Andy Baraghani is a former Senior Food Editor at Ba. He specializes in food and beverages, focusing on recipes and wellness, with a particular interest in umami-rich ingredients like salt-packed anchovies and bottarga. Andy's work has been featured in Epicurious, Bon Appetit, and Today.
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Andy Baraghani's coverage is heavily focused on food and cooking, particularly with a strong emphasis on providing how-to guides and gift guides related to recipes and international cuisine. If you have expertise in creating unique or internationally inspired dishes, or if you can offer insights into the latest trends in food and cooking techniques, your pitch may resonate well with Andy.
Given his focus on house & home themes, pitches related to kitchen tools, appliances, or decor that complement the cooking process might also be of interest. Also consider pitching ideas for unique gift items related to cooking and international cuisine which align with his coverage attributes.
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By: Molly Baz, Lesley Enston, Andy Baraghani, Jesse Szewczyk, Zaynab Issa, Oliver Strand, Claire Saffitz, Sarah Jampel
Somewhere between a soup and stew, this spicy chicken bouyon is a family favorite.
By: Shilpa Uskokovic, Molly Baz, Oliver Strand, Sarah Jampel, Alaina Chou, Andy Baraghani, Chris Morocco
Brussels sprouts, cheese, and golden raisins walk into a bar.
By: Kendra Vaculin, Chris Morocco, Sarah Tenaglia, Mary-Frances Heck, Andy Baraghani, Shilpa Uskokovic, Rachel Gurjar
All this weeknight-friendly, one-skillet dinner needs is a cold beer.
By: Sarah Mclellan, Sarah Jampel, Jesse Szewczyk, Shilpa Uskokovic, Alaina Chou, Mary-Frances Heck, Andy Baraghani, Ellen Marie Bennett
A crisp, gluten-free snack that pairs well especially well with drinks, these cheesy panisse have the perfect custardy texture and buttery flavor.
Earthy, umami-rich fungi are ideal for cooking like meat: searing, tossing in butter, and serving alongside a robust pan sauce.
Keep a package of puff pastry ready in the freezer and a tasty nibble for a festive gathering is never far behind.
This oversized crème brûlée is the centerpiece your dinner table is begging for. Whip one up for the holidays, a special anniversary, or Valentine's
With the blistered, glistening skin of good roast chicken and the sauciness of a stew, this is a quietly elegant, cozy dinner.
By: Andy Baraghani, Mary-Frances Heck, Ellen Marie Bennett, Sarah Mclellan, Alaina Chou, Jesse Szewczyk, Annah Feinberg, Rebecca Belenky, Sarah Jampel
Stable enough to last days in the fridge (and hearty enough to sate a breastfeeding mom).
By: Jesse Szewczyk, Rebecca Belenky, Chris Morocco, Dawn Perry, Hana Asbrink, Andy Baraghani, Kendra Vaculin, Claire Saffitz
Buffalo chicken dip, but make it dinner.
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