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
Semolina Cake With Oranges
The semolina bakes into a crunchy layer on the top and bottom but stays moist and delicate within.
Recipes
Fried Herb Salsa Verde
This all-star topper can gussy up anything: steak, roasted potatoes—even a citrus salad.
Recipes
Lime-Marinated Onions with Pine Nuts and Mint
These flavorful marinated onions also make a great condiment for grilled steak.
Recipes
Poached Cod with Potatoes and Leeks
Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.
Recipes
Fennel-Rubbed Chick-etta
The traditional stuffed pork roast is so delicious but so laborious. This chicken has all the same garlicky, herby flavors—not to mention lots of crispy bacon bits—and it’s optimized for a weeknight meal.
Recipes
Shaved Kohlrabi with Mint, Tahini, and Pistachios
Kohlrabi "bulbs" fall somewhere between the size of golf balls and softballs. The smaller they are, the sweeter they are, which is desirable for this recipe since you're serving them raw.
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
Gin and Mint Tea Cocktail
Use gunpowder green tea if you can find it. The robust flavor will provide depth to this quaffable cocktail recipe.
Recipes
Kohlrabi Pickles with Chili 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
Stir-Fried Kohlrabi with Bacon and Scallions
As long as the kohlrabi's greens are fresh-looking and not wilted, you can eat them. They can be sauteéd just like spinach.
Recipes
Peach Parfait With Salted Graham Cracker Crumble
A habit-forming graham cracker crumble takes peaches and cream to another dimension.
Recipes
Mussels With Spicy Tomato Oil and Grilled Bread
Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.
Recipes
Watermelon With Yogurt, Poppy Seeds, and Fried Rosemary
There’s no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory—the kind of dish that’s as comfortable at the breakfast table as it is at a potluck.
Recipes
Spicy Lamb Pizza With Parsley–Red Onion Salad
Our homage to lahmacun, the Middle Eastern flatbread.
Recipes
Spaghetti with Tomato and Walnut Pesto
Sweet, roasted cherry tomatoes get blitzed into the sauce as well as tossed with spaghetti for this deeply flavored pasta dinner.
Recipes
Seared Scallops With Red Chile Paste and Fennel Salad
Scallops: so meaty and delicious and yet so easy to overcook. That’s why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.
Recipes
Corn Salad with Hazelnuts, Pecorino, and Mint
Because would it really be a barbecue without grilled corn?
Recipes
Watermelon and Jicama Salad With Jalapeño and Lime
This colorful salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.
Recipes
Watermelon and Prosciutto With Mint and Toasted Almonds
Watermelon and prosciutto may seem like an unlikely pair, but the salty-sweet mix will make this your new go-to fruit salad.