Andy Baraghani

The Windy City is famous for many things—hot dogs “dragged through the garden,” Portillo's iconic chocolate cake, pizza as deep as lasagna—but perhaps my favorite of the bunch is Chicago-style popcorn.

No wine? No problem. Lemon gives all the brightness and lift necessary—tempered with a little honey and a few pats of butter.

I didn't grow up in a baking household. As the Asian immigrant lore goes, our oven (and dishwasher, while we're at it) was, indeed, used primarily for storage.

There's nothing better than a classic steakhouse salad. Crisp lettuce, salty bits of bacon and blue cheese, and a creamy dressing speckled with

Crispy. Golden. Fluffy. Bubbe would approve.

By Andy Baraghani Chef The holidays are long. Baraghani's snacks are easy. Here are the dishes he turns to for maximum payoff with minimal stress.

Culinistas gathered to raise money for edible education in NYC schools with rooftop cocktails, stunning downtown views and a dinner from chef Nick Curtola of The Four Horsemen and I Cavallini. The event raised almost $1 million for Edible Schoolyard NYC's mission is to support edible education for every child in New York City through hands-on cooking and gardening education

This quick and creamy lemon and chile pasta combines butter, Parmesan, and lemon juice for a velvety sauce with a sunny scent, perfect for a bright weeknight meal or a special outdoor dinner.

This extra-green pasta salad combines spinach, basil, and a miso-infused sauce for a vibrant, savory dish perfect for immediate enjoyment or a chilled picnic treat.

By Andy Baraghani This is the kind of chicken dish you make when all the pretty greens finally show up at the market and you want something light but still deeply satisfying.