Will Travel for Food
AROUND OUR OFFICE I’m always pleasantly surprised at how diverse our staff’s food preferences are. Who is a dessert person, who is not? Who goes hard for French cassoulet and who prefers ramen? Our differences notwithstanding, we all agree on at least this: When it comes to vacations, we pick restaurants before hotels and choose museums for their proximity to wine bars. So in this, our travel issue, we are thrilled to share intel from some of our favorite food obsessives. Andy Baraghani, whose food graced the pages of BA every month when he worked in our test kitchen, shares recipes from his new cookbook, The Cook You Want to Be, as well as memories from his trips abroad in “Been There, Ate That” (page 48). We feature six recipes, but…
