Priya Krishna
What Is Asafoetida, the Spice That Makes My Indian Food Taste, Well, Indian?
A pinch of funky hing makes every other spice come through.
So, What’s the Deal With Ghost Kitchens?
These takeout- and delivery-only restaurants are suddenly everywhere, which is good news for some struggling food businesses and ominous to others.
A Month After the Storm, Texas Aid Volunteers Reflect on What “Paying It Forward” Really Means
During the Texas blackouts, some food recipients decided to pay it forward—and they’re not done yet.
This Website Lets Me Create the Perfect Bar Ambiance at Home
Some people listen to waves crashing on beaches to unwind. I prefer a mix of “bartender working” and “people talking.”
Different Blocks, Different Outdoor Dining Scenes, One Deep Economic Divide
In one affluent neighborhood, well-designed—and insulated—setups are drawing customers and keeping restaurants afloat. A few blocks away, it's a different story.
This Dish Tells the Story of How COVID-19 Broke the Food System
When a restaurant suffers, so does every supplier that relies on them.
I Never Thought to Make My Own Kaju Katli Until I Was Stuck at Home
You probably already have the essential ingredients for this South Asian confection.
Some Out-of-Work Restaurant Workers Have Found a New Calling: Getting Out the Vote
With time on their hands and the future of their industry on the line, hospitality vets are putting their people skills to work this election.
Kaju Katli
This five-ingredient sweet is Priya Krishna’s all-time favorite, and it’s as good for a Wednesday-afternoon snack (keep some in your freezer!) as it is for a Diwali celebration.
Restaurant Workers Need More Than Health Care. They Need Mental Health Support.
Jezabel Careaga, the owner of Jezabel’s Café in Philadelphia, explains why it’s hard for restaurants to offer it, what she’s doing to fill in the gap, and what advocacy looks like now.
How to Make Your Own Ghee And 3 Ways to Use It
Anything you can do with butter, you can probably do better with ghee.
Aloo Paratha
If making bread has long intimidated you, start here. Parathas come in many shapes, textures, and flavors across Asia—they are perfect for dipping into dals and stews or eating alongside assorted condiments. This take, which Priya Krishna learned from her aunt Rachna, is really simple: a basic wheat-based dough stuffed with silky spiced potatoes.
Can Social Media Be a Force For Good in the Food World?
Priya Krishna and Jenny Dorsey discuss how it can be an educational tool for chefs, cookbook authors, and food media at large.
How to Give Your Bruised Fruit the Second Chance It Deserves
It’s destined for greater things than the garbage.
Happy Hour Is Better With…Your Parents?
At a time when anxiety felt inescapable, the cocktails and cheese boards my mom and dad made were my constant.
Bhindi Ki Sabzi
In my family, this smoky, crispy, North Indian–style okra is an iconic, clamored-after dish. The key is to cook the okra for a long time, with a lot of whole spices. It’s a foolproof and quick way to get the most flavor out of the summer vegetable, while avoiding any slimy texture.
When Did Recipe Writing Get So...Whitewashed?
Cookbook authors Priya Krishna and Yewande Komolafe discuss.