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Andy Baraghani on Muck Rack

Andy Baraghani

New York
As seen in: MSN, NYT Cooking, The New York Times, Yahoo Life, The Guardian, The Wall Street Journal, Yahoo News, CBS News, Los Angeles Times, Chicago Tribune and
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Articles

Get Your Greens (Gleefully) With This Vibrant Pasta Salad

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By Andy Baraghani
| TODAY Verified
Recipes Aug. 17, 2026, 2:00 PM EST / Updated Aug. 17, 2026, 2:54 PM EDT Johnny Miller for The New York Times Add to Google Rating: (0) Chef notes 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.
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Spicy and Creamy Cashew Chicken Salad

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By Andy Baraghani
| TODAY Verified
Chef notes 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.
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Palm Springs Date Shake Original

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By Andy Baraghani, Rebecca Firkser Verified
| Bon Appetit Verified
An old-school California date shake is definitely not a smoothie. A specialty of Southern California’s Coachella Valley, where date palms thrive in the desert climate, it’s a rich, sweet milkshake that’s spawned countless iterations made with frozen bananas, almond milk, Greek yogurt, or nut butter. This date shake recipe keeps the focus on the dates and store-bought vanilla ice cream.
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