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
Yogurt-Marinated Chicken With Borani
Yogurt does double duty as a marinade that tenderizes the chicken and as a sauce for the finished dish.
Udon in Buttery Tomato and Soy Broth
You may be surprised at how quickly this broth builds flavor, with massive depth from golden onions, tomatoes, soy sauce, and just a tiny bit of butter for a silky finish.
Coconut-Milk-Braised Carrots With Coconut Dukkah
A nut-free riff on Egyptian dukkah lends heat, sweetness, and crunch to these tender coconut-braised carrots.
Broccoli Soup With Turmeric, Peanuts, and Crispy Shallots
This cream of broccoli soup (without the cream) gives the classic a run for its money.
Nan-e Berenji
A light, delicate, and barely sweet Persian rice flour cookie with finely ground pistachios and freeze-dried raspberries for color.
Brothy Tomato and Fish Soup With Lime
This sour-salty soup was made for using up sweet, late-season tomatoes.
Raw and Crispy Kale Salad With Ginger and Coconut
In this refreshing Thanksgiving salad, half the kale gets crisped up in the oven like chips while the rest is tossed with a gingery soy-tahini dressing.
Khoresh Bademjan
This Persian stew of tomatoes and spiced eggplant is just the warming dish you need on a cool, fall night.
Fizzy Mint Doogh
Doogh, a salty-tangy Persian yogurt drink, is the perfect antidote to a humid summer afternoon. It’s traditionally made with dried mint (and sometimes dried rose petals and/or black pepper), but this recipe employs fresh mint for a boost of bright flavor and color. This drink can be made with flat water, but club soda adds a refreshing fizzy finish.
Spicy and Tangy Broth With Crispy Rice
This pungent, spicy, and garlicky broth is inspired by rasam, a South Indian soup.
Spicy and Creamy Slaw
This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves coated in a rich and bright dressing.
Salt-and-Pepper Pork With Crispy Rice Cakes
Chewy wonderful Korean rice cakes soak up the flavor of a ginger-garlic-scallion sauce we can’t quit.
Peach Sorbet With Crushed Blackberries
Turn juicy-sweet peaches into creamy sorbet, no ice cream maker required.
Buttery Tomato and Cinnamon-Spiced Rice
This Persian rice dish, known as kateh gojeh farangi, is the ideal late summer comfort food. The cinnamon tames the natural acidity of tomatoes, creating a sweet-savory aroma and flavor.
When Life Grants You Ripe Avocados, Douse Them in a Turmeric-Garlic Sizzle
We call it the Andy Baraghani treatment.
Coconut Green Curry With Mushrooms and Chickpeas
This vegetarian Thai curry comes together in about 30 minutes—and you don't need store-bought curry paste to make it. Our streamlined version is fresh-tasting and easy to throw together—just blitz cilantro stems (the most flavorful part of the herb!), ginger, garlic, shallots, and green chiles in a food processor or blender.
Ask Andy: I’ve Started Texting My Ex During Social Distancing...Should I Stop?
Senior food editor Andy Baraghani will be answering your questions about solo living all month long.
Radishes With Crème Fraîche and Furikake
This DIY furikake is just five ingredients and you can use it on nearly everything.
Grilled Pork Shoulder Steaks With Herb Salad
These sticky-salty-sweet pork steaks are a new summer grilling staple.