Andy Baraghani's Grain Bowl with Cucumbers, Kimchi, Boiled Egg, and Chili Oil

My Lunch Therapy patient this week, Andy Baraghani, made a name for himself at Bon Appetit with his viral videos and approachable-yet-exciting recipes. He's now the author of a brand new cookbook, The Cook You Want to Be, which arrives on shelves April 26th. In today's session, we talk all about Andy's sense of discipline and how it changed during the pandemic. We also cover his Iranian background, the different kinds of food his mother's family made vs. his father's family, his favorite cooking smell from childhood, his love for fancy restaurants as a kid, and how he started his career by just walking into Chez Panisse and asking for a job. We also cover the recipe that he's proudest of: his kuku sabzi, or Persian frittata. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit megaphone.fm/adchoices