Priya Krishna is an Indian-American cookbook author and food journalist for The New York Times. A recognizable presence in food media, she has appeared frequently on the NYT Cooking and Bon Appetit channels on YouTube, popular podcasts such as The Dave Chang Show and The Splendid Table, and on Food Network. In addition to The New York Times, her work is featured in Serious Eats, Bon Appetit, Food & Wine, The Washington Post, The Independent, The Wall Street Journal, Taste, and The New Yorker, among others.


Priya Krishna began her career in food publishing working at Lucky Peach, where she stayed for three years before becoming a full-time freelance writer and recipe developer. Her essays for The New York Times were anthologized in the 2019 and 2021 editions of The Best American Food Writing. Krishna has published three cookbooks, including the bestselling Indian-Ish: Recipes and Antics from a Modern American Family, which she co-authored with her mother Ritu. A tribute to her family’s culinary traditions, the book was named one of the Best Cookbooks of 2019 by The New York Times, Bon Appetit, and Eater. Krishna’s latest cookbook, Cooking at Home: Or, How I Learned to Stop Worrying About Recipes (And Love My Microwave) is a collaboration with Chef David Chang. 

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