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.
Recipes & Menus
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.
Recipes & Menus
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.
Recipes & Menus
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.
Recipes & Menus
Black-Eyed Pea Masala With Kale
This satisfying vegetarian stew is recipe developer Rachel Gurjar’s riff on North Indian-style lobia masala. Black-eyed peas soak up the flavors of an onion- and tomato-based gravy along with kale or any greens you’d like.