Andy Baraghani
Former BA senior food editor. When Andy is not developing and testing recipes, he can be found at garage or estate sells and flea markets in search of objects to clutter his apartment. He has an extensive collection of mortar and pestles that he is very proud of. Spirit food: Salt-packed anchovies, bottarga, fish sauce…basically anything that packs a wallop of umami. andybaraghani.com
Recipes
Steak Short Ribs with Crispy Garlic and Chile Oil
These crunchy garlic chips belong on every steak you make.
Recipes
Lemony Herb Salad
This simple salad is all about the herbs, so put your best effort into finding the prettiest greens.
Recipes
Chicken and Tomato Stew with Caramelized Lemon
Cooking lemon slices to almost-burnt adds a layer of complex flavor to this comforting stew.
Recipes
Crispy Tofu in Shiitake Broth
You're going to want to make a double or triple batch of the umami-rich dashi to freeze for later.
Recipes
Pomegranate-Glazed Chicken with Buttery Pine Nuts
The pomegranate molasses glaze will give the chicken lots of color and a tart flavor that invigorate your taste buds.
Recipes
Charred Sweet Potatoes With Toum
This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again.
Recipes
Lamb and Winter Squash Soup
If you can’t find delicata squash in your neck of the woods, acorn or butternut will do the trick.
Recipes
Spiced Snapper with Cucumber Salad
Roasting fish fillets that have been oiled and seasoned is a fail-safe, hands-off technique with big flavor payoff.
Recipes
Crunchy Baked Saffron Rice (Tahdig)
This stunning crispy rice, also known as tachin, is buttery and rich. It's easier to make than it seems.
Recipes
Slow-Cooked White Fish with Charred Cabbage
Sometimes with cooking, the best thing you can do is leave a thing alone. In this case, let the cabbage leaves sit and get charred around the edges before you even think about tossing them in the pan.
Recipes
Rice Noodles with Cashew Sauce and Crunchy Veg
This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). The dressing is usually peanut-based, but we used cashews. Feel free to try another tender nut such as pistachios or pecans instead.
Recipes
Roasted Squash and Grains with Tahini-Honey
Make a double batch of the tahini-honey sauce at the beginning of the week to use on salads, as a dip for crunchy vegetables, or drizzled over seared salmon.
Recipes
Chickpea and Celery Soup With Chile-Garlic Oil
You know the soup and salad deal? Well, this is our take on combining the two into one dish.
Recipes
Turmeric Fish with Rice Noodles and Herbs
You can keep the herbs, sauce, and noodles separate, or combine them all in a bowl like we did.
Cooking
This Turmeric Fish Recipe Has All the Flavors I Crave the Most
Andy Baraghani on the dish he fell in love with in Hanoi.
Cooking
I Love This Lamb Meatball Recipe So Much
The combination of lamb, spices, herbs, and raisins is truly addictive.
Recipes
Lamb Meatballs with Raisin Pesto
Raisins in your pesto?!? We promise that they deliver the right amount of sweetness to complement the lamb.
Cooking
Butternut Squash Baked Pasta Is the Ultimate Healthy Winter Comfort Food
It's spicy, it's creamy, and it feeds a crowd.
Recipes
Butternut Squash Baked Pasta
The assignment: A satisfying, creamy, crave-worthy baked pasta that would still be delicious without (most of) the cheese. Nailed it!
Recipes
Anchovy and Sardine Toasts With Chile Butter
The chile butter is just that—mixing Calabrian chiles with butter—for this ridiculously easy appetizer.