Priya KrishnaSocial Links NavigationPriya Krishna is a food writer who contributes to the New York Times, The New Yorker, Bon Appétit, and more. She is the author of Indian-ish and the college-centric cookbook Ultimate Dining Hall Hacks, and formerly worked for Lucky Peach. Latest articles by Priya Krishna 5 Tips for Making the Best Mulled Wine Ever Glug, glug, glug. 6 Boozy Frozen Drinks You Can Make at Home Find your chill with boozy frozen treats—slushies, ice pops, milk shakes, you name it—from some of our favorite female chefs and bartenders. By Priya Krishna Published 25 May 17
