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
Chicken-Lentil Soup With Jammy Onions
This soup coaxes big flavors from a short ingredient list.
Cauliflower Tacos With Cashew Crema
Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated.
Brothy Beans With Kimchi and Squash
This stick-to-your-ribs stew gets heft from creamy white beans and winter squash.
Soy-Glazed Tofu and Mushrooms
Choose your mushrooms carefully: Crimini and white button will never get as crispy as oyster or maitakes.
Saucy Chicken Puttanesca
Here, chicken legs are gently oven-braised in puttanesca sauce until nearly falling off the bone.
One-Skillet Mushroom Cornbread Stuffing
This gluten-free stuffing has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.
Sesame Caesar Salad
Swapping tahini for the mayonnaise that you typically see in classic Caesar salads keeps things creamy but adds nutty earthiness to the tangy mustard and funk from Parmesan cheese.
Fancy Jellied Cranberry Sauce
We have a thing for canned cranberry sauce, so we dreamed up a sauce as sliceable and jiggly and fun, with deep fruit flavor and a pretty topping.
Expertly Spiced and Glazed Roast Turkey
The absolute inarguably best way to cook a well-seasoned, juicy turkey is to break it down into parts, dry-brine it, and roast it on a wire rack in a baking sheet.
Cheesy Cabbage Gratin
Every editor who claimed this cheesy gratin would be “too much!” ended up going back for seconds and thirds. We think you’ll do the same.
Coconut Creamed Greens
These greens are impossible to stop eating. A sauce of coconut milk, a hot chile, and spices create a full range of bitter, sweet, and tingling flavors.
Glazed Leeks With Pine Nut Salsa Verde
When cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde, humble leeks transform into the in-demand side that no one saw coming.
Broccolini With Sesame Sauce and Lemon
Steamed broccolini dressed with a salty-sweet sesame sauce is a bright, palate-cleansing side dish.
Marinated Lentils With Lemony Broccolini and Feta
Roasted lemony broccolini, lentils, and salty feta are doused in a spiced oil that’s even better on day two.
Farro and Escarole Soup
This delicate, brothy grain soup manages to be comforting and fortifying—but without requiring a nap afterward.
Your Yogurt Better Be Full Fat—and More Essential Cooking Rules From Andy Baraghani
Our senior food editor wants you to stay away from the 2-percent stuff.
Poached Cod in Tomato Curry
We opted to use cherry tomatoes for this poached cod recipe because we like their sweetness and how quickly they collapse into a sauce.
Chile-Braised Short Ribs
Make this smoky-spicy braise when it’s Sunday and you’ve got big plans to never leave the house.
Beef and Ginger Stir-Fry
Make this glossy, buttery beef stir fry when you need dinner on the table in less time than it takes to listen to a podcast.
This Pan Con Tomate Is the Tomato Toast of 2019
It requires minimal effort for an incredible payoff. But also: good bread.