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3 weeks ago | 
bonappetit.com | Andy Baraghani
There are a ton of easy salsa recipes on the web. Diced tomatoes, a little onion, a squeeze of lime juice—what, like it’s hard? But we’re willing to put this one on the line as the best easy salsa out there; the one you can make any time of year, even when ripe tomatoes are nowhere to be found. And when you do have summer tomatoes, it’s even better. What’s the secret? Your broiler.
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2 months ago | 
staradvertiser.com | Andy Baraghani
By Andy BaraghaniNew York TimesSabzi polo is an essential part of Nowruz, the Persian New Year, symbolizing renewal and prosperity with its vibrant mix of fresh herbs. This fragrant, fluffy rice dish is traditionally served with fish, honoring an age-old custom that ties the holiday to themes of abundance and good fortune. The combination of dill, cilantro and parsley infuses the rice with a bright, earthy aroma, while saffron lends a deep golden hue.
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Mar 27, 2025 | 
denverpost.com | Kay Chun |Yasmin Fahr |Ali Slagle |Andy Baraghani
I wish I liked the phrase “ground meat” as much as I like the dinners you can make with it. Ground turkey, chicken, beef, pork and other meats are the delicious and easy-to-prep foundation of meatballs, kebabs and burgers, a key element of countless sauces and curries. “Ground meat” isn’t super appetizing to me; a platter of nachos strewed with browned beef is.
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Mar 20, 2025 | 
denverpost.com | Andy Baraghani
I’ve always wanted to go to Iran, the country my parents fled in the late 1970s just before the revolution. But for so many reasons — political tensions, family fears, shifting circumstances — that trip never happened. As someone who creates recipes professionally, cooking has become my way of closing the distance. And during Nowruz, the Persian New Year, which begins Thursday, the spring equinox, and runs for 13 days, food takes on greater significance.
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Mar 14, 2025 | 
nytimes.com | Andy Baraghani
During Nowruz, each dish symbolizes something greater: herbs for rebirth, fish for prosperity, sweet, sticky confections to usher in a year of joy. Credit... Emma Fishman for The New York Times. Food Stylist: Rebecca Jurkevich. Prop stylist: Sophia Eleni Pappas. Andy Baraghani, the cookbook author and recipe creator, grew up celebrating Nowruz. These are his recipes. Credit... Emma Fishman for The New York Times. Food Stylist: Rebecca Jurkevich. Prop stylist: Sophia Eleni Pappas.
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Feb 19, 2025 | 
bonappetit.com | Andy Baraghani
Loaded with fresh herbs, kuku sabzi is a staple of Nowruz, the Persian New Year celebration that takes place each spring. With fewer eggs than a typical frittata or omelet, the dish can go slightly sweet with dates and rose petals or savory, like the one below. Cookbook author and former BA senior food editor Andy Baraghani likes an even balance of fresh dill, fresh parsley, and cilantro in his chopped herb mixture, but you really can use whatever hearty greens and herbs you like.
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Feb 19, 2025 | 
denverpost.com | Emily Weinstein |Vallery Lomas |Dawn Perry |Andy Baraghani
By Emily Weinstein, The New York TimesMy favorite recipes to cook at home aren’t the showiest or the most elaborate. They’re the simple ones that have something I think of as a “lightbulb moment” — an idea, technique or ingredient that makes a dish distinctive, maybe even brilliant. You know a recipe has a lightbulb moment when you make it and you can’t get over how good it is, how excellent its ratio of effort to flavor. Take these roasted chicken thighs with hot honey and lime.
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Oct 17, 2024 | 
pressdemocrat.com | Jerrelle Guy |Andy Baraghani |Melissa Clark |Farideh Sadeghin
Over here at New York Times Cooking, we've been rhapsodizing about fall lately: the apples, the soups, the stews, the roast chickens, the chill in the air, the sweater season of it all. But our readers are all over the United States and abroad, too, and it may not be your time to shrug on some fleece. It may, in fact, be pretty hot out where you are. That's why I'm pointing you toward our new Parmesan-crusted salmon Caesar salad, a recipe for any weather or state of mind.
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Oct 17, 2024 | 
pressdemocrat.com | Jerrelle Guy |Andy Baraghani |Melissa Clark |Farideh Sadeghin
Over here at New York Times Cooking, we've been rhapsodizing about fall lately: the apples, the soups, the stews, the roast chickens, the chill in the air, the sweater season of it all. But our readers are all over the United States and abroad, too, and it may not be your time to shrug on some fleece. It may, in fact, be pretty hot out where you are. That's why I'm pointing you toward our new Parmesan-crusted salmon Caesar salad, a recipe for any weather or state of mind.
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Sep 12, 2024 | 
today.com | Andy Baraghani
Chef notesWe deviated from tradition by replacing the usual method of rubbing toast with cut tomatoes; instead, we grated the tomatoes to create a raw sauce that the bread can fully absorb. The bread here gets shallow-fried in olive oil until shatteringly crisp. It's delicious as-is, but feel free to top the toasts with a sprinkling of herbs, anchovies or dried chile flakes, if you like.
