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
Cooking
My Guide to Modern Middle Eastern Cooking
Senior food editor Andy Baraghani shows us how the food he grew up on shapes the way he cooks today.
Cooking
This Lamb and Winter Squash Soup Is Warming, Spicy, Sweet, and Straight-Up Delicious
We're talking layers of flavor without homemade stock and all-day prep.
Recipes
Chicken Stew with Potatoes and Radishes
This one-pot stew takes its cues from chicken paprikash. Cooking low and slow is the key to getting deep flavor—and ensuring the potatoes are creamy and the chicken is pull-apart tender.
Recipes
Confetti Rice with Chicken in Spicy Garlic Broth
We took a page from chef and author David Tanis and added a bunch of seedy, pickley things to our sushi rice.
Recipes
Spiced Dal With Fluffy Rice and Salted Yogurt
In this dish, lentils get a double dose of tartness from lime-marinated red onion and a drizzle of tangy yogurt.
Recipes
The Greenest Coconut Curry with Clams and Rice Noodles
Coconut cream gives this soup velvety richness.
Recipes
Hot-Pink Pearl Onion Pickles
These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.
Recipes
Yemenite Green Hot Sauce (Zhug)
Feel free to use whatever fresh chile you can find, but remember that this sauce is supposed to pack some heat.
Recipes
Brothy Beans and Farro With Mushrooms
Stirring a raw egg yolk into each bowl at the end adds silkiness, heft, and protein.
Recipes
Citrus and Avocado Salad With Orange Water
Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.
Recipes
Spinach-Yogurt Dip With Sizzled Mint
Our version of this dip (called borani esfanaaj in Iran) uses spinach, but it can be made with cooked beets or roasted eggplant, too.
Recipes
Steak Short Ribs with Crispy Garlic and Chile Oil
These crunchy garlic chips belong on every steak you make.
Recipes
Lemony Herb Salad
This simple salad is all about the herbs, so put your best effort into finding the prettiest greens.
Recipes
Spiced Snapper with Cucumber Salad
Roasting fish fillets that have been oiled and seasoned is a fail-safe, hands-off technique with big flavor payoff.
Recipes
Chicken and Tomato Stew with Caramelized Lemon
Cooking lemon slices to almost-burnt adds a layer of complex flavor to this comforting stew.
Recipes
Crispy Tofu in Shiitake Broth
You're going to want to make a double or triple batch of the umami-rich dashi to freeze for later.
Recipes
Pomegranate-Glazed Chicken with Buttery Pine Nuts
The pomegranate molasses glaze will give the chicken lots of color and a tart flavor that invigorate your taste buds.
Recipes
Charred Sweet Potatoes With Toum
This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again.
Recipes
Lamb and Winter Squash Soup
If you can’t find delicata squash in your neck of the woods, acorn or butternut will do the trick.
Recipes
Crunchy Baked Saffron Rice (Tahdig)
This stunning crispy rice, also known as tachin, is buttery and rich. It's easier to make than it seems.