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

Smashed Chickpeas with Pita

This easy salad has all the flavors of a falafel without the deep-frying. Add a little feta if your kid prefers.

June 16, 2015

recipes

Pepperoni Panzanella

Panzanella salads are a great way to use up the last of that loaf of crusty bread. Change it up as summer progresses by tossing in other vegetables or herbs. Just don’t skip the tomato: It helps soften the bread.

June 16, 2015

recipes

Tofu Summer Rolls

Imminently adaptable and riffable: Use any leftover protein or shred a rotisserie chicken in place of the tofu, and use whatever crunchy vegetables you’ve got in the produce drawer.

June 16, 2015

recipes

Broccoli Pesto Pasta

This pesto pasta recipe gets heft (and a side of veggies) from the addition of broccoli to the purée. They won’t know it’s there unless you tell them...wink wink.

June 16, 2015

recipes

Bacon and Egg Tortellini

Are filled pastas still good at room temperature? This tortellini recipe proves that they are; if you don’t have tortellini or ravioli on hand, use any short, ridged pasta, such as fusilli or penne rigate.

June 16, 2015

recipes

Sweet Potato and Black Bean Burritos

Some kids like it hot. If so, add a small handful of pickled jalapeños or a few dashes of their favorite hot sauce to the mix.

June 16, 2015

cooking

So Is Avocado Toast Actually Good for You?

Should we worship avocado toast as much as we do?

June 16, 2015

recipes

BA's Best Soft Scrambled Eggs

Medium-low heat is the key to the fluffy, creamy, melty texture of these scrambled eggs. We like to serve them when they’re still runny, but keep them on the stove for another 15 seconds if you prefer them completely set. This is part of BA's Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.

June 11, 2015

techniques