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
Baked Three-Cheese Onion Dip With Chive and Peperoncini
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
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
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
Lobster Fra Diavolo
To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and claws, and split the others for serving.
Recipes
Caramel Corn Popcorn Balls
These cute, packable treats need to be formed when the caramel is still warm and malleable. For this popcorn balls recipe, after coating them with caramel, wait just long enough for them to be cool enough to handle.
Recipes
Kohlrabi Pickles With Chile Oil
Kohlrabi has a muted flavor and crunchy texture similar to a broccoli stem, which is something to keep in mind for this pickles recipe.
Recipes
Mashed Kohlrabi With Brown Butter
It's a pain, but you have to peel the kohlrabi for this recipe. Take off enough of the purple or green skin to reveal the inner white flesh.
Recipes
Fennel-Rubbed Chick-etta
Get all the garlicky, herby flavors of classic Italian Porchetta in a roast chicken.
Recipes
Kimchi Udon with Scallions
The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you’ll want to play it over and over again.
Recipes
Poached Cod With Potatoes and Leeks
Here, fillets of delicate white fish gently poach in thyme-infused milk. The addition of lightly mashed potatoes and leeks makes it the perfect one-pot meal.
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
Turkey Congee With Crispy Shiitake Mushrooms
A cozy, stick-to-your-ribs porridge that soothes as it nourishes.
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.
Recipes
Spicy Cabbage Salad With Turkey and Peanuts
After a heavy Thanksgiving meal, we look for recipes that double as a palate cleanser, with spice, zing, freshness—and vegetables that, you know, still have some crunch.
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
Winter Panzanella With Stuffing Croutons
Stuffing salad still counts as salad, right? In this recipe, it does.
Recipes
Spiced and Steamed Couscous with Brown Butter
Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.
Recipes
Cauliflower Salad With Mint, Pomegranates, and Nigella Seeds
Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.
Recipes
Chermoula with Red Chile
This chermoula sauce recipe is even better if it sits for a while to let the flavors meld.
Recipes
Braised Chicken with Chickpeas and Swiss Chard
The chicken should be falling-apart tender; if it starts to shred when you plate it, that’s a good sign!