also a terrific time to use long Asian types, small round white ones, or any of the cool-looking striped varieties.
Cooking
Is White Rice and Kimchi a Healthy Snack?
We know that kimchi is good for you, but what about if you serve white rice with it?
Cooking
4 Cream Cheese Sandwich Ideas (Crusts Optional)
We love a classic cream cheese sandwich. Here are 4 riffs to make happen.
Recipes
Zucchini and Rice Pancakes
Somewhere between a frittata, a fritter, and fried rice, these little pancakes are packed with protein and delicious with almost any cooked grain or leftover greens in the filling.
