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
Warm Chickpea Bowls With Lemony Yogurt
Here’s a low-effort dinner bowl that comes together in less than 30 minutes.
Recipes
Mortadella Moments
This party-ready dish hits all the right notes—bready, fatty, pickle-y—in a single bite-sized portion, delivering maximum satisfaction with the least amount of friction.
Recipes
Onion-Dip Potato Chips
We made these homemade onion-flavored chips to be even more addicting than the store-bought versions.
Recipes
Pimento Cheese Crackers
The highly addictive, melt-in-your-mouth cheddar cracker is all grown up thanks to a little heat from the cayenne and a hint of sweet pepper from the pimento.
Recipes
Cauliflower Bolognese
No, this isn’t some kind of joke, and you don’t have to be a vegetarian to love what’s going on here.
Recipes
Kimchi Toast
If we had to give this toast a bunch of random personality traits, we’d describe it as a rule-breaking hothead with a softer side.