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
Pasta with Baby Artichokes, Mascarpone, and Hazelnuts
The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems.
Bucatini With Swiss Chard and Garlicky Breadcrumbs
The noodles and chard are silky, which begs for the salty crunch of the breadcrumbs.
Ricotta Dumplings With Asparagus and Green Garlic
Once you get the hang of it, forming these dumplings is easy, but it may take a little practice at first.
Pasta With Ramp Pesto and Guanciale
Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.
Pappardelle with Chicken Ragù, Fennel, and Peas
You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.
Lemony Fregola with Cockles and Herbs
Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.
How I Honor My Family’s History with a Persian New Year Feast
Our senior food editor shares his family's Persian New Year feast with herby saffron rice, roasted black bass, and rose water brittle.
Beans and Green Soup With Salted Yogurt and Sizzled Mint
This soup is inspired by Ash Reshteh, a thick Iranian soup made with chickpeas, a boatload of herbs, and noodles, with one big exception: We omitted the noodles.
A Soup Recipe For All Those Herbs You Forgot Were In Your Fridge
Food editor Andy Baraghani on why this Iranian recipe is the best way to close out soup season.
Cod with Romesco Sauce, Hazelnuts, Lemon, and Parsley
Charring then steaming the peppers ensures that the romesco will reach a saucy, juicy consistency.
Finally, Cauliflower Rice We Truly Want to Eat
You're only four ingredients and 10 minutes away from fluffy, tender "rice."
Herbed Cauliflower Rice
This is the time to break out the grating attachment to your food processor.
Herb Rice with Green Garlic, Saffron, and Crispy Shallots
This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo.
Saffron–Rose Water Brittle with Pistachios and Almonds
This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.
Yogurt with Raisins, Cucumber, and Walnuts
This yogurt sauce is tzatziki's more stylish cousin.
Barbari Bread with Nigella and White Sesame Seeds
Considered to be one of the thickest flatbreads in the world, the key to making barbari at home is to preheat a pizza stone in a very hot oven.
Roasted Black Bass with Orange-Flower Water
While fried whitefish or smoked whitefish is most commonly eaten during Nowruz, the Persian New Year, Andy Baraghani goes a little rogue.
How to Build a Poke Bowl
But, first, Hawaiian chef Rodelio Aglibot, the man behind Chicago’s FireFin Poke Shop, muses on his favorite dish.
5 Simple, Showstopping Brunch Recipes You Can Make Any Time
Not feeling pancakes-and-bacon-y? We get it. These dishes are bold, fresh, and made for grazing.
Comfort Food Is: This Crispy, Sticky Rice With Yogurt
Sometimes, the best meal is the simplest one