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
Duck Two Ways With Clementine-Fig Relish
The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.
Recipes
Spicy Tamarind-and-Honey–Glazed Spiral Ham
This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.
Recipes
Reverse Sear Rib-Eye Roast With Fennel and Rosemary
Cutting the meat into two smaller pieces reduces cooking time, but it’s the roast first, brown later “reverse sear” that’s game-changing in this recipe.
Recipes
Lobster Fra Diavolo
This decadent Italian-American classic is a combination of sweet lobster meat, spicy tomato sauce, and toothsome spaghetti.
Recipes
Pico de Gallo Verde
The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.
Recipes
Cheesy Sesame Phyllo Bites
Not feeling the squares in this phyllo bites recipe? Use a pizza cutter to cut crackers into any shape you like!
Recipes
Baked Cheese Dip With Chive and Pepperoncini
When great dips get together, it’s magic. This recipe boasts all the beauty of a creamy onion dip with the irresistible appeal of queso.
Recipes
Lamb Shanks With Pomegranate and Walnuts
Like any braised dish, this lamb shanks recipe is better when made one day ahead.
Recipes
Spicy Cabbage and Turkey Salad
After a day of power-eating, all we want is this palate cleanser. It has tons of spice, zing, freshness—and vegetables that still have some crunch.
Recipes
Turkey Congee With Crispy Shiitake Mushrooms
If you don’t have cinnamon and star anise in your pantry, don’t buy them just for this congee recipe. You can tweak the flavor profile by using black peppercorns and parsley stems, or fennel seeds and crushed red pepper flakes instead.
Recipes
Turkey Shawarma With Crunchy Vegetables
This is an overstuffed, saucy little sandwich, but our pita trick in this recipe ensures that the pocket won’t implode while you’re eating it.
Recipes
Croque Madame With Cranberry-Mustard Relish
You know how the cheese sometimes oozes out of a grilled cheese while it’s cooking and gets all brown and crunchy when it hits the skillet? Well, this open-face sandwich recipe is dedicated to making that happen on purpose.
Recipes
Mashed Potato Skordalia
Traditional Greek skordalia is mostly garlic and olive oil with some potato or nuts added to thicken it. We flipped the ratio in this recipe: more potato, less garlic. Serve as a dip, or thin out with lemon juice and olive oil and use as a sauce for fish.
Cooking
This Cracker Is Your Canvas, Be the Artist You Always Knew You Were
Now go out there and be a cracker visionary
Recipes
Pico de Gallo Verde
The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.
Recipes
Duck Two Ways with Clementine-Fig Relish
The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.
Recipes
Garlicky Yogurt Dip with Herb Jam and Toasted Almonds
Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.
Recipes
Cheesy Sesame Phyllo Bites
Not feeling the squares in this phyllo bites recipe? Use a pizza cutter to cut crackers into any shape you like!
Recipes
Lamb Shanks with Pomegranate and Walnuts
Like any braised dish, this lamb shanks recipe is better when made one day ahead.