Nik Sharma
Author
Nik Sharma is a former molecular biologist turned chef, cookbook author, and food photographer. He is a two-time James Beard finalist and IACP winner, among numerous other accolades. Nik's newsletter, The Flavor Files, centers around the science of flavor and cooking, and his new cookbook on the science of vegetables, Veg-Table, comes out in October 2023.
Royal Cauliflower Roast With Almond Cream
This elegant whole roasted cauliflower, based on the creamy dishes of the Moghul empire, commands attention on a swanky dinner table.
Lentil Lasagna
This lasagna skips the red sauce in favor of a spiced tomato-lentil mixture, generously layered with mozzarella and Parmesan between sheets of noodles.
Collards Patra
In India, this dish is typically made with the large, elephant ear-like leaves of the taro plant, but you can use collard leaves instead.
Why an Ice Bath Is the Key to Fresher, Greener Vegetables
A look at the science behind this pesky little recipe step.
To Give Your Cakes Some Lift, Add a Little Pop
Adding sodas like 7Up and cola to cakes is about more than just the novelty. Here’s a look at the science behind how these bubbly ingredients can make better cakes.
Air-Fryer Brussels Sprouts Salad With Spiced Maple Vinaigrette
It might be worth getting an air-fryer just to make air-fryer brussels sprouts.
Air Fryer Salmon With Sweet Tamarind Glaze
These air fryer salmon fillets are glazed with a sweet and tangy tamarind sauce and topped with crispy fried shallots.
Nik Sharma’s Formula for a Better Chocolate Bread Pudding
Miso and coffee punch up the flavor in this superlative chocolate bread pudding.
Chocolate Miso Bread Pudding
In this rich and custardy bread pudding, the chocolate’s flavor is enhanced by the addition of coffee and savory-salty miso. Serve the pudding as a holiday dessert, or as a midday snack.
Ginger and Tamarind Refresher
While it is not uncommon to find ginger blended into limeades, lemonades, and fresh sugarcane juice in India, it also pairs nicely with tamarind. Serve cold and give it a good stir before drinking.
This recipe is made with tamarind pulp, which contains large seeds that you will need to remove. Avoid the temptation to use concentrates. They’re more convenient because they don’t have seeds, but they don’t taste nearly as fresh.
Sumac and Saffron Refresher
Unlike a strongly acidic lemonade or limeade, this sumac syrup is tart but mild. The saffron and cardamom are pounded to release their color and flavors into the hot syrup.