Hetal Vasavada

San Francisco, CA

School: University of the Sciences and Philadelphia College of Osteopathic Medicine

Expertise: Baking; Recipe Development; Vegan/Vegetarian; Gardening; Travel

Hetal Vasavada

12 years of experience as a recipe developer
Recipes have appeared in Food & Wine, the New York Times, Bon Appetit, the Wall Street Journal and the Washington Post
Creator of Milk & Cardamom, a baking blog with over 125K followers on Instagram

Experience

Hetal is a cookbook author, recipe developer and food influencer. She has written two cookbooks, Milk & Cardamom and Desi Bakes, both of which highlight Indian-inspired desserts that blend traditional South Asian flavors with modern baking techniques. She is a former contestant on MasterChef USA and has worked extensively in the food media space, contributing recipes and culinary content to brands like Bon Appetit, Food & Wine and The Kitchn.

With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.

Education

University of the Sciences (now Saint Joseph's University), bachelor's in biochemistry

Philadelphia College of Osteopathic Medicine, master's in biomedical sciences

Taste of Home Editorial Policies

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Articles & Recipes

Hetal Vasavada’s Mashed Potatoes with Horseradish & Dill Butter

Mashed potatoes seem simple, but we’ve all had the gluey, lumpy, "what went wrong?" version at least once. This method fixes every common mistake, starting the potatoes in salted cold water for even cooking, driving off excess moisture for a lighter texture, and finishing with room-temp butter and warm milk for cloudlike fluffiness. A bright, punchy horseradish-dill compound butter melts over the top, cutting through the richness and turning a simple side into the dish everyone reaches for twice. —Hetal Vasavada, San Francisco, California

Hetal Vasavada’s Pumpkin Slab Pie with Cranberry Jam Swirl

This pumpkin slab pie with cranberry jam swirl takes the best parts of the Thanksgiving dessert with pumpkin, spice and a buttery crust and gives them a festive twist. The tangy cranberry jam is swirled into the silky pumpkin filling, adding bright bursts of color and flavor to every slice. It’s tart meets cozy, a little sweet, a little sharp and perfect for feeding a crowd without a lot of ingredients! —Hetal Vasavada, San Francisco, California

Hetal Vasavada’s Leftover Halloween Fudge

Is there ever such a thing as too much Halloween candy? Maybe not. But if you have plenty of extras, turn your candy bars into this rich, chocolaty fudge that feels equal parts indulgent and resourceful. This is perfect to give out during the holidays or bring into the office to share. —Hetal Vasavada, San Francisco, California