![](https://cdn.statically.io/img/static01.nyt.com/images/2024/06/17/dining/best-nyc-sandwiches-1718655249307/best-nyc-sandwiches-1718655249307-thumbWide.jpg?quality=75&auto=webp&disable=upscale)
57 Sandwiches That Define New York City
A portrait of the five boroughs between two slices of bread.
I focus on the intersection of food and broader cultural issues, like why the supermarket “ethnic aisle” still exists or how TikTok is reshaping the American cookbook. In my articles and recipes, I seek to expand the possibilities of whose stories get to be told and from where. (I’ve reported from Bountiful, Utah; Atoka, Okla.; and Rutland, Vt.) “On the Job,” the video series I host, covers the vital and often unseen workers — cafeteria workers, bodega owners and others — whom the food industry depends on.
I got my start working at the food magazine Lucky Peach, and was a contributing writer and video host at Bon Appétit. I’m the author of best-selling cookbooks, including “Indian-ish” and “Priya’s Kitchen Adventures: A Cookbook for Kids.” I have been nominated for awards by the James Beard Foundation and the International Association of Culinary Professionals, and was named to the Forbes 30 Under 30 list in 2021. I grew up in Dallas and have lived in Manila, Philippines, London, and Toulouse, France, with a brief stint in Cuernavaca, Mexico. I worked as a prep cook in a restaurant in college, and I wrote my thesis on how France has long leveraged its cuisine as a form of diplomacy and power (the staff of the restaurant shut the place down for an hour to attend my presentation). I earned a bachelor’s degree from Dartmouth and I speak Spanish, French and a little Hindi.
I adhere to the standards of integrity outlined in The Times’s Ethical Journalism Handbook. I want my stories to be both fair and comprehensive. I make a particular effort to highlight sources and recipes from a variety of locations, preferences and backgrounds. I protect my sources. I do not accept gifts, money or favors from anyone who might figure into my reporting. I am thorough in my research and outreach for every story, and make every effort to understand issues from multiple perspectives.
You can reach me via direct message at @priyakrishna on Instagram and X.
Instagram: @priyakrishna
Threads: @priyakrishna
LinkedIn: Priya Krishna
Anonymous tips: nytimes.com/tips
A portrait of the five boroughs between two slices of bread.
As Asian groceries like H Mart, Patel Brothers and 99 Ranch expand, they are reshaping American eating habits, and the American grocery market.
By Priya Krishna and Tommy Kha
The Smarties plant in Union, N.J., churns out thousands of pounds of candy a day. Meet the woman who keeps everything running smoothly.
By Priya Krishna
The National Labor Relations Board says the management at Lodi unlawfully fought a union drive. If the allegations are upheld, the board could force the company to bargain.
By Priya Krishna
To connect with a parent who awes (and occasionally intimidates) everyone around her, the Times reporter Priya Krishna spends time with her in the kitchen.
By Priya Krishna
Dessert lovers from Chile to Pakistan to Fiji claim it as a national treat. How did it get there from the woods of Germany?
By Priya Krishna
There’s plenty of barbecue and Mexican — as you’d expect — but also world-class Japanese, Korean and more. Comments welcome, as always.
By Priya Krishna and Brett Anderson
It’s not just seafood and Italian in the greater Boston area. There’s great Vietnamese, omakase, Peruvian and even bagels worth seeking out. (Don’t worry, there’s also great seafood and Italian.) We’ll see you in the comments.
By Kevin Pang, Priya Krishna and Brian Gallagher
We scouted the city’s vast food scene, from stellar hot dogs and renowned Italian beefs to refined tasting menus. (And we’re here for your comments.).
By Kevin Pang, Priya Krishna and Brian Gallagher
Cheap, unfussy and adaptable, these lentils call up warming memories of home and family for many South Asians.
By Priya Krishna
They’re popping up all over the dining world: huge, elaborate arrangements of faux blossoms and plants — many of them the work of one enterprising man.
By Priya Krishna
We’re looking for shoppers to document their habits for a story that will paint a portrait of food purchasing in America today.
By Priya Krishna
Higher prices? Fewer places? As several states consider lifting wages for tipped workers, here’s how the shift is already playing out in the nation’s capital.
By Priya Krishna and Ruru Kuo
Higher prices? Fewer places? As several states consider lifting wages for tipped workers, here’s how the shift is already playing out in the nation’s capital.
By Priya Krishna
Drevon Alston runs the dish pit at the perennially packed Brooklyn restaurant Gage & Tollner. We followed him as he worked one of his busiest weekend shifts.
By Priya Krishna
We gathered 121 menus from restaurants all over the country. Together, they offer a glimpse into the tastes and values of today.
By Priya Krishna, Karen Hanley and Ruru Kuo
Hand Hospitality has become a major player by channeling the creative energy of Seoul. But don’t expect its soft-spoken owners to crow about that.
By Priya Krishna
We gathered 121 menus from restaurants all over the country. Together, they offer a glimpse into the tastes and values of today.
By Priya Krishna, Tanya Sichynsky and Umi Syam
The shape-shifting baking tools can reveal a lot about what’s on people’s minds, as one American company has learned, to its profit.
By Priya Krishna
Amy O’Rourke works the seafood counter at a busy suburban grocery store. We spent the day with her to see how she gets everything done.
By Priya Krishna and CC Allen
The Texas chain, which serves turkey dinners year-round, has come to define the holiday for its loyal customers — and not just with its food.
By Priya Krishna
The Houston suburb Sugar Land got its name from a business reliant on the forced labor of convicts. But efforts to memorialize those people have stalled.
By Priya Krishna
Scoring a table in New York can seem impossible, but it may be easier than you think. Here’s how the competition played out for one dinner, with tips from the winning players. Want to win the restaurant reservation game?
By Ruru Kuo, Priya Krishna and Umi Syam
Scoring a table in New York can seem impossible, but may be easier than you think. Here’s how the competition played out for one dinner, with tips from the winning players.
By Priya Krishna, Umi Syam and Aliza Aufrichtig
The dining scene here is having a moment, whether it’s outstanding pizza, fiery Ethiopian fried chicken or French inflected cuisine that feels like a cozy dinner party.
By Regan Stephens, Nikita Richardson, Brett Anderson, Priya Krishna and Sara Bonisteel
The bread has meant many things to many people, from South Asia to South America. Now a new generation is using it for pizza, French toast and more.
By Priya Krishna
Some couples who have a foot in two cultures are taking their ceremonies into their own hands. (See: a playlist that blends Bad Bunny and Bollywood.)
By Priya Krishna
The 50 places in the United States that we’re most excited about right now.
By Brett Anderson, Sara Bonisteel, Melissa Clark, Brian Gallagher, Priya Krishna, Ligaya Mishan, Julia Moskin, Julia O’Malley, Eleanore Park, Tejal Rao, Nikita Richardson, Kim Severson and Pete Wells
A growing number of video stars are using their online clout to break into the publishing world — and top the best-seller lists.
By Priya Krishna
A surge of students with allergies and special diets is challenging meal services and changing the shape of the campus cafeteria.
By Priya Krishna
Clever tricks and smart additions make for one killer one-pot cheeseburger macaroni with over 6,000 reviews.
By Priya Krishna
Delicious, simple recipes that revive and restore.
By Priya Krishna
Psyllium husks, a staple of South Asian medicine, are catching on in America for all kinds of uses, like easing digestion, curbing appetites and gluten-free baking.
By Priya Krishna
As fentanyl overdoses in public spaces spike, the lifesaving drug Narcan is being stocked by more and more bars and restaurants.
By Priya Krishna and Eleanore Park
They are an unavoidable part of being online. But are they making us better cooks?
By Priya Krishna and Umi Syam
The wholesome summer favorite is catching on in the U.S., but with sprinkles, drizzles and even cookies to satisfy the nation’s sweet tooth.
By Priya Krishna
Over the last decade, the rule book for barbecue has been rewritten. Here are some the most important new authors of this singular cuisine.
By Brett Anderson and Priya Krishna
Nikita Richardson and other Times food writers have dozens of recommendations for your summer bucket list.
By Nikita Richardson, Umi Syam, Martín González Gómez, Becky Hughes, Sara Bonisteel, Pete Wells, Priya Krishna, Florence Fabricant, Eric Asimov and Alexa Weibel
The city’s booming economy is attracting a flock of luxury restaurants from other cities. Is that a good thing for local cuisine?
By Priya Krishna
For the YouTube series “On the Job,” Priya Krishna spent a day with Celestino García, who works his magic at three New York shops.
By Priya Krishna and CC Allen
These added-on fees confuse diners and even employees, but more owners are relying on them to help make a tough business work.
By Priya Krishna
Corona Plaza, a rare hub created by neighborhood food vendors, teems with the aromas and colors of many cuisines. But its future is uncertain.
By Priya Krishna
South Asian cooks swear by the bite of mustard oil. But in the West, it is not as widely available.
By Priya Krishna
The fastest-growing dessert chain in the United States has sweets lovers divided. But the debate is great for business.
By Priya Krishna
“Shucked” is the first Broadway show in which the breakout star is a vegetable, served up in a cornucopia of puns.
By Priya Krishna
Our columnist reviews the day’s puzzle. Warning: contains spoilers!
By Priya Krishna
The country-music star is trying to revive her childhood home in Oklahoma with a restaurant, concert stage and lots of Reba memorabilia.
By Priya Krishna
The statement jacket designed by Rachel Antonoff and patterned with farfalle has become a social-media and street-style sensation.
By Priya Krishna
It may seem sacrilegious to stovetop loyalists, but when it comes to consistency, this household appliance is a weeknight meal’s best friend.
By Priya Krishna
A pantry’s worth of savory food scents, from burgers to croissants to latkes, are finding their way into luxury candles.
By Priya Krishna and Erica Gannett
She was committed to codifying traditional Chinese cooking techniques when most Americans thought of Chinese food as dishes like chop suey and chow mein.
By Priya Krishna
Your favorite dessert may have a not-so-secret ingredient.
By Priya Krishna
A discothèque, a shrine to Dolly Parton, an ode to Iranian films: These are just a few of the eye-popping, eccentric restaurant restrooms giving diners a different kind of thrill.
By Priya Krishna
No cooking, no cleanup, no script: A growing number of Americans are spending the holiday at sea, making new friends and traditions.
By Priya Krishna
For a decade, the online reservations industry was dominated by one player. Now the myriad choices have given way to strong opinions from diners.
By Priya Krishna
Researchers are using artificial intelligence to create recipes, complete with appetizing photos and back stories. But Thanksgiving poses a challenge.
By Priya Krishna and Cade Metz
We asked an artificial intelligence system to devise a holiday menu. Here, for the intrepid home cook, are the results.
By Priya Krishna
The furnishings store has moved into the hospitality business — but the food may not be the point.
By Priya Krishna
We visited five South Asian sweet shops across the United States as they prepare colorful treats for one of their biggest days of the year.
By Priya Krishna
Young athletes are expected to treat their veteran teammates to an exorbitant meal. Is it a form of team bonding — or hazing by another name?
By Priya Krishna
An unorthodox businessman, he took on the wine industry and its high markups, selling wine at prices many families could afford every day.
By Priya Krishna
Diners are returning from their summer vacations and heading back into restaurants.
By Priya Krishna
Americans are increasingly turning to pay-later services for groceries and other everyday essentials. And there are signs that the practice is putting some in deep debt.
By Priya Krishna
Herb-marinated swordfish, browned halloumi, silken tofu dishes and more recipes.
By Priya Krishna
A case for creating an epic spread of salmon kababs, herbed yogurt and salad-e shirazi, and more recipes for the days ahead.
By Priya Krishna
Half the world’s population has H. pylori, a type of bacteria that can mess with digestion. So why doesn’t the problem have a higher public profile?
By Priya Krishna
A sleek newcomer, the Pina Pro, is appearing on droves of outdoor tables in the city — and sometimes disappearing, as diners fall for its mellow glow.
By Priya Krishna
As diners everywhere suffer the shock of inflation, we tally up the many costs and forces driving up menu prices at a single restaurant.
By Priya Krishna and Umi Syam
Five recipes for the use-them-or-lose-them ingredients hanging out in your refrigerator.
By Priya Krishna
The food of the Zomi people of Myanmar isn’t easy to find in America, even in this city so welcoming to refugees. But this weekend it will move front and center.
By Priya Krishna