Nik Sharma Cooks

Bhindi masala is one of the most loved okra dishes in Indian cooking, and one of the most misunderstood. I grew up with it on the table, softened by heat, slicked with spice, caramelized just enough to catch the light.

I grew up with it on the table, softened by heat, slicked with spice, caramelized just enough to catc...

If you’ve ever pulled a peach off the grill and been surprised by how deeply savory it tasted — almost smoky, almost meaty — you weren’t imagining things. That flavor isn’t just caramelized sugar. It’s the result of overlapping chemistry between fruit, fire, and heat-driven reactions that turn a piece of stone fruit into something that pairs naturally with pork, steak, an...

This recipe carries a bit of an experimental approach. Instead of using fresh tomatoes, I first dehydrate tomatoes to concentrate their flavors to create a stronger vinaigrette with a more powerful kick.

Tomatoes are rich in several important flavor molecules, most noticeably the sug...

Spring 2026 has delivered one of the most exciting cookbook seasons in recent memory. From the streets of Istanbul to the farmers’ markets of Maui, from a Los Angeles bakery still dark before dawn to the clay pots and ferments of Laos — these books are specific in their journeys. Each one takes you all the way there. Whether your instinct this season is to bake, explore, ...

Salmon tikka masala swaps the traditional chicken for a protein that rewards careful, low-and-slow heat, yielding moist, silky salmon draped in a velvety, creamy, spiced tomato sauce that clings to every flake. I developed this recipe as part of my work with America’s Test Kitchen, where the full ...