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
Labneh with Za'atar Oil
Blooming the spices—i.e., warming them in oil until they’re fragrant—awakens them and brings out a toasty flavor.
Sumac Fried Eggs with Red Chile and Garlic
We added garlic and chile in addition to the traditional sumac for these Lebanese-style fried eggs.
Spiced Chickpeas With Crispy Pita, Yogurt, and Brown Butter
This version of the Levantine breakfast dish, known as fatteh hummus, is all about the contrast of textures and flavors: crunchy pita chips, creamy chickpeas, and tart yogurt.
Quince Jam With Cardamom and Pistachios
There’s no substitute for quince, which is closely related to apples and pears. If you can’t find it fresh, look for a high-quality quince jam from a Middle Eastern market.
Smashed Cherry Tomatoes and Cucumbers with Lime and Mint
Tired of spinach in your smoothie? This recipe is the perfect way to eat something green in the morning.
Chicken and Rice Soup With Green Chiles and Ginger
This chicken and rice soup has everything we're craving, plus a big handful of crushed peanuts on top.
Chicken Curry Laksa
A creamy, flavorful noodle soup that you'll crave all year—the secret's in the laksa paste.
Kombu Chicken Soup with Carrots and Mushrooms
A restorative, Japanese-inspired chicken soup with only 10 ingredients.
You Know Nori—Now It's Time to Try These 4 Flavorful Seaweeds
See, we'd like you to start expanding your seaweed horizons.
Shrimp with Pickled Radishes
Double the batch of spicy radish pickles from this raw shrimp recipe and use to top sticky ribs, grilled chicken, and fried rice.
Spicy Tofu with Pickled Shiitake Mushrooms
How to prevent tofu from being bland? Toss it in a robust, spicy, salty, and deeply seasoned marinade.
Fluke with Coconut Rice and Pickled Onions
The key to buying fish for this recipe is asking your fishmonger what she would eat raw. Red snapper or black bass are good subs for lean, mild fluke.
Yellowtail with Glass Noodles and Pear
The green pear adds crunch and sweet-tart notes to this raw yellowtail preparation. A Granny Smith apple, Asian pear, or pineapple would do the same.
Salmon on Greens with Wasabi Peas
Greens keep things fresh and crunchy, and the ponzu sauce coats all of the leaves with citrusy flavor in this salmon recipe. If you can’t find Little Gems, use romaine hearts or any other sturdy lettuce you like.
This Cracker Is Your Canvas, Be the Artist You Always Knew You Were
Now go out there and be a cracker visionary
Pico de Gallo Verde
The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.
Duck Two Ways with Clementine-Fig Relish
The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.
Garlicky Yogurt Dip with Herb Jam and Toasted Almonds
Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.
Cheesy Sesame Phyllo Bites
Not feeling the squares in this phyllo bites recipe? Use a pizza cutter to cut crackers into any shape you like!
Lamb Shanks with Pomegranate and Walnuts
Like any braised dish, this lamb shanks recipe is better when made one day ahead.