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
Salmon Poke Bowl
Toss cubed salmon in a simple grapefruit ponzu sauce and serve over tender greens for a refreshing take on Hawaii's beloved raw seafood dish.
Recipes
Fluke Poke With Coconut Rice and Pickled Onions
The key to buying fish for this recipe is asking your fishmonger what she would eat raw. Red snapper or black bass are good subs for lean, mild fluke.
Recipes
Spicy Tofu With Pickled Shiitake Mushrooms
How to prevent tofu from being bland? Toss it in a robust, spicy, salty, and deeply seasoned marinade.
Cooking
How to Build a Poke Bowl
But, first, Hawaiian chef Rodelio Aglibot, the man behind Chicago’s FireFin Poke Shop, muses on his favorite dish.
Cooking
5 Simple, Showstopping Brunch Recipes You Can Make Any Time
Not feeling pancakes-and-bacon-y? We get it. These dishes are bold, fresh, and made for grazing.
Cooking
Comfort Food Is: This Crispy, Sticky Rice With Yogurt
Sometimes, the best meal is the simplest one
Recipes
Labneh with Za'atar Oil
Blooming the spices—i.e., warming them in oil until they’re fragrant—awakens them and brings out a toasty flavor.
Recipes
Quince Jam With Cardamom and Pistachios
There’s no substitute for quince, which is closely related to apples and pears. If you can’t find it fresh, look for a high-quality quince jam from a Middle Eastern market.
Recipes
Smashed Cherry Tomatoes and Cucumbers with Lime and Mint
Tired of spinach in your smoothie? This recipe is the perfect way to eat something green in the morning.
Recipes
Sumac Fried Eggs with Red Chile and Garlic
We added garlic and chile in addition to the traditional sumac for these Lebanese-style fried eggs.
Recipes
Spiced Chickpeas With Crispy Pita, Yogurt, and Brown Butter
This version of the Levantine breakfast dish, known as fatteh hummus, is all about the contrast of textures and flavors: crunchy pita chips, creamy chickpeas, and tart yogurt.
Recipes
Chicken and Rice Soup With Green Chiles and Ginger
This chicken and rice soup has everything we're craving, plus a big handful of crushed peanuts on top.
Recipes
Chicken Curry Laksa
A creamy, flavorful noodle soup that you'll crave all year—the secret's in the laksa paste.
Recipes
Kombu Chicken Soup with Carrots and Mushrooms
A restorative, Japanese-inspired chicken soup with only 10 ingredients.
Cooking
You Know Nori—Now It's Time to Try These 4 Flavorful Seaweeds
See, we'd like you to start expanding your seaweed horizons.
Recipes
Shrimp with Pickled Radishes
Double the batch of spicy radish pickles from this raw shrimp recipe and use to top sticky ribs, grilled chicken, and fried rice.
Recipes
Spicy Tofu with Pickled Shiitake Mushrooms
How to prevent tofu from being bland? Toss it in a robust, spicy, salty, and deeply seasoned marinade.
Recipes
Salmon on Greens with Wasabi Peas
Greens keep things fresh and crunchy, and the ponzu sauce coats all of the leaves with citrusy flavor in this salmon recipe. If you can’t find Little Gems, use romaine hearts or any other sturdy lettuce you like.
Recipes
Fluke with Coconut Rice and Pickled Onions
The key to buying fish for this recipe is asking your fishmonger what she would eat raw. Red snapper or black bass are good subs for lean, mild fluke.
Recipes
Yellowtail with Glass Noodles and Pear
The green pear adds crunch and sweet-tart notes to this raw yellowtail preparation. A Granny Smith apple, Asian pear, or pineapple would do the same.