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
Smoky and Crunchy Peas With Creamy Nuoc Cham
Sour-salty-spicy nuoc cham goes creamy thanks to a handful of toasted cashews and a blender. Spoon the sauce over blistered peas or just about any other vegetable.
Clams With Crispy Ham and Butter Beans
It’s aioli-slathered toast doused in brothy butter beans, clams, and crispy ham. What else do you need to know?
Kuku Kadoo
Serve this spring-y Persian kuku, full of tender leeks and zucchini, with warm flatbread or on a sandwich.
Celery and Salted Lemon Cocktail
This brunch cocktail uses 8 celery stalks so, if you ignore the vodka, it’s basically spa water.
Spaghetti With Tomato and Walnut Pesto
Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.
BA's Best Tabbouleh
The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once.
Creamy Corn and Clam Chowder With Crispy Chorizo
Sweet corn and fresh clams come together in this luxuriously creamy yet entirely dairy-free summer soup.
Green Goddess Chicken Thighs
Move over, salads: Green goddess is perfect as a marinade for grilled chicken thighs.
Tahini-Smothered Charred Cabbage
Cabbage as its best self: Grilled to charred, tender perfection, then doused in a creamy sesame sauce.
Sesame-Lemon Pickled Cucumbers
Lemon, green chiles, and sesame seeds add intrigue to these simple, extra-snappy cucumber pickles.
Roast Chicken With Tomatoes
The only thing better than a tomato salad? Tomato salad with a lemony, oniony roast chicken on top.
Pork Chops With Broccoli Salsa Verde
This elegant pork chop dish with charred broccoli salsa verde makes use of an oft-discarded part of the vegetable: the stem!
Spring-y Brothy Beans
Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.
Za’atar Chicken Cutlets With Cabbage Salad
Making your own spice mix is the key to chicken cutlets with tons of nutty, floral, and tangy flavor and crunchy, seedy texture.
Black Pepper Beef and Celery Stir-Fry
The secret to stir-fry success? Have all your ingredients prepped and ready to go, as this dish takes just minutes to come together in the pan.
Spicy Shrimp Pilaf
Normally we’d cook meat or fish with the rice so the flavors mingle, but because shrimp cook so fast, we like to pan-fry them and toss with the rice at the very end.
5 Techniques for Mastering Your Spice Cabinet
Learn these basic skills and start getting more from your kitchen’s most versatile ingredients.
Ghormeh Sabzi
Ghormeh sabzi is one of the most celebrated Iranian stews. Andy Baraghani’s recipe includes lamb shoulder, onions, tons of fresh herbs, dried limes, and dried fenugreek leaves.
Tuna Salad With Crispy Chickpeas
Crispy chickpeas and gorgeous red endive just made your lunchtime tuna salad a lot more exciting.
Crispy Snapper With Chaat Masala
Chaat masala adds salty-tangy flavor to this pan-fried fish, and balances the sweet and herby tamarind sauce and cilantro chutney.