Rachel Gurjar
Associate Food Editor
Rachel is an immigrant from Mumbai, India, who lives in Brooklyn, New York. She has worked as a private chef, catering chef, line cook, and prep cook at restaurants and homes across the city. She then transitioned to being a recipe developer, food stylist, food photographer who has contributed recipes at Food52, The Kitchn, Today Food, Fine Cooking, and Epicurious (Chile-Garlic Kulcha,Tamarind-Glazed Wings, Chaat Masala Mixed Nuts). In addition to her role as food editor, she writes stories and develops recipes for BA and Epicurious about her culture and beyond. In her free time, you will find her eating street food and exploring new neighborhoods in the city.
Lamb Keema Tacos
With its keema-inspired ground-lamb filling and plenty of fixings, this recipe takes taco night in an exciting new direction.
Spiced-Tomato-Braised Fish
Store-bought tomato purée cooked with lots of warm spices such as cumin and garam masala packs tons of flavor into this simple fish curry.
Peach-Aperol Spritz
Fizzy peach sangria made with sparkling rose, ripe fruit, and a touch of aperol = the perfect summer party drink.
Chickpea-Potato Chaat Is the Low-Cook Recipe I’m Making All Summer
Potatoes and chickpeas are the perfect vehicle for soaking up salty-sweet yogurt, spicy chutneys, crispy sev, and chaat masala.
Chickpea-Potato Chaat
For an easy, low-cook dinner, toss canned chickpeas with potatoes, cilantro-mint chutney, tamarind chutney, and yogurt, then top with chiles, onions, tomatoes, and chaat masala.
Cheesy Charred Green Beans
Grilled cheese? Yes, please. But not that kind. We’re talking creamy-charred paneer with grilled green beans—a perfect vegetarian side for your next cookout.
Saucy Grilled Summer Squash With Chickpeas
Grilling gamechanger? Use a skillet on the hot zones to blister tomatoes without losing any of their juices while simultaneously charring larger veggies on the grates alongside.
Grilled Pineapple Drumsticks
The key to grilling chicken drumsticks? It starts with this pineapple- and coconut-forward marinade.
Grilled Chicken Breasts With Tadka-ish Sauce
We’ve got moisture insurance (a tadka-ish sauce!) for these grilled chicken breasts.
Grilled Cauliflower and Broccoli With Lentils
Who needs meat when you have crispy cauliflower and broccoli steaks topped with a zingy chutney dressing?
Charred Eggplant With Spicy Tomato Sauce and Peanuts
Spicy charred tomato sauce inspired by the Thai condiment nam prik complements silky grilled eggplant and crunchy peanuts in this meat-free masterpiece.
Yogurt-Marinated Mushrooms With Flatbread
Mushrooms marinated in yogurt to crispy-on-the-outside, tender-on-the-inside perfection meet a toasty naan-like flatbread in this surprisingly simple recipe you can cook entirely on the grill.
Corn, Plum, and Farro Salad with Nuoc Cham Dressing
Make the most of juicy summer stone fruit with this sweet-and-salty Vietnamese-inspired farro salad, studded with grilled corn and ripe plums.
These Grilled Tamarind Chicken Wings Are Almost Too Good to Share
Take tamarind to the grill this summer.
Spicy Tamarind-Glazed Grilled Chicken Wings
Marinating chicken wings in a base of tamarind purée, fish sauce, brown sugar, crushed red pepper flakes, and cumin gives optimal flavor and just-enough char.
Make These Marinated Fava Beans Once, Enjoy Them for Days
Marinating your spring vegetables adds a ton of flavor—and means they’re ready for any cheese plate, bowl of polenta, or ricotta-smeared toast.
Citrus-Oil-Marinated Spring Vegetables
The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade, turning delicate produce into a versatile condiment.
This Crispy, Crackly, Juicy Chicken With Cabbage and Peas Is the Perfect One-Pan Dinner
Don’t know what to do with that head of cabbage in your vegetable drawer? Turn it into this sabzi-inspired dinner with turmeric-rubbed chicken thighs and peas.
Crispy Chicken Over Turmeric-Lemon Cabbage and Peas
For an easy, one-pan weeknight dinner, crispy chicken goes on top of a pile of silky cabbage to finish in the oven, then gets topped with sweet peas and fresh herbs.