In his first cookbook, Andy Baraghani instructs cooks on how to trust their instincts.
The crushed orange and rosemary braised lamb from “The Cook You Want to Be,” by Andy Baraghani.
Cooking by instinct is often heralded as the secret to becoming a better home cook, but not everyone is born with a cooking intuition. It can be taught, however, and there’s no better teacher than. I’ve been friends with Baraghani for over 10 years now, and he’s one of the few people I know whose cooking I would eat with no question — and that’s because he has a great cook’s knack for knowing just how to create simple but revelatory dishes.
of lamb shoulder, a bath of chiles, rosemary, orange peel and wine imbues the meat with bold flavors that are lightened by a tangy yogurt flavored with lemon, raisins and pistachios.Influenced by stints at Chez Panisse and top restaurants in New York, as well as his own Persian heritage, Baraghani’s cooking is simple, bold and inviting, and he shows a keen maneuvering of spices and herbs that brings otherwise simple vegetables or meats to life in a way that many other cooks can’t.
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