Priya Krishna

Priya Krishna is an Indian-American chef, cookbook author and food writer. Her pieces can be seen regularly in The New York Times, The New Yorker and Bon Appetit. She is passionate about Indian food and her cookbook, Indian-ish: Recipes and Antics from a Modern American Family was named one of the best cookbooks by The New York Times, New York Magazine, Eater, Food & Wine and Bon Appetit.

Skillet Sweet Potatoes with Coconut, Garlic and Chile

Roti Noodle Stir-Fry

White Bean-Stuffed Poblanos

Wild Rice with Rosemary and Garlicky Mushrooms

Sheet Pan Panzanella with Feta and Peppers

Whole Roasted Cauliflower with Green Pea Chutney

Spinach and Feta Cooked Like Saag Paneer

Pasta with Vegan Arugula Avocado Sauce

Pulao

Kachumber Tilapia

Pav Bhaji on Potato Rolls

Mushroom-Stuffed Mushrooms

Mustard Seed and Curry Leaf Carrot Salad

Sukha Aloo (Spiced Sauteed Potatoes)

Steamed Clams with Smoky Harissa-Cumin Tomato Sauce

Dosa Potatoes with Lime and Ketchup

Brussels Sprouts Cooked Like Aloo Gobi

Roti Pizza with Chutney-Cheddar Topping

Roasted Carrot Soup with Za’atar-Rubbed Roti

Avial

South Indian–Inspired Coconut Rice Noodles with Tofu and Vegetables

Tomato Rice with Crispy Cheddar

Masala Tomato Soup with Bombay Grilled Cheese Sandwiches

Black Pepper and Chile Baked Goat Cheese

Shortcut Chhole (Chickpea and Tomato Stew)

Almond Butter Green Bean Sabzi

Mango Shrikhand with Pistachio Crumble

Chile-Crisp Fish Packets

South Indian-ish Butternut Squash

Tofu Green Bean Breakfast Scramble