Chandra Ram

Title: Contributing Writer

Location: Chicago, Illinois

Education: B.A. in journalism, Loyola University Chicago

Expertise: Cooking, baking, writing, editing, chefs, restaurants
-Certified sommelier
-Associate Editorial Director at Food & Wine


Chandra Ram is a James Beard- and IACP-nominated food writer, editor and cookbook author. She worked in restaurants for years before turning to food writing and has won multiple awards for her work, including more than a dozen Jesse H. Neal awards and the McAllister Editorial Fellowship.

Chandra has been cooking since she was old enough to help her mother in the kitchen, and she's parlayed her love of food into a career that keeps her busy between the stove and her desk. Her writing has been featured in Food & Wine, Food52, Epicurious, Gravy, The Kitchn and Plate. She is a frequent speaker at food events and industry conferences, and has been an interview subject for podcasts and video programs.
These easy fish tacos feature grapefruit in two ways: a preserved paste and fresh grapefruit segments to make a complex salsa.
In this cauliflower rigatoni recipe, an olive-orange tapenade adds bright, herbaceous flavor.
Preserved Lime Soda
Rating: Unrated
Salt-lime soda is a popular drink in India. It's tart and refreshing, making it an excellent alcohol-free cocktail.
The flavors in this spice rub are reminiscent of Italian gremolata.
In this citrus olive oil cake, coriander seeds add a complementary floral note.
Preserved Citrus Paste
Rating: Unrated
Citrus paste uses the whole fruit to create an acidic, bright spread that can be used in tacos, pasta and more.