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
Glazed Leeks With Pine Nut Salsa Verde
When cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde, humble leeks transform into the in-demand side that no one saw coming.
Recipes
Marinated Lentils With Lemony Broccolini and Feta
Roasted lemony broccolini, lentils, and salty feta are doused in a spiced oil that’s even better on day two.
Recipes
Farro and Escarole Soup
This delicate, brothy grain soup manages to be comforting and fortifying—but without requiring a nap afterward.
Culture
Your Yogurt Better Be Full Fat—and More Essential Cooking Rules From Andy Baraghani
Our senior food editor wants you to stay away from the 2-percent stuff.
Recipes
Poached Cod in Tomato Curry
We opted to use cherry tomatoes for this poached cod recipe because we like their sweetness and how quickly they collapse into a sauce.
Recipes
Chile-Braised Short Ribs
Make this smoky-spicy braise when it’s Sunday and you’ve got big plans to never leave the house.
Recipes
Beef and Ginger Stir-Fry
Make this glossy, buttery beef stir fry when you need dinner on the table in less time than it takes to listen to a podcast.
Cooking
This Pan Con Tomate Is the Tomato Toast of 2019
It requires minimal effort for an incredible payoff. But also: good bread.
Recipes
Herb Jam
This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.
Recipes
Summer Bolognese
Think of this weeknight-friendly pasta recipe as a lighter take on the classic Italian ragù that features cherry tomatoes, a red chile for some heat, and tons of fresh basil.
Recipes
Cashew Nam Prik
Nam prik is a delicious chile-based dip found all over Thailand. Here's our healthyish take on it.
Recipes
Pan con Tomate
Spoiler alert: We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb.
Recipes
Tomato Salad with Warm Basil Dressing
This savory infused oil is about to open up your salad world.
Recipes
Tomatoes With Fig and Prosciutto
This salad is a riff on melon and prosciutto. We swapped the melon for jammy figs and sweet tomatoes.
Recipes
All Day Every Day Sauce
Once you’ve paired this sauce with all sorts of vegetables and proteins, reinvent it.
Recipes
Spaghetti With No-Cook Puttanesca
A bright, summertime pasta sauce packed with in-season tomatoes and briny olives.
Recipes
Tomato and Parmesan Risotto
Use the smallest tomatoes you can find at the market for this recipe—they’ll be extra sweet.
Recipes
Cheesy Stuffed Tomatoes
They’re stuffed with garlic, pistachios, and stretchy molten-mozzarella.
Recipes
New-and-Improved Greek Salad
The method for marinating the feta is also a good trick for other fresh cheeses—try goat, mozzarella, or paneer.