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 ...
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 ...
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 ...
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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