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Jody Eddy head shot - Epicurious

Jody Eddy

Contributor

Jody Eddy is a James Beard nominated, IACP award winning cookbook author. She is a graduate of the The Institute of Culinary Education in Manhattan. She's cooked at Tabla and Jean-Georges in New York and The Fat Duck in England. She was the Executive Editor of Art Culinaire Magazine and has written for The Los Angeles Times, The Wall Street Journal, Saveur, Travel+Leisure, and Food & Wine, among others. Chaat is her sixth cookbook, and she traveled to India over a dozen times to research it. Her next book, profiling the culinary traditions of monasteries, mosques, synagogues, and temples throughout the world will be published by W.W. Norton in 2021. She is currently producing a television show for a major network. Her website jodyeddy.com. 

Expert Advice

How to Make Chhena Poda, the Caramel-Edged Paneer Cheesecake of Odisha

Yes, it’s worth making fresh paneer for this cardamom-scented dessert.
Recipes & Menus

Chhena Poda (Spiced Cheesecake)

In essence, this is a sweetened cake made from cheese. I sometimes equate this dessert to the Indian version of Mexican flan because of its caramelized topping.
Recipes & Menus

Homemade Paneer

Paneer is a fresh farmhouse-style cheese that has a slightly tangy, subtly salty flavor with a texture similar to tofu. It’s a breeze to make at home using only three ingredients: milk, lemon juice, and salt.