Rachel Gurjar
Former Associate Food Editor
Rachel Gurjar is a Mumbai-born recipe developer, food writer, and former associate food editor at Bon Appétit. A graduate of the Culinary Institute of America, she has worked as a restaurant cook (ABC Kitchen, Public Soho), private chef, caterer, food stylist, and photographer. Her recipes and stories draw inspiration from the diverse regional cuisines she grew up eating in India, as well as the many cultures and neighborhoods that have shaped her cooking since moving to New York. Her work has appeared in Bon Appétit, Epicurious, Serious Eats, Food52, The Kitchn, and TODAY Food. Rachel is based in Brooklyn and is currently at work on her first cookbook, East to East.
Recipes
Crispy Air Fryer Potato Wedges
These potato wedges are spiced and air-fried to perfection before you dip them into a tangy yogurt sauce.
Recipes
Crispy Noodles With Coconut Shrimp
Smothered in a red curry and coconut milk sauce, these noodles are crispy-meets-soggy at its best.
Recipes
Gingery Chicken Ramen
This brothy bowl is just what the doctor ordered, with lots of fresh ginger and kicky jalapeños.
Cooking
This Microwave Masala Omelet Got Me Through Culinary School
It's ready in minutes, with hardly any dishes.
Recipes
Salty-and-Sour Lettuce
Change up your lettuce game and give your leaves a quick blanch to preserve their crunch and color and mild sweetness.
Cooking
Bhang Is a Joyful, Intoxicating Way to Celebrate Holi
This cannabis drink is fragrant, sweet, and refreshing.
Recipes
Cardamom-Rose Bhang
This sweet, refreshing, cannabis drink is a staple of Holi. Our version is creamy, floral, and ideal for any spring celebration.
Recipes
Avgolemono Seafood Stew
Inspired by Greek avgolemono, this versatile stew is a seafood party with a lemony punch in a creamy broth enriched with eggs.
Recipes
Pork Vindaloo
In this fiery Indian classic, chunks of pork shoulder and succulent pork belly are cooked until tender in a tangy, spicy chile-vinegar sauce.
Recipes
Piri-Piri Chicken Stew With Kale
A fiery, flavor-packed piri-piri sauce grounds this quick-cooking chicken and kale stew. Serve with fried toasts to mop up all the juices.
Recipes
Stewy Miso Eggplant and Potatoes
This cozy, vegetarian, super umami dish proves that stews don’t always need to be simmered for hours on end to be complex, rich, and satisfying.
Recipes
Black Pepper Beef Stew
This succulent beef and black pepper stew is a set-it-and-forget-it meal finished with bright, fresh peas.
Recipes
Udon With Stir-Fried Peppers and Onions
Thick, chewy udon noodles—either fresh or frozen—make a delightfully quick-cooking base for tender vegetables and a sambal-spiked sauce.
Recipes
Creamy-Dreamy Strawberry-Banana Smoothie
Everything you want in an easy strawberry smoothie, it’s perfectly creamy from milk, Greek yogurt, and bananas, and just sweet enough from a dollop of honey.
Recipes
Sweet-and-Sour Shrimp Ball Soup
Gently poached in an aromatic broth, these plump and juicy shrimp balls come together in a snap in the food processor for an easy weeknight meal.
Recipes
Turmeric Cashew Chicken
A blender does all the work to create a luscious, fragrant sauce that gets its creaminess from soaked cashews—not dairy—in no time.
Recipes
Easy Pigs in a Blanket
Be prepared to watch these fly off the plate. There’s a reason they’re a cocktail party staple.
Recipes
Chile-Vinegar-Marinated Cornish Game Hens
Skip the turkey and slather Cornish game hens with a fiery, tangy chile marinade inspired by Goan recheado masala.
Recipes
Spiced Salmon With Potatoes and Corn
All the flavors of a seafood boil—Old Bay, garlicky butter, tender potatoes and corn—with the ease of a sheet-pan dinner.
Recipes
Shrimp Pasta With Preserved Lemon
Need an excuse to use up some preserved lemons? Let this simple lemony, buttery, and shrimpy pasta prove once again just how delicious and versatile they can be.