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
Jerk Spice–Rubbed Chicken Legs
We took the traditional Jamaican jerk spice and…simplified it. Before you call the authenticity police, give it a try on roast chicken legs.
Recipes
Palm Springs Date Shake
Walnuts add a touch of bitterness to balance the sweet dates blended into this favorite Southern California ice cream treat.
Cooking
3 Recipes That Get You Legitimately Excited to Eat Salad
Salad should be substantial, craveable, and—honestly—fun to eat. Here’s how to get excited about raw veg.
Recipes
Shrimp Toasts with Sesame Seeds and Scallions
These dim sum–style shrimp toasts make a surprisingly simple—and utterly addictive—at-home snack. With this method, you don’t even need a deep fryer to pull them off.
Recipes
Crunchy Veg Bowl with Warm Peanut Sauce
A warm, sultry peanut sauce makes even bean sprouts feel indulgent. Learn how to make this recipe and more in our online cooking class with Sur la Table.
Recipes
Strip Steak with Lemony Yogurt and Radishes
Two for one: Spooning spiced butter over steak flavors the meat while building a nuanced sauce.
Recipes
Spring Minestrone Verde with Pistachio Pesto
Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.
Recipes
Crudités with Bacon XO Sauce
XO sauce can be used as an all-purpose condiment. It’s great over rice, steamed or roasted veggies, or roast chicken.
Recipes
Hand Salad With Buttermilk, Grapefruit, and Mixed Seeds
These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.
Recipes
Sweet Granita with Blackberries, Toasted Almonds, and Mint
Who knew that dessert could be as easy—and refreshing—as combining sugar and water?
Recipes
Asparagus Gremolata
We’re just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.
techniques
Fried Calamari Dreams Are Made of These
The deep-fried squid with aioli is the must-order dish at NYC's Wildair. So we got the chefs to teach us how to make it at home.
techniques
3 Revamped Casserole Recipes That Prove They're Cool Again
Casserole so beautiful, you can finally Instagram it without shame.
Recipes
Tamale Pie With Mint Yogurt
Ras-el-hanout is a Moroccan spice blend that contains several warming spices (such as cinnamon and nutmeg) with a little ginger and chile for heat. If you can’t find it, use garam masala instead.
Recipes
Spanish Breakfast Casserole With Eggs and Bacon
This is ideal for a brunch party; the entire casserole can be assembled the night before so all that’s left to do is bake it the next day. And let’s be real: We’d happily eat it for dinner, too.
Recipes
Spicy Marinara Sauce
Add another ½ tsp. red pepper flakes if you like it fiery; omit them all if you don’t. This sauce pairs perfectly with our mozzarella sticks.
Recipes
Buttermilk Ranch Dressing
Think of this as a universal buttermilk ranch dressing that you could use to dunk your veggies or onion rings or drizzle onto your pizza.
Recipes
BA's Best Onion Rings
The secret to our best onion rings is a batter made with beer and club soda; make sure both are very cold before stirring into the batter. This is part of BA's Best, a collection of our essential recipes.