Pakistani cuisine is all about layering flavors. Over centuries, home cooks have used spices and techniques instinctively, each responding to generational gustatory coding honed and passed down by the ...

Noor Jehan Ahmad ’26, an international student from Pakistan, worked alongside Cornell chefs to amend family recipes and feed over 2,200 students for Morrison Dining’s Pakistani Night on April 18.

The cookbook Pakistan opens with a description of kadhi, a dish of deep-fried fritters cooked in a yoghurt-based curry with a tempering of cumin seeds and dried red chillies. It's something author ...

Maryam Jillani, the author of the upcoming cookbook, 'Pakistan.' Having left Pakistan for grad school in the US in 2008, food writer, Maryam Jillani, used cooking and experimenting in the kitchen as a ...

This is a lovely dish made by members of the Ahmadiyya Muslim Community Center in Kenner to break their Ramadan fast. Many of the members are from Pakistan. We wondered when I ate it why the rice was ...

This is how my mum always made it. To my Pakistani mother, chicken salad was one of those quintessential American recipes—like meatloaf, zucchini bread, or tuna casserole. She didn't grow up eating ...