Andy Baraghani

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.

By Andy Baraghani Chicken salad can often veer a little heavy, weighed down by too much mayonnaise or a dressing that dulls everything it touches.

Enjoy a comforting blend of tender meatballs, plump fregola, and hearty greens in a rich, buttery broth that's both light and satisfying.

Refreshingly earthy, nutrient-dense, and super easy to grow at home, basil is one of the best herbs around. Along with oregano, thyme, and rosemary, it's part of the mint family.

Attention: A date shake is not a smoothie, but you can have it for breakfast if you want.

Chicken salad can often veer a little heavy, weighed down by too much mayonnaise or a dressing that dulls everything it touches. This one takes a different approach: Cashew butter gives the dressing a creamy body, while soy sauce, fresh lemon juice and a little honey keep it bright, salty and lively. The result is something that coats the cabbage and chicken just enough without feeling too rich. Let the cabbage and chicken sit in the dressing for a few minutes so they can soften slightly while really picking up those flavors. Just before serving, fold in the cucumbers and herbs so they stay crisp and fresh; a handful of roasted cashews bring even more crunch. This chicken salad is punchy, deeply textured and the kind you'll happily keep in the fridge for a few days, if it lasts that long.

This vibrant green pasta salad gets its color from a combination of spinach and basil, but you can swap the spinach for arugula for a more peppery finish. (Some of us need a little bite in our lives!). The miso in the sauce does a lot of the heavy lifting, imparting a salty, almost Parmesan-like quality. You can eat the salad immediately or chilled for a summer picnic. If making it a day ahead, don't add the basil garnish and cheese until you're ready to serve.