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
Asparagus Gremolata
We’re just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.
Palm Springs Date Shake
Attention: This is not a smoothie, but you can have it for breakfast if you want.
Fried Calamari Dreams Are Made of These
The deep-fried squid with aioli is the must-order dish at NYC's Wildair. So we got the chefs to teach us how to make it at home.
3 Revamped Casserole Recipes That Prove They're Cool Again
Casserole so beautiful, you can finally Instagram it without shame.
Tamale Pie With Mint Yogurt
Ras-el-hanout is a Moroccan spice blend that contains several warming spices (such as cinnamon and nutmeg) with a little ginger and chile for heat. If you can’t find it, use garam masala instead.
Spanish Breakfast Casserole With Eggs and Bacon
This is ideal for a brunch party; the entire casserole can be assembled the night before so all that’s left to do is bake it the next day. And let’s be real: We’d happily eat it for dinner, too.
Spicy Marinara Sauce
Add another ½ tsp. red pepper flakes if you like it fiery; omit them all if you don’t. This sauce pairs perfectly with our mozzarella sticks.
Buttermilk Ranch Dressing
Think of this as a universal buttermilk ranch dressing that you could use to dunk your veggies or onion rings or drizzle onto your pizza.
BA's Best Onion Rings
The secret to our best onion rings is a batter made with beer and club soda; make sure both are very cold before stirring into the batter. This is part of BA's Best, a collection of our essential recipes.