Rachel Gurjar is an Associate Food Editor at Bon Appétit. With a rich background in diverse regional cuisines and a passion for food photography and styling, she develops and writes recipes that reflect her cultural heritage and culinary experiences, such as marinated mushrooms and lamb keema tacos. Rachel's work has been featured in notable publications including The Sun News, The State Newspaper, The Straits Times, and Epicurious.
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Rachel Gurjar's coverage primarily focuses on providing how-to guides and recipes in the house & home theme, with a strong emphasis on cooking. She also engages in reviewing products and offering seasonal content related to food and cooking.
If you are looking to pitch to Rachel, consider offering unique or trending recipes, kitchen tools or appliances for review, seasonal ingredients or dishes relevant to her audience. Additionally, if you have a new product release within the food industry that aligns with her themes of coverage such as innovative kitchen gadgets or popular ingredients, it may be of interest to her readers.
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By: Rachel Gurjar, Shilpa Uskokovic, Chris Morocco, Kendra Vaculin, Claire Saffitz, Inés Anguiano, Hana Asbrink
A weeknight-friendly chicken dinner with two kinds of vinegar, dried figs, and a rich sauce. It's restaurant-quality food in just 30 minutes.
By: Lara Lee, Kendra Vaculin, Diana Yen, Jacqueline Woodson, Jesse Szewczyk, Millie Peartree, Shilpa Uskokovic, Rachel Gurjar, Claire Saffitz, Kira Māhealani Madden
Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.
It's almost a misnomer to call this recipe simply “pumpkin chili.” While there is an entire can of the stuff (the kind you'd use for pumpkin pie) in
By: Dhanya Samuel, Nina Moskowitz, Inés Anguiano, Claire Saffitz, Kendra Vaculin, Rachel Gurjar, Shilpa Uskokovic, Jesse Szewczyk, Hana Asbrink, Fátima Juárez
A Puerto Rican dessert meets pumpkin season.
By: Dhanya Samuel, Claire Saffitz, Rachel Gurjar, Shilpa Uskokovic, Jesse Szewczyk, Alaina Chou
Crumb cake :handshake: pumpkin mochi cake.
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By: Rachel Gurjar
Simmered with hand-cut dhokli—spiced pasta-like sheets of dough—and balanced with jaggery and tamarind, dal dhokli is a Gujarati dish that's warming and comforting.
By: Jesse Szewczyk, David Nayfeld, Rachel Gurjar, Kendra Vaculin, Abra Berens, Claire Saffitz
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Among the most iconic tiki cocktails, the classic mai tai is widely credited to Victor Bergeron of Trader Vic's, though some cocktail historians
From Vietnam to Korea, hot soup remains a summertime staple, and science suggests it may actually help the body cool down.
