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
Spiced Baby Eggplants
The farmers’ market in high summer is the best bet for finding the small, inky-purple, round eggplants used in this recipe.
Rye and Caraway Crackers
The caraway is just a starting point. You can use another whole spice if you like (fennel seeds and cumin work well); keep the quantity the same.
Shrimp Salad With Yogurt
You can make this salad ahead of time—but wait until an hour before to add the lemon juice, which will prevent the shrimp from getting tough.
Potato Salad with Mustard Sauce and Watercress
Peewee Dutch Yellow Potatoes are the perfect tiny potato for this recipe, but if you can’t find them, just use the smallest fingerling or Yukon Gold potatoes you can buy.
Dairy-Free Trout Dip
The almond purée that is added to the smoked trout will fool you into thinking there’s a boatload of dairy in this dip. It gives the dip an outrageously creamy consistency.
Salmon Burgers With Pickled Cucumbers
The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.
Master Poached Chicken
Starting the chicken in cold, well-seasoned liquid ensures that the meat will stay very tender as it cooks while absorbing lots of flavor. It’s the opposite of every dry, bland, sad poached chicken recipe you’ve ever tried.
Curry-Poached Chicken With Rice and Scallions
Easy, flavorful, and healthy. A poached chicken miracle!
Spicy Chicken and Cabbage Salad
Pro move: Save the spicy broth and sprinkle with some chopped cilantro or scallions to sip on later.
White Skillet Pizza with Spring Greens and an Egg
This recipe makes two white pizzas, but it can be easily halved.
Mushroom Toasts with Watercress and Chives
Great with any mushroom you can find (crimini, white button, etc.), but excellent with some morels, porcinis, or chanterelles into the mix.
Berries with Tea-Infused Cream and Pistachios
This fresh, simple summer dessert recipe gets a slight twist with addition of tea. If you’re not a fan of Earl Grey, try it with chamomile, matcha, or jasmine.
Slow-Roasted Lapsang Salmon With Spring Vegetables
Lapsang, a black tea from China, may taste too strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.
Ochazuke (Japanese Steeped Rice)
The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.
Roasted Strawberry and Tahini Buttermilk Shake
Using bruised berries, that last little bit of buttermilk in the container, and a scoop of tahini will make you feel both resourceful and well fed.
Chicory Salad With Grapefruit and Miso Ranch Dressing
What makes this salad special is the miso ranch dressing and the pulverized nori.
Vegan Umami Broth
Roasting the vegetables, along with a trio of umami-rich ingredients (miso, mushrooms, and kombu), give this meat-free broth a deep, satisfying flavor.
A Vegetable Broth So Good You Won't Miss the Meat
We found the keys to a rich, dare-we-say-meaty vegan broth.
The Tool That Changed the Way I Cook
Senior food editor Andy Baraghani has a thing for mortars and pestles.