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.

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 ...

Whether you're craving something sweet, savory, spicy — or all of the above in one flavorful meal — we've got you covered.

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 ...

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 ...

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 ...

These new titles? They helped us get dinner on the table in so many ways. Books for those willing to explore the wonders ...

Welcome to “Cookbook of the Week.” This is a series where I highlight cookbooks that are unique, easy to use, or just special to me. While finding a particular recipe online serves a quick purpose, ...

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 ...