Priya Krishna

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Yogurt rice is a nostalgic dish for many South Asians, and especially South Indians. It’s the ultimate comfort food, and a no-fuss dinner that’s easy to put together. Cool, creamy yogurt and crunchy, warm spices create a dreamy contrast that makes this dish feel more whole meal-worthy than snack-friendly.

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Indian cooking is filled with one-pan sabzis that come together fast and deliver big, complex flavor. This variation on a potato and green bean sabzi has a twist: almond butter, which gives the vegetables a nutty, almost tempura-like coating, made fragrant with warm spices, ginger and garlic.

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It’s the details that make these herbed cucumber sandwiches feel special: slicing the cucumbers thin, salting and patting the slices dry and making sure the dill gets evenly distributed in the cream cheese. Soft bread is key here, as is the generous amount of whipped cream cheese.

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White bread transforms into a luxurious dessert in this classic South Asian sweet. Think of shahi toast as the ultimate bread pudding — cold, creamy, dreamy, crunchy and fragrant with cardamom, which tastes citrusy, sweet and floral.

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A classic Japanese snack, the compact rice balls are a staple of the country’s convenience stores. They are portable, flavorful and filling — the ideal travel companion — and include dozens of variations. 

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It’s the little things that make these sandwiches feel special: slicing the cucumbers thin, salting and patting the slices dry and making sure the herbs get evenly distributed in the compound butter. 

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These round treats are a coconut lover’s dream — and best of all, they’re just three ingredients. Coconut laddoo is a type of mithai, or sweet, typically found in South Asian shops and served for celebratory occasions.

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The warming, soothing and downright healing effects of dal are well known throughout South Asia and its diaspora. This is an everyday dish for a good reason: It’s simple to make but tastes complex, and the flavor only deepens over time.

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Saag paneer is a classic North Indian dish — but it’s also endlessly riffable. Swap out the paneer for feta or halloumi, the mustard greens for kale or spinach, and so on. 

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To many, the banana pudding at the famed New York shop Magnolia Bakery is even more iconic than the store’s beloved cupcakes. Airy, creamy and delightfully reminiscent of childhood packaged snacks, this dessert is both a crowd pleaser and easy to assemble. 

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It tastes as refreshing and vibrant as it looks. The key to its greatness comes from Tajín, the mildly spicy-tangy chile-lime salt that goes into the dressing (double the batch, trust us) and also gets sprinkled on top of the finished salad. 

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Badam burfi, a rich, fudgy treat made of almonds, milk and sugar, is a classic Indian sweet. These treats are eaten throughout the South Asian subcontinent for celebrations both big and small.

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Mustard oil is a key ingredient in many South Asian dishes, but is especially important in Bengali cuisine. Its earthy, astringent flavor can bring complexity to a simple cooked vegetable, pickle or tadka. This weeknight dish is inspired by bhetki paturi, a mustard oil-coated fish that gets cooked in a banana leaf.

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Save your over-the-top machinations for the pie–cranberry sauce is meant to be simple.

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Pulao is a weeknight staple in many Desi households, as it can be made in one pot, has a flexible ingredient list and makes no sacrifices on flavor. 

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One easy way to elevate a simple sheet cake is to infuse it with strawberry-flavored gelatin. The method of poking holes in the cake and pouring gelatin into them serves two purposes: giving the cake a poppy pink-striped look when you cut into it, and ensuring you get that nostalgic strawberry flavor in every bite.

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The microwave is for more than just popping popcorn or heating leftovers. It can also make an excellent bowl of rice. Unlike a stovetop, which can create hot spots on a pan that result in scorched rice, microwaves provide even heat on all sides, creating uniformly textured grains. 

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The key to this cake’s moist crumb and sweet, nostalgic flavor is instant pistachio pudding mix, a trick that the chef Joshua Pinsky learned from his mother. A simple lime glaze and whipped ricotta for dolloping make this recipe feel more special than your average snacking cake. 

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Saffron and pistachio, a combination known to many on the Indian subcontinent as kesar pista, is a classic flavoring in South Asian, Iranian and other desserts — and for good reason. The buttery richness of pistachios brings out the floral flavor in saffron. Kesar pista shines in other sweets like this nutty twist on a blondie. 

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It is easy to fall in love with hotteok, a Korean street food that’s crisp on the outside, and chewy underneath thanks to sweet rice flour. The center oozes with hot sugary nuts.

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Collard greens are a mainstay of Liberian cuisine, brought to the country from the United States by formerly enslaved Africans. Here is a classic Liberian preparation that’s spicy with habaneros, and rich with the flavors of ham, turkey and chicken. 

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A staple of Liberian cuisine, this chicken tastes complex with its mix of spicy heat and richness, but comes together simply in just one pan. For the chef Thalmus Hare and other Liberians, this dish is part of the Thanksgiving table. 

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This recipe is inspired by a version found in “A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook” by Chelsea Monroe-Cassel and Sariann Lehrer. You don’t need to be a fan of “Game of Thrones” to love these cookielike treats, which are dense in texture, bright in flavor and boast a tart-sweet lemon glaze. 

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A take on sholeh zard, a loose, heavily spiced Persian rice pudding Ms. Mardanbigi grew up eating. It also borrows influence from the Mexican arroz con leche of Mr. Rico’s childhood. Their take is warm and smoky with black cardamom and saffron, velvety from egg yolks and butter, and has a savory finish.

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This five-ingredient sweet is Priya Krishna’s all-time favorite, and it’s as good for a Wednesday-afternoon snack (keep some in your freezer!) as it is for a Diwali celebration.

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“If making bread has long intimidated you, start here. Parathas come in many shapes, textures, and flavors across Asia—they are perfect for dipping into dals and stews or eating alongside assorted condiments,” contributing writer Priya Krishna says.

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This one-pot Indian mung bean and rice stew was practically made for stay-inside days: Made from pantry ingredients, it requires little effort and is extremely comforting.

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In my family, this smoky, crispy, North Indian–style okra is an iconic, clamored-after dish.

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Shrikhand is yogurt in its dreamiest, creamiest dessert form, and it is one of my favorite sweets of all time.

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Kadhi is similar in texture to cream of [fill in the blank] soup, but with no cream, and…well…better.

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The entire dish — even the pasta — is made in one pot, and melds the indelible comfort of macaroni and cheese with the complexity of a good Bolognese. 

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Both the marinade and the cooking method (low and sort of slow) have a huge payoff: Charred, spicy, juicy chicken that is equally wonderful by itself or rolled up in a roti, taco-style, and served with various salads and chutneys.

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The classic Indian marriage of snappy, sweet red peppers and crisped potatoes gets a jolt of flavor from crushed peanuts, toasted cumin and fennel seeds, and a spritz (or more!) of lime juice.

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Every ingredient in this throw-together side plays its part beautifully: crispy leftover basmati; earthy fried mustard seeds and curry leaves; mildly sweet, almost-caramelized onions; crunchy peanuts; and lingering heat from chiles. Altogether, it’s a glorious study in balance.

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Blending together chiles, peanuts, cilantro, ginger, and lime juice creates a hearty, textured chutney that packs some heat.

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This is the best thing you can do with a bunch of cilantro and five minutes of time. Herby, spicy, and bright green chutney, it can be drizzled on rice, roasted veggies, and eggs—but most ideally on dahi toast!

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Because the fish, which is flavored with garlic, chile, ginger, and turmeric, is sealed in a pouch before it's baked, it stays extra moist and flavorful with no risk of drying out.

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This riff on the classic dish swaps paneer out for salty chunks of feta. And while feta and spinach is an iconic combination, mozzarella or even tofu cubes are also great here.