Andy Baraghani grew up celebrating Nowruz. These are his recipes. https://nyti.ms/41xYpX4 | NYT Cooking

Savor the beginning of Pumpkin Spice season during the final episode of The First Sip, a six-part series created in collaboration with Bon Appétit Magazine✨ 🧡 In the sixth episode, chef and culinary writer Andy Baraghani whips up an easy-to-make Pumpkin Spice Cake Iced Latte featuring our latest fall favorite, Pumpkin Spice Cake with notes of cardamom and spice, perfect over ice. ☕ Watch the full episode (https://nespres.so/a/46l3OG) and shop Pumpkin Spice Cake (https://nespres.so/a/oTqQDP) to

For Andy Baraghani, cooking is all about creating moments. Last summer, he hosted an outdoor dinner with friends, captured in our limited-edition book with ASSOULINE. Now he’s sharing a favorite from that night: Slow-Roasted Chicken Confit with jammy tomatoes, whole lemon, shallots, garlic and rosemary. Shop the Book: https://bit.ly/4i0fA9L Ingredients: 4 whole bone-in, skin-on chicken legs or 2½ to 3 pounds bone-in, skin-on drumsticks and thighs Kosher salt 1 pound small tomatoes, halved length