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
Wild Rice Dressing
This savory wild rice dish is the ultimate gluten-free stuffing, doubling as a holiday-appropriate grain salad with lots of fresh herbs.
Recipes
Warm Eggplant Salad With Walnuts
Date syrup gives this savory, nutty eggplant salad the perfect amount of sweetness.
Recipes
The Garlickiest Fried Rice
Crispy fried garlic on top, garlic oil leftover, and rice fried up in all of it. Garlic heaven.
Recipes
Slow-Cooked Halibut with Garlic Cream and Fennel
When garlic is cooked gently in plenty of fat (in this case, cream), it becomes something else entirely.
Recipes
Herby Garlic Confit
Spread it on grilled bread, mash it into store-bought mayo, or stir into mashed potatoes.
Recipes
Cucumbers With Ajo Blanco Sauce
This ajo blanco sauce is rich from almonds, tart with sherry vinegar, and plenty garlic-pungent, it’s what we’re putting on everything we’re making this season.
Recipes
Fermented Garlic Honey
You can drizzle this honey over pepperoni pizza (trust!), serve alongside spicy fried chicken, and more.
Cooking
BA’s Best Pesto Recipe Is Here and It's the Perfect Balance of Nuts, Herbs, and Cheese
Do you really need to blanch the basil? Toast the nuts? Grate the garlic? Here’s the deal.
Recipes
Cashew Yogurt
Think of this creamy cashew yogurt as a new, flavorful vessel for your granola or fruit in the morning.
best-new-restaurants
Maydan in Washington, D.C. Is the No. 2 Best New Restaurant in America 2018
It took a trip halfway around the world to design the live-fire hearth at the center of this Middle Eastern restaurant. But it takes only one meal—and a couple hours staring longingly at the huge hearth and all the charred meats and puffy bread coming off it—to realize why it was so worth it.
Recipes
Cold Udon with Grapefruit Ponzu
Cold noodles are the ideal canvas for jammy roasted tomatoes in this light summer dish.
Shopping
Biore UV Aqua Rich Watery Essence Is the Luxe Sunscreen I Order from Japan
Senior food editor Andy Baraghani owes his glowy skin to this cult sunscreen.
Recipes
Shrimp and Basil Stir-Fry
There’s so much more you can do with your farmers’ market basil than making pesto!
Recipes
One-Skillet Lemony Chicken with Fennel and Tomatoes
This simple, satisfying one-skillet chicken recipe leaves you with a ton of sweet, sweet pan juices—plenty of crusty bread for sopping it all up is non-negotiable.
Recipes
Grilled Salmon With Lemon-Sesame Sauce
For this lemony grilled salmon recipe, the key is cooking fish that still has its skin on.
Recipes
Honey-Chipotle Shrimp Tacos
These easier-than-easy shrimp tacos are packed with flavor, and ideal for busy weeknights.