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Rachel Gurjar head shot - Bon Appétit

Rachel Gurjar

Associate Food Editor

Rachel is from Mumbai, India where she grew up eating a lot of diverse regional food from chaat to chili chicken. A graduate of the Culinary Institute of America, she moved across the world for school and then worked in restaurants like ABC Kitchen and Public Soho. She continued cooking in catering kitchens and as a private chef in New York for a while, then made the switch and became a test kitchen manager, food photographer, and stylist further exploring her creativity with food. She is currently an associate food editor at BA where she writes and develops recipes that are influenced from her culture and beyond like (marinated mushrooms, scallion-thecha, lamb keema tacos). In her free time you will find her eating street food, learning and teaching Bollywood dances to her coworkers—just ask Christina Chaey!

Crispy Noodles With Coconut Shrimp

Smothered in a red curry and coconut milk sauce, these noodles are crispy-meets-soggy at its best.

Gingery Chicken Ramen

This brothy bowl is just what the doctor ordered, with lots of fresh ginger and kicky jalapeños.

Mai Tai

Evoke the tropics with one sip of this classic cocktail.

This Microwave Masala Omelet Got Me Through Culinary School

It's ready in minutes, with hardly any dishes.

Salty-and-Sour Lettuce

Change up your lettuce game and give your leaves a quick blanch to preserve their crunch and color and mild sweetness.

Bhang Is a Joyful, Intoxicating Way to Celebrate Holi

This cannabis drink is fragrant, sweet, and refreshing.

Cardamom-Rose Bhang

This sweet, refreshing, cannabis drink is a staple of Holi. Our version is creamy, floral, and ideal for any spring celebration.

Avgolemono Seafood Stew

Inspired by Greek avgolemono, this versatile stew is a seafood party with a lemony punch in a creamy broth enriched with eggs.

Pork Vindaloo

In this fiery Indian classic, chunks of pork shoulder and succulent pork belly are cooked until tender in a tangy, spicy chile-vinegar sauce.

Piri-Piri Chicken Stew With Kale

A fiery, flavor-packed piri-piri sauce grounds this quick-cooking chicken and kale stew. Serve with fried toasts to mop up all the juices.

Stewy Miso Eggplant and Potatoes

This cozy, vegetarian, super umami dish proves that stews don’t always need to be simmered for hours on end to be complex, rich, and satisfying.

Black Pepper Beef Stew

This succulent beef and black pepper stew is a set-it-and-forget-it meal finished with bright, fresh peas.

Udon With Stir-Fried Peppers and Onions

Thick, chewy udon noodles—either fresh or frozen—make a delightfully quick-cooking base for tender vegetables and a sambal-spiked sauce.

Creamy-Dreamy Strawberry-Banana Smoothie

Everything you want in an easy strawberry smoothie, it’s perfectly creamy from milk, Greek yogurt, and bananas, and just sweet enough from a dollop of honey.

Sweet-and-Sour Shrimp Ball Soup

Gently poached in an aromatic broth, these plump and juicy shrimp balls come together in a snap in the food processor for an easy weeknight meal.

Turmeric Cashew Chicken

A blender does all the work to create a luscious, fragrant sauce that gets its creaminess from soaked cashews—not dairy—in no time.

Easy Pigs in a Blanket

Be prepared to watch these fly off the plate. There’s a reason they’re a cocktail party staple.

Chile-Vinegar-Marinated Cornish Game Hens

Skip the turkey and slather Cornish game hens with a fiery, tangy chile marinade inspired by Goan recheado masala.

Spiced Salmon With Potatoes and Corn

All the flavors of a seafood boil—Old Bay, garlicky butter, tender potatoes and corn—with the ease of a sheet-pan dinner.

Shrimp Pasta With Preserved Lemon

Need an excuse to use up some preserved lemons? Let this simple lemony, buttery, and shrimpy pasta prove once again just how delicious and versatile they can be.