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
Flatbread With Avocado and Scallion Salsa
This is obviously a riff on avocado toast, but 10x better because homemade flatbread beats toast any day.
Charred Peppers With Lemon Ricotta and Cucumbers
There’s a huge texture thing going on here with silky, smoky charred peppers and crisp, crunchy cucumbers.
Salted Pistachio Crumbles With Berries and Ice Cream
All you need to make is the salty, crumbly pistachio topping in this super simple dessert.
Crispy Turmeric-and-Pepper-Spiced Chicken Wings
Wings so crispy you won’t believe they were baked in the oven.
Olive Oil Galette With Spicy Greens
While butter is the usual choice for galette or pie dough, a combination of olive oil and yogurt gives this crust a flaky texture and a golden brown color when baked. If the dough is a little crumbly when rolling it out, don’t worry: Just patch it back up.
Green-Garlic-Rubbed Buttery Roast Chicken
As the chicken cooks low and slow, the green garlic and turns into a crispy crumb topping.
Ramen Noodles With Spring Onions and Garlic Crisp
A love letter to classic ginger scallion noodles, but with a crispier, crunchier topping.
Scallion Pancakes With Chili-Ginger Dipping Sauce
These crispy, lacy pancakes are light as air and the ideal drinking snack. You know what to do.
Charred Leeks With Honey and Vinegar
This recipe is all about the technique. Once you learn it, you’ll be doing it over and over again.
Andy Baraghani Says Your Cooking Needs More Acid
Making tart, tangy ingredients the star is one of the simplest (and most delicious) ways to brighten up your cooking.
Grains in Herby Buttermilk
This dressing will remind you of the freshest, greenest ranch you’ve ever tasted.
Tangy Vinegar Chicken With Barberries and Orange
A fragrant, sweet-and-sour, perfectly acidic roast chicken.
Stuffed Cabbage With Lemony Rice and Sumac
Vegetarian cabbage rolls filled with fragrant warm rice, buttery pine nuts, and sour sumac.
Pasta With Brown Butter, Whole Lemon, and Parmesan
A weeknight pasta that utilizes simple pantry ingredients in a luxurious way.
Tamarind-Glazed Black Bass With Coconut-Herb Salad
This sweet-and-sour glaze is good on fish, chicken, ribs—you name it.
Salt and Pepper Fish
Pan-seared cod gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.
Fall-Apart Caramelized Cabbage
This is one of the easiest, most delicious ways to cook down a whole head of cabbage until it’s falling-apart tender.
Turmeric Salmon With Coconut Crisp
The coconut crisp brings texture and heat to this simple stewy dish.