Priya Krishna

This sick-day remedy has no advertising—and legions of fans.

At retro-opulent NYC restaurant The Grill, Ashley Rath is redefining Mad Men-era food and the kitchen culture that went with it.

Chai simply means "tea"—you can make it what you want, with whatever you've got.

The whole state may be freezing, but the local food scene is heating up.

Here's how they make the amba at Golda, Brooklyn's newest all-day cafe.

Eat a spoonful of aloo bhujia, and you will want to upturn the whole bag into your mouth.

Her kitchen turns out one standout dish after another, which is why it was selected as one of our 50 best new restaurants in America this year.

A gazpacho skeptic is convinced.

Healthy cruising: It's not an oxymoron.

Here's how to cut crudités like the stuff you're seeing everywhere.

You have to see these pastries.

No one told writer Priya Krishna that she was missing the meat.

In a neighborhood known for Jewish delis, Orchard Grocer does the standards with a (vegan) wink.

The magic happens with the filling seeps into the crispy crevices.

How Abdulsalam Abujebel went from village doctor in Ethiopia to Harlem juice-bar entrepreneur.

An exclusive look at what Jean-Georges Vongerichten's serving at his new vegetarian cafe.

Patel Brothers has every Indian ingredient, snack, and condiment you could ever want.

Sabzi is a staple in every Indian cuisine, but it's never looked quite like this.

One of Epcot's popular activities is an unofficial pub crawl through all the countries.