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
test-kitchen
An Easy Formula for the Creamiest Mashed Potatoes EVER
And this year, we're infusing the butter.
Recipes
Quinoa Bowl With Lentils and Mustard Vinaigrette
Yes! You can cook lentils and quinoa TOGETHER. And now your life will become exponentially easier.
Recipes
Coconut and Crispy Chickpea Trail Mix
A savory trail mix that you can eat on its own, or sprinkle on top of yogurt, soups, and salads for crunch.
Cooking
Make-Ahead Gravy is a Pro Thanksgiving Move
Make this gravy ahead of time so you're not sweating over the stove at the last minute.
Recipes
Bejeweled Rice
You can fold all the toppings into the rice and it’ll still be delicious—but you won’t get as much of a wow factor.
Cooking
This Bejeweled Rice Will Steal the Thanksgiving Turkey's Show
Your family will be so impressed.
Cooking
4 Thanksgiving Side Dishes You Can Make Ahead
We developed side dishes that are meant to be served room temp, so you can cross them off your to-do list early
Recipes
Turnips with Garlicky Breadcrumbs and Parmesan
If you can find hakurei turnips, a small Japanese variety, grab them! They’re mild and sweet, and you can leave their tender skins on.
Recipes
The Multipurpose Shaved-Vegetable Salad
You can get away with making this foolproof salad recipe with a sharp knife, but a mandoline is the ideal tool.
Recipes
Roasted Sweet Potatoes With Chile Yogurt and Mint
This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.
Recipes
Leeks in Vinaigrette With Walnuts and Tarragon
Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.
Recipes
Chicory Salad With Honey-Mustard Vinaigrette
This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.
Recipes
Roasted Beets With Grapefruit and Rosemary
If using different-colored beets for this recipe, remember to toss them separately so they don’t stain one another.
Recipes
Spicy Marinated Vegetables and Sardines on Toast
Don’t let the veggies hang out in the vinegar for too long. You want them to stay crunchy!
Recipes
Green Goddess Crunch Sandwich
Think of this as a salad sandwiched between two slices of bread.
Recipes
Pan Bagnat
You’re going to want to let this sandwich hang out for a bit before digging in so the bread can soak up those juices. Napkin not optional.
Cooking
This Pan Bagnat Is Our Current Work Lunch Obsession
It's sort of like taking a trip to the south of France on your lunch break.
Recipes
Smoky Eggplant Dip
Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs or lamb chops.