![Vertamae Smart-Grosvenor’s Onion Pie](https://cdn.statically.io/img/static01.nyt.com/images/2020/02/25/dining/vertamaes-onion-pie/merlin_169351629_e2f1084b-7352-4f5c-9f89-07a5b8261444-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Tejal Rao is the California restaurant critic at The New York Times and writes The Veggie newsletter. She lives in Los Angeles and was awarded a Vilcek Prize for her reporting in 2019. Her work has been included in two editions of “The Best American Food Writing,” and she has won two James Beard awards for restaurant criticism.
Recipes by Tejal Rao
136 recipes
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Birria Ramen
Tejal Rao
332 ratings with an average rating of 4 out of 5 stars332
15 minutes
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Egg Curry
Tejal Rao
1099 ratings with an average rating of 4 out of 5 stars1,099
1 hour
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Roti
Tejal Rao
604 ratings with an average rating of 4 out of 5 stars604
30 minutes, plus resting
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1 - 48 of 136 results