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
Recipes
Tangy Vinegar Chicken With Barberries and Orange
A fragrant, sweet-and-sour, perfectly acidic roast chicken.
Recipes
Stuffed Cabbage With Lemony Rice and Sumac
Vegetarian cabbage rolls filled with fragrant warm rice, buttery pine nuts, and sour sumac.
Recipes
Pasta With Brown Butter, Whole Lemon, and Parmesan
A weeknight pasta that utilizes simple pantry ingredients in a luxurious way.
Recipes
Tamarind-Glazed Black Bass With Coconut-Herb Salad
This sweet-and-sour glaze is good on fish, chicken, ribs—you name it.
Recipes
Salt and Pepper Fish
Pan-seared cod gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.
Recipes
Turmeric Salmon With Coconut Crisp
The coconut crisp brings texture and heat to this simple stewy dish.
Recipes
Chicken-Lentil Soup With Jammy Onions
This soup coaxes big flavors from a short ingredient list.
Recipes
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.
Recipes
Brothy Beans With Kimchi and Squash
This stick-to-your-ribs stew gets heft from creamy white beans and winter squash.
Recipes
Soy-Glazed Tofu and Mushrooms
Choose your mushrooms carefully: Crimini and white button will never get as crispy as oyster or maitakes.
Recipes
Saucy Chicken Puttanesca
Here, chicken legs are gently oven-braised in puttanesca sauce until nearly falling off the bone.
Recipes
Buttery Bejeweled Rice
You can fold all the toppings into the rice and it’ll still be delicious—but you’ll get maximum wow factor if you create a pattern with them on top.
Recipes
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.
Recipes
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.
Recipes
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.
Recipes
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.
Recipes
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.
Recipes
Broccolini With Sesame Sauce and Lemon
Steamed broccolini dressed with a salty-sweet sesame sauce is a bright, palate-cleansing side dish.
Recipes
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.