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
Baked Three-Cheese Onion Dip With Chive and Peperoncini
When great dips get together, it’s magic. This recipe boasts all the beauty of a creamy onion dip with the irresistible appeal of queso.
Recipes
Reverse Sear Rib-Eye Roast With Fennel and Rosemary
Cutting the meat into two smaller pieces reduces cooking time, but it’s the roast first, brown later “reverse sear” that’s game-changing in this recipe.
Recipes
Lobster Fra Diavolo
To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and claws, and split the others for serving.
Recipes
Spicy-Tamarind-and-Honey-Glazed Spiral Ham
This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.
Recipes
Caramel Corn Popcorn Balls
These cute, packable treats need to be formed when the caramel is still warm and malleable. For this popcorn balls recipe, after coating them with caramel, wait just long enough for them to be cool enough to handle.
Recipes
Turkey Shawarma With Crunchy Vegetables
This is an overstuffed, saucy little sandwich, but our pita trick in this recipe ensures that the pocket won’t implode while you’re eating it.
Recipes
Turkey Congee With Crispy Shiitake Mushrooms
A cozy, stick-to-your-ribs porridge that soothes as it nourishes.
Recipes
Mashed Potato Skordalia
Traditional Greek skordalia is mostly garlic and olive oil with some potato or nuts added to thicken it. We flipped the ratio in this recipe: more potato, less garlic. Serve as a dip, or thin out with lemon juice and olive oil and use as a sauce for fish.
Recipes
Winter Panzanella With Stuffing Croutons
Stuffing salad still counts as salad, right? In this recipe, it does.
Recipes
Spicy Cabbage Salad With Turkey and Peanuts
After a heavy Thanksgiving meal, we look for recipes that double as a palate cleanser, with spice, zing, freshness—and vegetables that, you know, still have some crunch.
Recipes
Croque-Madame With Cranberry-Mustard Relish
You know how the cheese sometimes oozes out of a grilled cheese while it’s cooking and gets all brown and crunchy when it hits the skillet? Well, this open-face sandwich recipe is dedicated to making that happen on purpose.
Recipes
Spiced and Steamed Couscous with Brown Butter
Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.
Recipes
Cauliflower Salad With Mint, Pomegranates, and Nigella Seeds
Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.
Recipes
Chermoula with Red Chile
This chermoula sauce recipe is even better if it sits for a while to let the flavors meld.
Recipes
Braised Chicken with Chickpeas and Swiss Chard
The chicken should be falling-apart tender; if it starts to shred when you plate it, that’s a good sign!
Recipes
Semolina Cake With Oranges
The semolina bakes into a crunchy layer on the top and bottom but stays moist and delicate within.
Recipes
Fried Herb Salsa Verde
This all-star topper can gussy up anything: steak, roasted potatoes—even a citrus salad.
Recipes
Lime-Marinated Onions with Pine Nuts and Mint
These flavorful marinated onions also make a great condiment for grilled steak.
Recipes
Poached Cod with Potatoes and Leeks
Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.
Recipes
Fennel-Rubbed Chick-etta
The traditional stuffed pork roast is so delicious but so laborious. This chicken has all the same garlicky, herby flavors—not to mention lots of crispy bacon bits—and it’s optimized for a weeknight meal.