MOST RECENT ARTICLES BY:

Priya Krishna

  1. cooking
    Rice Cakes Fundido Are the Korean-Swiss-Mexican Mash-up You Need Right NowAt Brooklyn’s Haenyeo, chef Jenny Kwak has created a new type of multicultural food.
  2. politics
    How Restaurants Help, and Empower, Their Employees to Vote“If I want people to vote, I have to enable them to vote.”
  3. sweet
    Why an Ancient Frozen Japanese Specialty Is America’s Hottest DessertKakigori has quickly become the dessert of choice at some of the country’s most high-profile restaurants.
  4. cooking
    Where to Find a Mind-blowing Bone Marrow–and–Burrata RotiAt Alta Calidad, chef Akhtar Nawab combines Indian, Mexican, and European influence into one spectacular roti.
  5. new york beginnings
    How Street Meat Conquered New YorkChicken, rice, white sauce, and turf wars: The early ’90s origins of the sidewalk feast that defines the city.
  6. fusion
    How Chefs Are Making the Flavors of India Shine in the American South“This deep sense of hospitality really rings true in both cultures.”
  7. How Chefs Are Celebrating Culinary Connections Between Italy and East AsiaAround the country, a new kind of fusion cuisine has emerged that combines the flavors of Italy, China, and Japan.
  8. the grub street gift guide
    18 Gifts That America’s Best Chefs Want for the HolidaysThere is no harder food lover to shop for than an accomplished chef — so who better to give advice on amazing gifts?
  9. the grub street gift guide
    21 Acclaimed Chefs on the Holiday Gifts They Plan to Give This YearHandmade pottery, an affordable immersion circulator, handsome aprons, and more.