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
Master Poached Chicken
Starting the chicken in cold, well-seasoned liquid ensures that the meat will stay very tender as it cooks while absorbing lots of flavor. It’s the opposite of every dry, bland, sad poached chicken recipe you’ve ever tried.
Recipes
Curry-Poached Chicken With Rice and Scallions
Easy, flavorful, and healthy. A poached chicken miracle!
Recipes
Spicy Chicken and Cabbage Salad
Pro move: Save the spicy broth and sprinkle with some chopped cilantro or scallions to sip on later.
Recipes
White Skillet Pizza with Spring Greens and an Egg
This recipe makes two white pizzas, but it can be easily halved.
Recipes
Mushroom Toasts with Watercress and Chives
Great with any mushroom you can find (crimini, white button, etc.), but excellent with some morels, porcinis, or chanterelles into the mix.
Recipes
Berries with Tea-Infused Cream and Pistachios
This fresh, simple summer dessert recipe gets a slight twist with addition of tea. If you’re not a fan of Earl Grey, try it with chamomile, matcha, or jasmine.
Recipes
Slow-Roasted Lapsang Salmon With Spring Vegetables
Lapsang, a black tea from China, may taste too strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.
Recipes
Ochazuke (Japanese Steeped Rice)
The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.
Recipes
Pasta with Ramp Pesto and Guanciale
Guanciale, a type of Italian bacon, and ramps, an early-spring green onion, make this pasta unforgettable—but if you can't find them, pancetta and scallions will work too.
Recipes
Roasted Strawberry and Tahini Buttermilk Shake
Using bruised berries, that last little bit of buttermilk in the container, and a scoop of tahini will make you feel both resourceful and well fed.
Recipes
Chicory Salad With Grapefruit and Miso Ranch Dressing
What makes this salad special is the miso ranch dressing and the pulverized nori.
Recipes
Pasta With Baby Artichokes, Mascarpone, and Hazelnuts
The braised baby artichokes in this recipe may be a labor of love, but the lemon mascarpone sauce is 30-seconds-and-done.
Recipes
Pappardelle with Chicken Ragù, Fennel, and Peas
You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.
Recipes
Vegan Umami Broth
Roasting the vegetables, along with a trio of umami-rich ingredients (miso, mushrooms, and kombu), give this meat-free broth a deep, satisfying flavor.
Cooking
A Vegetable Broth So Good You Won't Miss the Meat
We found the keys to a rich, dare-we-say-meaty vegan broth.
Shopping
The Tool That Changed the Way I Cook
Senior food editor Andy Baraghani has a thing for mortars and pestles.
Recipes
Pasta with Baby Artichokes, Mascarpone, and Hazelnuts
The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems.
Recipes
Bucatini With Swiss Chard and Garlicky Breadcrumbs
The noodles and chard are silky, which begs for the salty crunch of the breadcrumbs.
Recipes
Ricotta Dumplings With Asparagus and Green Garlic
Once you get the hang of it, forming these dumplings is easy, but it may take a little practice at first.
Recipes
Pasta With Ramp Pesto and Guanciale
Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.