When chef, Momofuku restaurateur and irreverent media personality David Chang approached food journalist Priya Krishna with the idea to create a cookbook with a major twist—the book would have no ...
Priya Krishna never felt represented in the cookbooks she thumbed through as a kid. They all seemed to cater to a white, Western audience, and the mini pizza and fruit soup recipes inside didn’t ...
When Ritu Krishna first arrived in the U.S., ingredients for her Indian recipes were hard to come by. Over time, Ritu's cooking started to evolve. The biggest influence was watching cooking programs ...
“I don’t know when life will slow down like this again,” food reporter Priya Krishna wrote in her quarantine journal back in April 2020. At the time, Krishna was living at home with her parents in ...
HOUSTON, April 5, 2022 — As part of its signature Bank of America Women’s Leadership Series, Asia Society Texas welcomed New York Times food writer and cookbook author Priya Krishna in conversation ...
The title describes her mother, Ritu’s, cooking — “60 percent traditional Indian, 40 percent Indian-plus-something-else” — and is “the perfect encapsulation of my life and my relationship to my family ...
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Several years ago, I went on a somewhat fanatical quest to find a satisfying version of what I called a “metacookbook”—a book that doesn’t just list out recipe instructions, but also explains the ...
We’d love to hear from people who deliver or have previously delivered food in the United States. We are namely interested in ...
When chef, Momofuku restaurateur and irreverent media personality David Chang approached food journalist Priya Krishna with the idea to create a cookbook with a major twist—the book would have no ...
When Ritu Krishna first arrived in the U.S., ingredients for her Indian recipes were hard to come by. Over time, Ritu's cooking started to evolve. The biggest influence was watching cooking programs ...
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