Andy Baraghani
THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  THE COOK YOU WANT TO BE  
Andy Baraghani
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Andy Baraghani is a cook, food writer, video personality, and the author of The Cook You Want To Be. Raised in the San Francisco Bay Area, Andy grew up watching a lot of cooking shows on PBS while learning to cook at home under the careful supervision of his mother (and with the help of a footstool). His experiences at the legendary Chez Panisse and Estela cemented his love for cooking, and his bold, highly achievable flavors became his signature cooking style during his time as a food editor at Bon Appétit. Andy lives in New York City with his extensive mortar and pestle collection.

 
 

As the talent behind many of Bon Appetit’s viral recipes--favorites like Cauliflower Bolognese, Tahini Ranch, and Ramen Noodles with Miso Pesto--Baraghani creates wow-factor flavors, delivers beautiful and satisfying meals with minimal fuss, and recasts well-known dishes in utterly delicious ways.

Photos (minus little me in the middle) by Graydon Herriott