Khushbu Shah

Khushbu Shah

Khushbu Shah is the Restaurant Editor at Food & Wine.

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At Night + Market, Kris and Sarah Yenbamroong show you a whole new way to pair wine and Thai food.
Carlos Gaytán adds layers of flavor to French onion soup.
Five grains we love that will add more carbs to your cooking repertoire.
While plant-based meat alternatives are taking over American menus, it's almost impossible to find veggie burgers made from actual veggies.
I turned from skeptic into believer after trying out four different presses.
Teachers, mentors, confidantes—aunties make the world go round. We salute five remarkable aunties and their comforting recipes.
Freshly ground spices, decades of kitchen experience, and heartfelt hospitality make it hard to resist one more bite.
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Customer entitlement at restaurants is at an all-time high, making work unsafe and unbearable for many in the industry. The way we think about hospitality needs to change.
La Vang-Herr is on a mission to turn heads toward Hmong-American cooking.
Cookbook author and blogger Hetal Vasavada’s Diwali is fall’s sweetest celebration.
Faced with uncertain futures, out-of-work pastry chefs are operating microbakeries from their home kitchens.
The pioneering chef was working on the blends with Burlap & Barrel before he died of Covid-19 in March.
At Bichi, Noel Téllez brings a focus on terroir to Mexico’s Valle de Guadalupe.
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In minced meat we trust.
Yogurt Rice
Rating: Unrated
New!
Tempering the toppings in hot oil, a technique known as making a tadka, brings out their flavors and is the perfect counterpoint to the cooling yogurt in this simple, comforting dish. Be sure to use plain whole-milk yogurt, not a strained, Greek-style yogurt, for the creamiest porridge-like texture. Food & Wine restaurant editor Khushbu Shah makes this comforting yogurt rice whenever she needs some self-care after a long trip.
Our restaurant editor finds home and healing in a bowl of this beloved Indian dish.
Gorgeous, jiggly gelatin cakes are as tasty as they are mesmerizing.
The COVID-19 pandemic has rendered traditional models of hospitality impossible. Here’s how restaurants are adapting.
Padma Lakshmi’s Taste the Nation offers a perspective that has been notably absent in food travel shows.
Bakers Against Racism and other groups of pastry chefs are reimagining the bake sale as a vehicle to raise money for political causes.
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From a stand serving up life-altering tacos in Los Angeles to a New York diner reimagined through an Asian-American lens, these are the best new restaurants in America this year.
Amaro floats combine the best of both worlds: ice cream and booze.
Toriano Gordon has vegan barbecue poised to take over the world.