Priya Krishna

In my family, there’s no better accompaniment to matar paneer and puri than jammy cranberries.

Gajar ka halwa is a simple Indian dessert of grated carrots stewed down into a pudding with sugar, cardamom, and milk. I swear it’s better than carrot cake.

Missy Robbin's new pasta spot is the hardest reservation in town, but you can make the stunning roasted tomatoes at home.

It's all thanks to A Very Serious Cookbook, out now from the chefs at Contra and Wildair in NYC.

I know that’s a strong statement, and I stand by it.

The doughnuts reminded them of sugar-coated Indian sweets. But also they really love doughnuts.

Cecilia Chiang took a whirlwind trip to New York for her 99th birthday and we got to tag along for dinner.

Ops makes killer wood-fired pies in Brooklyn, but we're flocking there for the ever-changing big salad.

Pizzerias are going back to the traditional pizza making methods to make airy, more easily digestible pies.

The near-crazy lengths restaurants go to protect their expensive ceramic dishes. Don’t drop them!

The widely prolific cookbook author was famous among Indian cooks, but her name has disappeared from culinary conversation.

It's the sustainable, home-cook-friendly seafood we’re seeing everywhere right now.

I’d choose it over naan any day of the week.

And it’s the same in nearly every Indian house I know.

My dad calls it “Indian Gatorade” for a reason.

I’ve eaten at Mi Cocina my entire life, but I didn’t know anything about its past.

There's pét-nat on the drinks menu and a grain mill in the basement.

It adds a blast of umami and who would not want that??

All you need is yogurt, veg, some spices, and definitely not cauliflower.

All in one handy chart.