Andy Baraghani’s Persian-inspired soup combines navy beans, chickpeas, and lentils with fresh herbs in a golden turmeric broth. Topped with crispy fried onions, mint-infused oil, and tangy buttermilk yogurt, this vegetarian dish delivers layers of texture and flavor.
Andy Baraghani’s Tomato Toast reinvents the classic sandwich with grated garlic-infused mayo and lemon juice. Served open-faced on toasted country bread, it’s topped with juicy tomatoes and a flavorful mix of sesame seeds, sea salt, pepper, lemon zest, olive oil, and Aleppo pepper. A simple yet sophisticated summer treat.
As a cartoon in the New Yorker recently said, “Summer’s here. Do you want to talk incessantly about tomatoes or corn?” All I ask is: why choose? Sure, I practically eat tomato sandwiches daily during July and August, but I’m never going to turn down […]
The best are the ultra-crispy ones found in many restaurants (which is typically achieved by deep frying). At home, I’m not deep frying sprouts, so my ideal version is roasted at high heat, like Andy Baraghani’s Charred Brussels Sprouts with Creamy Nuoc Cham!
One of my favorite ways to enjoy cabbage is with a nice char, like Andy Baraghani’s Tahini-Smothered Charred Cabbage. The wedged cabbage is rubbed with olive oil and sprinkled with salt, then charred on both sides before being drizzled with creamy tahini-lemon sauce with hints of garlic, honey, and cumin. A sprinkling of dill and sesame seeds is all you need before digging in!
Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: heavy cream Pricey Ingredients: —Hard-to-find: — Recipe on BonAppetit.com
Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: GuancialePricey Ingredients: —Hard-to-find: — Recipe on BonAppetit.com
Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: sumacPricey Ingredients: —Hard-to-find: — Recipe on BonAppetit.com