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In a former pizza joint in the Bywater neighborhood, the chefs and co-owners of Saint-Germain are serving the most creative, ambitious, and accessible tasting menu in the nation.
Through a delicious deep dive into research and development and a visionary new business model, this Best New Chef wants to change the way you think about American Chinese food.
At his groundbreaking restaurant, this chef is advancing a new definition of Tex-Mex cooking through fresh masa, “black magic oil,” and the gospel of great tortillas.
This joyful pastry chef’s bold and vibrant desserts are matched by her energy, humor, and enthusiasm to improve kitchen culture and help make the hospitality industry a more fair and equitable place.
This self-taught pitmaster, who has never worked in any restaurant but his own, didn’t start cooking until his twenties. Today, he’s making up for lost time with a single-minded dedication and a unique, personal, and delicious style of barbecue.
The contrarian chef has found success in refusing to run a traditional restaurant.
At her creamery, Miyoko Schinner is transforming the world of vegan dairy.
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Blue moon is a sweet staple of Midwestern summers.
Found throughout Asia, these chilly treats offer beguiling textures and cooling sweetness perfect for the height of summer.