Nik Sharma
Food52
Los Angeles, CA, United States
Contact Nik
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Past articles by Nik:
Rum Ball Cookies
Rum balls remind me of a boozy chocolate baklava sans the pastry. One or two are probably enough, but I’ve been known to go through a whole handful in one sitting during the holidays. I prefer the texture of the vanilla/Nilla wafers to be as smooth as possible, with any crunch arising solely from the nuts. Don’t forget to mix the rum and honey together separately or else the honey won’t dissolve… → Read More
How to Make Kheema Samosa (Samosa Stuffed With Spiced Ground Meat)
Crisp and flaky fried pastry encasing a savory spiced mixture of ground lamb. → Read More
Aloo Samosa (Samosa Stuffed With Spiced Potato and Peas) Recipe
How to make the classic South Asian snack at home. → Read More
Halva With Spice Dried Fruit and Nuts
A classic Indian dessert made from semolina that comes together in minutes. → Read More
How to Make Gnudi with Spinach and Feta in Mushroom-Saffron Broth
Creamy ricotta and feta dumplings with spinach served in a warm mushroom and saffron broth. → Read More
Do You Actually Need to Salt Eggplant in Advance?
And other eggplant frequently asked questions, answered by our Kitchen Scientist columnist, Nik Sharma. → Read More
Vegan Meringue Cookies
Aquafaba meringue cookies scented with cardamom. → Read More
Vegan Cardamom Meringue Cookies With Strawberry Compote
An aromatic strawberry compote masks any 'beaniness' in aquafaba meringue cookies. → Read More
The Science Behind Vegan Meringues
Working toward a more stable meringue made from the liquid in a can of chickpeas. → Read More
Vegan Aquafaba Meringue Frosting
An egg-free meringue that'll hold its peaks for hours. → Read More
Mustard Oil-Dressed Cucumber Salad Recipe
A cucumber salad that's both fiery and cool, thanks to the distinctive properties of mustard oil and spicy red pepper flakes. Lime juice offers a hint of brightness, and the toasted and crushed hazelnuts add richness and creaminess. → Read More
Crispy Roasted Potatoes With Curry Leaf and Mustard Oil Mayonnaise Recipe
Crispy and fluffy roasted potatoes are the perfect partner for aromatic curry leaf mustard oil mayonnaise. → Read More
Roasted Root Vegetables With Sweet Lime Dressing Recipe
Sweet and tender roasted beets, carrots, and onions, tossed with a zippy lime dressing and topped with crunchy, golden shallots. → Read More
How to Store Carrots So They Last for Months
Nik Sharma explains what to do with carrots as soon as you get home from the grocery store or farmers market, and how to help them last for months. → Read More
How to Make Pomegranate Molasses From Fresh Fruit or Juice Recipe
Homemade pomegranate molasses has a vibrant color and flavor, with no added sugar or other ingredients. → Read More
Carrot Raita Recipe
A variation on raita, the yogurt-based condiment, that showcases the transformative power of tadka, a technique used to infuse oils and fats with flavor, texture, and spice. → Read More
The Science of Tadka: An Essential Technique for Blooming Spices
Tadka, also known as tarka, refers to both a technique and the infused oil it produces, which adds an extra layer of flavor and texture in many Indian dishes. This guide will show you how to make it, the science behind it, and when you should use it. → Read More
How to Make Pomegranate Molasses From Fresh Fruit or Juice Recipe
Homemade pomegranate molasses is vibrantly colored and flavored, with no added sugar or extraneous ingredients. → Read More
Aloo Paratha With Spiced Potato Filling Recipe
These crisp yet tender Indian flatbreads are stuffed with a spiced mixture of mashed potatoes, then griddled until crisp outside and warm within. → Read More
Aloo Paratha With Spiced Potato Filling Recipe
These crisp yet tender Indian flatbreads are stuffed with a spiced mixture of mashed potatoes, then griddled until crisp outside and warm within. → Read More