Podcasts about indianish

Host Bryan Ford is joined by cookbook author and NYT food journalist, Priya Krishna. Priya's the author of the best-selling cookbook Indian-ish, a tribute to her mom's Indian-American cooking. As a journalist, her stories have been included in the 2019 and 2021 editions of "The Best American Food Writing." The dish she shares with Bryan today is Priya's favorite thing to put over rice, and after you make it, it'll be yours too. Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com and in Priya's cookbook Indian-ish Join The Flaky Biscuit Community: Discord  Priya Krishna IG: @priyakrishna Bryan Ford IG: @artisanbryan Don't forget to check out South Brooklyn Mutual Aid at southbkmutualaid.com.  You can read about the results of the strike at the New York Times on the NYT website or Reuters.  See omnystudio.com/listener for privacy information.

Referenced in this episode: Green Chile Cherry Tomato Pickle recipeThe Very Best Way to Cook Cherry Tomatoes (Food52)Priya's conversation with Yewande Komolafe (Bon Appétit)Genius-Hunter Extra-Credit:Make the dahi toast from Priya's very excellent book, Indian-ishView transcriptHave a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com. 

Please visit our website 10bestest.com for all of our show notes.If you're enjoying the show please leave us a review. It really helps us out.

Referenced in this episode: Green Chile Cherry Tomato Pickle recipeThe Very Best Way to Cook Cherry Tomatoes (Food52)Priya's conversation with Yewande Komolafe (Bon Appétit)Genius-Hunter Extra-Credit:Make the dahi toast from Priya's very excellent book, Indian-ishView transcriptHave a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com.*GENIUSHUNTERS is valid towards 10% off all Five Two products, max redemption $100. Offer valid starting 10/28/2020 at 12:01am ET through 11/28/2020 at 11:59pm ET, while supplies last. User must be logged into a Food52 account to apply, limit one use per customer. Valid in the U.S. on in stock items only. Cannot be redeemed for cash, combined with other offers, or applied to previous orders. To redeem, enter code GENIUSHUNTERS at checkout.

Subscribe to The Genius Recipe Tapes here. Referenced in this episode: Green Chile Cherry Tomato Pickle recipeThe Very Best Way to Cook Cherry Tomatoes (Food52)Priya's conversation with Yewande Komolafe (Bon Appétit)Genius-Hunter Extra-Credit:Make the dahi toast from Priya's very excellent book, Indian-ishView transcriptHave a genius recipe you'd like to share? Tell me all about it! I'm at genius@food52.com —Kristen

Referenced in this episode: Green Chile Cherry Tomato Pickle recipeThe Very Best Way to Cook Cherry Tomatoes (Food52)Priya's conversation with Yewande Komolafe (Bon Appétit)Genius-Hunter Extra-Credit:Make the dahi toast from Priya's very excellent book, Indian-ishView transcript.

We discuss what's getting us through the biweek, including blaseball, the podcast Nice White Parents, @terriblemaps on Twitter, The Big Family Cooking Showdown, and cardamom chai tea from the Indian-ish cookbook by Priya Krishna.

We discuss what's getting us through the biweek, including blaseball, the podcast Nice White Parents, @terriblemaps on Twitter, The Big Family Cooking Showdown, and cardamom chai tea from the Indian-ish cookbook by Priya Krishna.

We discuss what's getting us through the biweek, including blaseball, the podcast Nice White Parents, @terriblemaps on Twitter, The Big Family Cooking Showdown, and cardamom chai tea from the Indian-ish cookbook by Priya Krishna.

We discuss what's getting us through the biweek, including blaseball, the podcast Nice White Parents, @terriblemaps on Twitter, The Big Family Cooking Showdown, and cardamom chai tea from the Indian-ish cookbook by Priya Krishna.

This week we cooked from Priya Krishna's Indian-ish! Marie made Saag Feta (aka Spinach & Feta cooked like Saag Paneer) and Alissa made Kachumber Tilapia. We also waxed poetic about 2019 and our hopes and dreams for 2020. Woo!

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, Cathy invites Priya Krishna to the studio for a chat about her latest book, Indian-ish: Recipes and Antics from A Modern American Family, which she co-wrote with her mother, Ritu Krishna. Priya cuts to the chase about why her mom's cooking is considered American, and why this cookbook should be seen as an American rather than Indian cookbook. She also shares some background stories on the making of many of her mom's classic dishes, like roti pizza, impossibly fluffy pancakes using Bisquick and no eggs, and endive cups with minced tofu inspired by an appetizer at P.F. Chang's. Eat Your Words is powered by Simplecast.

On this special bonus episode, Julia shares the recording of her live interview with the cookbook author Priya Krishna in celebration of her new book Indian-ish which she coauthored with her mother, Ritu Krishna. Indian-ish is Priya’s loving tribute to her mom’s “Indian-ish” cooking—a trove of one-of-a-kind Indian-American hybrids that are easy to make, clever, practical, and packed with flavor. Think Roti Pizza, Tomato Rice with Crispy Cheddar andWhole Roasted Cauliflower with Green Pea Chutney. Priya’s mom, Ritu, taught herself to cook after moving to the U.S. while also working as a software programmer—her recipes merge the Indian flavors of her childhood with her global travels and inspiration from cooking shows as well as her kids’ requests for American favorites like spaghetti and PB&Js. The book is not just a collection of well-tested, approachable recipes, it’s also so much about taking pride in where and who you come from. For more about Priya and Indian-ish, head here.

Beer before wine, you’ll be fine? Prevailing wisdom says you can avoid a hangover by consuming drinks in the correct order, but does it hold true? This week on Meat + Three, we’re exploring the interactions that happen within our bodies, on our plates, between cultures, and in laboratories. While some interactions mean a hellish hangover, others bring us delightful recipes or medical innovations. We speak with scientists about the unexpected results on a mixed drink, get advice from all over the world on how to avoid a hangover, learn the secrets of Roberta’s delicious pizza dough, and celebrate the culinary convergence of Texas and India. This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council. Photo by Mackenzie Kelley for Indian-ish. Meat + Three is powered by Simplecast.

We welcome Priya Krishna back to HRN Happy Hour just five days before new cookbook, Indian-ish debuts! She talks about her parents' influence on her career and cookbook, and the time her dad's photo was featured in the New York Times. Make sure to buy Indian-ish and check out Priya's cookbook tour events at priyakrishna.me! Image Courtesy of Houghton Mifflin Harcourt HRN Happy Hour is powered by Simplecast.

"Indian-ish," from author Priya Krishna and her mother Ruti, is the definition of an American cookbook. It chronicles the easy-to-make recipes of Krishna's upbringing as the Texas-born daughter of Indian immigrants who fell in love with their adopted state and also traveled extensively. On this episode of Speaking Broadly, Krishna describes her mother's seemingly superhuman ability to do it all, her parents' sensible and successful arranged marriage, and her own journey of self-acceptance through embracing her unique family and food history. Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her accomplished yet accessible guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!" Speaking Broadly is powered by Simplecast.

Priya Krishna (@pkgourmet) is an accomplished food writer and author – with publications in The New York Times, The New Yorker, GQ, Taste, Saveur, and Bon Appetite to name a few. She’s also written two books – Ultimate Dining Hall Hacks and Indianish coming out in Spring 2019. She has some truly great stories ranging from... The post Episode 1: Priya Krishna – How to become a world-class food writer appeared first on South Asian Stories.

Today we welcome Priya Krishna on the show to chat about her prolific work covering the culinary world and bringing Indian food culture to the forefront. Priya's writing has appeared in the New Yorker, NYT, and Bon Appetit, among many others, and her next cookbook "Indian-Ish" is about her mother, whom she calls "an Indian food genius." Food Without Borders is powered by Simplecast

Priya Krishna is a freelance writer for publications such as Bon Appetit, New York Magazine and the New York Times. She formerly worked for Lucky Peach. She is also the author of cookbook Ultimate Dining Hall Hacks, which takes us through her four year exploration of dining halls across the country and how to make the most out of boring cafeteria cuisine. She's got a new cookbook in the works that's all about her elegant and talented and extremely-skilled-in-the-kitchen mom, and the hybridized Indian food (#Indianish) that she fed her family growing up. Because Priya is from Texas, we're ending the show with some Lone Star State trivia! HRN Happy Hour is powered by Simplecast