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
Shaved Kohlrabi with Mint, Tahini, and Pistachios
Kohlrabi "bulbs" fall somewhere between the size of golf balls and softballs. The smaller they are, the sweeter they are, which is desirable for this recipe since you're serving them raw.
Mashed Kohlrabi with Brown Butter
It's a pain, but you have to peel the kohlrabi for this recipe. Take off enough of the purple or green skin to reveal the inner white flesh.
Gin and Mint Tea Cocktail
Use gunpowder green tea if you can find it. The robust flavor will provide depth to this quaffable cocktail recipe.
Kohlrabi Pickles with Chili Oil
Kohlrabi has a muted flavor and crunchy texture similar to a broccoli stem, which is something to keep in mind for this pickles recipe.
Stir-Fried Kohlrabi with Bacon and Scallions
As long as the kohlrabi's greens are fresh-looking and not wilted, you can eat them. They can be sauteéd just like spinach.
Watermelon and Jicama Salad With Jalapeño and Lime
This colorful salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.
Watermelon and Prosciutto With Mint and Toasted Almonds
Watermelon and prosciutto may seem like an unlikely pair, but the salty-sweet mix will make this your new go-to fruit salad.
Mussels with Spicy Tomato Oil and Grilled Bread
Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.
Haricots Verts with Summer Squash and 8-Minute Eggs
This bean salad is taken to new, luxurious levels with the addition of eggs, anchovies, and your favorite summer squash.
Peach Parfait with Salted Graham Cracker Crumble
This graham cracker crumble takes peaches and cream to another dimension.
Spicy Lamb Pizza with Parsley–Red Onion Salad
Our homage to lahmacun, the Middle Eastern flatbread.
Watermelon With Yogurt, Poppy Seeds, and Fried Rosemary
There’s no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory—the kind of dish that’s as comfortable at the breakfast table as it is at a potluck.
Matcha Affogato with Green Tea Ice Cream
Try this delicious variation of matcha, almond milk, green-tea ice cream, and cornflakes on the traditional vanilla-and-espresso dessert.
Seared Scallops With Red Chile Paste and Fennel Salad
Scallops: so meaty and delicious and yet so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.
Corn Salad with Hazelnuts, Pecorino, and Mint
Because would it really be a barbecue without grilled corn?
Spiced Coffee Affogato with Vanilla Ice Cream
This clever pour-over dessert proves that, yes, it will affogato.
Campari Affogato with Lemon Sorbet
Try this delicious variation on the traditional vanilla-and-espresso dessert.
Sweet and Sour Peperonata
This twist on the traditional Italian peperonata omits the tomatoes, but the bell peppers are hearty and colorful enough on their own. Serve as a side dish or pour over steak.