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
Shaved Fennel Salad With Croutons and Walnuts
This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch.
Ultra-Creamy Mashed Potatoes
This easy, perfect mashed potatoes recipe produces the creamiest and fluffiest version of this comfort food classic around.
Dry-Brined Turkey With Tangy Honey Glaze
Our never-fail turkey is excellent in every way that other turkeys often fall short. Period.
BA’s Best Tuna Casserole
Hit with cheddar cheese and a crunchy potato chip topping, this is the tuna casserole to end all tuna casseroles.
No-Brainer Corn Salad
Sweet summer corn begs to be mixed with a splash of acid, a touch of heat, salty cheese, and toasty nuts.
Creamy Mushroom Pasta
Mushrooms just need a quick sear in a hot pan before being tossed with pasta and cream in this easy weeknight dinner.
BA’s Best Pesto
The key is to add the basil at the very end instead of blending everything all at once.
Mozzarella Sticks
The prep work for this recipe for homemade mozzarella sticks can be done in advance; plus the cook time’s short, making them great for game day—or anytime.
Maple-Roasted Carrots
With their sweet-hot kick from maple syrup and red chile flakes, these oven-roasted carrots will have everyone asking for more.
How—and Why—to Incorporate More Seaweed Into Your Cooking
Learn the difference between kombu, nori, and hijiki, and how to properly incorporate different types of seaweed into your recipes.
Andy Baraghani’s Essential Kitchen Tools
The cookbook author and former Bon Appétit editor weighs in on his favorite vegetable peeler, meat thermometer, and mandoline.
Clams With Crispy Ham and Butter Beans
It’s aioli-slathered toast doused in brothy butter beans, clams, and crispy ham. What else do you need to know?
Kuku Kadoo
Serve this spring-y Persian kuku, full of tender leeks and zucchini, with warm flatbread or on a sandwich.
Buttered Potatoes With Salted Lemon
Don’t sleep on preserved lemons, the perfect briny counterpart to these fluffy-crispy buttered potatoes.
Smoky and Crunchy Peas With Creamy Nuoc Cham
Sour-salty-spicy nuoc cham goes creamy thanks to a handful of toasted cashews and a blender. Spoon the sauce over blistered peas or just about any other vegetable.
Shawarma Roast Chicken With Shallots and Lemons
Shawarma-style roast chicken at home? You deserve it. No rotisserie required.
Big Shells With Spicy Lamb Sausage and Pistachios
Big shells aren’t just for stuffed pasta. Here they hold strong against punchy sauce, spicy sausage, and bracing broccoli rabe.
Celery and Salted Lemon Cocktail
This brunch cocktail uses 8 celery stalks so, if you ignore the vodka, it’s basically spa water.
Spaghetti With Tomato and Walnut Pesto
Basil is a mere garnish in this nutty, cheesy, peak-season pesto sauce.