Anikah Shaokat
Originally from Chittagong, Bangladesh, Anikah is a writer and recipe developer with bylines in Delish, Food52, Kitchn, Food Network, and Taste of Home. Prior to joining Epicurious, she was the assistant food editor at Food Network Magazine. She has a master’s in Food Studies from NYU and a culinary arts degree from the Institute of Culinary Education. Currently, she's an adjunct professor at NYU, teaching a course on food and identity. When she’s not cooking or writing, she’s reading historical nonfiction and cheesy romance novels (mostly to counteract the effects of historical nonfiction).
Recipes
No-Bake Mangonada Bars
This spicy-sweet (and make-ahead) dessert will turn any hangout into a party.
Recipes
Chicago-Style Caramel-Cheddar Popcorn
In this ode to Garrett Popcorn, I use caramelized honey to give the sweet popcorn a toasted accent and melted butter to coat the cheese popcorn in tangy cheddar powder.
Recipes
Turkey Biryani
Resurrect your leftover Thanksgiving turkey as a big pot of fragrant, beautifully-spiced turkey biryani.
Recipes
Dauphinoise Potatoes
Akin to potato gratin, in this French dish, the potatoes are par-cooked in cream, then layered with nutty Gruyère cheese.
Recipes
Hot and Smoky Tang Wings
These chipotle chicken wings are a little smoky and a little sweet, with a lip-smacking tartness from a secret ingredient that will keep your guests guessing.
Recipes
Bangladeshi Wedding Roast Chicken
Although it’s called “wedding” chicken, this dish is served in Bangladeshi homes for pretty much every celebration, but especially during Eid.
Recipes
Bangladeshi Plain Pulao
Just a few simple ingredients like basmati rice, milk, ghee, and a handful of aromatics merge in a pot to make this Bangladeshi pulao.
Recipes
No-Fuss Vegan Blueberry Muffins
Oat milk and apple cider vinegar are the keys to success in these fluffy vegan blueberry muffins.