Fresh and vibrant Thanksgiving recipes from cookbook author and recipe developer Andy Baraghani.
Nine years ago, I found myself in San Francisco, a fresh transplant from New York. With only a week of work at a new job under my belt, there was no money to fly home for Thanksgiving. Thankfully, my friend, who’s from the East Bay, invited me to his family’s home in El Sobrante for the holiday.
I remember arriving at their house and being immediately greeted as if I were family. Andy’s family is Persian, and as I walked through their home, I was struck by the smells and sights of his mother’s cooking and all the staging in the kitchen and dining room. There were Thanksgiving staples, of course, but tucked among the turkey and stuffing were bright red pomegranates and piles of freshly chopped dill and parsley.
That feast was on my mind again a few months back while talking with Andy, and I told him that’s the kind of food I wish to have at Thanksgiving. But instead of wishing, I asked him to make it a reality for The Times’ Thanksgiving menu this year. And he delivered, big time. All his recipes are nourishing and rich but accented with bursts of acidity and freshness and boldly realized in a way that modernizes the classic holiday dishes in all the right ways. It’s the same tone he brings to his forthcoming cookbook, “You might know Andy. As the former senior editor at Bon Appétit, he developed recipes for the magazine and starred in numerous videos in its test kitchen, showing off cooking that results in relaxed yet statement-making dishes.
Andy brings his effortless California sensibility to a collection of instantly craveable classics: Hisis broken into more easily manageable parts, rubbed with shawarma-inspired spices like coriander, cumin and smoked paprika and then roasted with purple onions and heads of garlic until tender and burnished from the rub. All the parts fit on a single baking sheet and cook in just an hour and a half, a boon to your cooking schedule when there’s a bottleneck of dishes waiting to get into the oven.
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