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.
This combination of photos shows cover art for the cookbook "Pakistan," by Maryam Jillani, left, and a dessert recipe from the book called seviyan. (Hardie Grant Publishing via AP, left, and Sonny ...
A mainstay at the Eid al-Fitr table of Maryam Jillani’s grandmother, Kulsoom, was mutton pulao, an aromatic rice dish prepared in a gently spiced bone broth. It’s both comforting and celebratory — and ...
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 ...
Julia Child is often credited with introducing Americans to the glories of French cuisine. Diana Kennedy wrote nine cookbooks extolling the wonders of Mexican food. And Marcella Hazan revealed that ...
When Maryam Jillani was growing up in Islamabad, the last day of Ramadan was about more than breaking a month-long fast with extended family. A joyous occasion, the Eid al-Fitr holiday also was marked ...
A mainstay at the Eid al-Fitr table of Maryam Jillani’s grandmother, Kulsoom, was mutton pulao, an aromatic rice dish prepared in a gently spiced bone broth. It’s both comforting and celebratory — and ...
When Maryam Jillani was growing up in Islamabad, the last day of Ramadan was about more than breaking a month-long fast with extended family. A joyous occasion, the Eid al-Fitr holiday also was marked ...
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