A kitchen-table conversation with Ina Garten
Andy joined Happy Hour with Ina Garten to talk about Ditto, getting a start at Chez Panisse, seasoning food and favorite Paris restaurants.
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Andy Baraghani
Andy Baraghani is a cook, food writer and recipe developer whose Persian roots and restaurant training shape recipes for home cooks, from Bon Appétit videos to the James Beard Award-winning The Cook You Want to Be.
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Andy’s happenings, collected from public sources, plus their backstory and Starbook, where fans write.
A first look at plans for Ditto
In a New York Times interview, Andy discussed a first restaurant, Ditto, near Union Square. The project with Michael Silber grew from a desire for a comfortable, casual place to eat in Lower Manhattan.
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Talking travel, taste and Persian roots
On Traveling Through with David Prior, Andy discussed how journeys through Vietnam, Beirut and Sicily connect with a Persian upbringing and continue to shape the food.
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Cooking a colorful Thanksgiving from start to finish
Andy hosted an NYT Cooking video walking through a Thanksgiving menu, including an olive oil pumpkin cake with salted maple cream.
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An olive oil lesson with three recipes
For NYT Cooking’s Cooking 101, Andy covered shopping for olive oil, then made honey-miso dressing, chile-fried eggs and poached tuna with garlic aioli.
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