Jaya Saxena is a correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. For chef Heena Patel, ...

SEATTLE — Right now, Hindus all over the world are celebrating Holi, the festival of colors. A time of festivities, fun, and food marking the end of winter. One such food is the samosa. Aakanksha ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. These crispy, flaky vegetable samosas from ...

Making 1000 samosas doesn’t have to be complicated! This simple village-style recipe uses fresh potatoes and spices for crispy, delicious samosas everyone will love. Watch as we show the step-by-step ...

The clock was ticking, the counter space was minimal, and the appliances were something less than state-of-the-art. None of it seemed to faze Gina De Roma as she bustled around her boyfriend’s Eagle ...

Samosas, small filled pastries originating from South Asia, are a popular street food in countries like India and Pakistan, but they're well known and appreciated in many parts of the world. Though ...

Looking for unique samosa recipes beyond the classic triangle? In this video, we bring you 2 innovative and crispy samosa varieties — Mat Samosa and Potli Samosa — that are perfect for festive parties ...

These hand-held, savory pastries are filled with a mixture of garam masala-spiced potatoes and peas and served with a sweet tamarind chutney and a mint chutney. For extra-crispy pastry, refrigerate ...

Samosas are those much-beloved Indian fried or baked dumplings, with a savory filling such as peas and potatoes. Made completely from scratch, they can be time-consuming, so I recommend using wonton ...

I’m a sucker for cute stuff, particularly any big thing made small. There’s something undeniably fun about those shrink-rayed butternut squash (they call ’em Honeynuts, awww!), two-bite apple pies, ...

I’ve become slightly obsessed with trying bread and pastry recipes that call for making the dough with a hot liquid. The Japanese make milk bread using hot milk, a technique that produces a lofty, ...