Priya Krishna is an Indian-American food writer, a regular contributor to several publications including The New York Times, Bon Appétit, and The New Yorker, and is the author of the cookbook, Indian-ish.
Dave, Chris Ying, and food writer Priya Krishna debate the best way to prepare a classic American sandwich: the BLT. They each present a recipe and, after individually cooking all three, give their honest critique.
You’ve watched countless hours of the Bon Appétit Test Kitchen on YouTube. Now catch them IRL. Join Adam Rapoport in conversation with Andy Baraghani, Brad Leone, Carla Lalli Music, Chris Morocco, Christina Chaey, Claire Saffitz, Gaby Melian, Molly Baz, Priya Krishna, and Sohla El-Waylly to hear firsthand what it’s really like to work inside the BA Test Kitchen, share behind-the-scenes stories, and the lessons they’ve learned along the way. The conversation was recorded on February 27, 2020 in front of a live audience at New York's 92nd Street Y.
Is there such a thing as too much Priya Krishna? We certainly don’t think so! The journalist, Cherry Bombe contributor, and author of the hit cookbook, Indian-ish: Recipes and Antics from a Modern American Family, visits Cherry Bombe HQ to catch up with host Kerry Diamond. They discuss favorite recipes, Bon Appétit YouTube videos, and how Priya’s life has changed since her book was published this past spring. In the second half, we’ll hear Priya’s talk from our Jubilee 2019 Conference with an introduction by Brooke Caison of Ovenly.
Stay tuned to hear who writer Lauren Elyse Garcia thinks is the bombe!
Thank you to Le Cordon Bleu Culinary Schools and Traeger Wood Fired Grills for supporting our show. Don’t forget to support The Hunger Doesn’t Take a Break initiative from the Food Bank for New York City. Visit foodbanknyc.org for more.
This week, we're excited to welcome Priya Krishna to SALT + SPINE, the podcast on stories behind cookbooks.Priya is the author of Indian-ish: Recipes and Antics from a Modern American Family with Ritu Krishna and a contributor to the New York Times, Bon Appetit, and The New Yorker.Bonus Salt + Spine Features:Recipe: Whole Roasted Cauliflower with Green Pea ChutneyRecipe: Roti PizzaGet the Cookbook: AmazonRead More:Why I'm Writing a Cookbook About My Mom, an Indian Food Genius [Saveur]A Modern American Cookbook: Q&A with Priya Krishna [Roads & Kingdoms]How My Mother's Travels Shaped My World View [Conde Nast Traveler]A Mother-Daughter Duo Teaches Indian Cooking for Amateurs [Food & Wine]
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