Recipes By Julia Moskin
392 recipes found
Brisket Summer Rolls With Sriracha-BBQ Mayonnaise
With Vietnamese-American communities thriving in Texas cities, delicious mashups were inevitable, like this summer roll stuffed with glass noodles, fresh herbs and smoky barbecued beef instead of the traditional pristine shrimp. Dennis Ngo, a self-trained chef, devised it as a way to serve all the pieces of the whole briskets he smokes for Lonestar Empire, his roving barbecue business in New York City. The slick of spicy, barbecue sauce-flavored mayo is pure pleasure.
Japanese Beef and Rice Soup
When the chef Marco Canora was told to cut back on coffee, soda, wine and beer for health reasons, he found himself sipping cups of broth from the stockpots at his restaurant, Hearth, instead. Soon he had designed an entire system of healthful eating (and drinking) around the stuff. This soup, wintry but light, is a satisfying example. At Brodo, a takeout window that he opened in 2013, a to-go cup of broth can be customized in as many ways as an espresso at Starbucks — with ginger juice, mushroom tea and other aromatics and add-ons. This is easy to pull off at home, too.
Sameh Wadi’s Lamb Shanks With Pomegranate and Saffron
This glossy, savory stew combines two staples of traditional Middle Eastern cooking: rich lamb and tangy, sweet-sour pomegranate. It makes a vivid main course, with each meaty shank garnished with bright pomegranate seeds — perfect for a festive dinner such as Eid al-Fitr, the feast day on the Muslim calendar that marks the end of daily fasting for Ramadan. Pomegranate molasses is easy to find in Middle Eastern markets. Date syrup or sherry or balsamic vinegar could also work, since the pomegranate juice in the recipe already provides the tannic flavors you are looking for in the sauce — but adjust the amount carefully to taste.
Spiced Skirt Steak With Whole Roasted Plantains
Arrachera, the cut of meat that is usually translated as "skirt steak," is very popular for grilling in Latin America, and also in the United States among butchers — because they know the difference between the inside and the outside skirt. The arrachera is the outside skirt, and it's thicker, much more flavorful and usually more tender than the inside, a flatter and fibrous cut. (The names refer to which part lies deeper inside the animal.) The chef Eric Werner serves this at Hartwood, in Tulum, Mexico, where all the cooking is done over wood; if you have a grill, this steak will benefit from it. Cook it over high heat, but just for long enough to sear the outside. The plantains are absurdly simple to make but have an especially lovely texture from being roasted in their skins. Think of them together as steak and potatoes, and serve with a salad to make a fast weeknight dinner.
Soft-Boiled Eggs With Watercress and Walnut-Ricotta Crostini
You don’t need your own hen to make this egg-based dish from the food writer Ian Knauer, whose family has always kept chickens. In his book, “The Farm,” he shared recipes from a year of cooking with largely farm-grown ingredients. Among them was this dish, which is as good as a simple dinner as it is for breakfast or lunch.
Sauce Gribiche
This recipe is adapted from “The Tenth Muse: My Life in Food,” the memoir of Judith Jones, the book editor who among many other things first brought Julia Child into print. It comes together in about five minutes and improves cold meats, cold cuts, blanched asparagus, boiled potatoes – almost anything you can think of. Take note: the egg needs to be really finely chopped to achieve the sauce’s optimal texture.
Boiled Potatoes With Butter and Mint
The chef April Bloomfield cooks from a place of profound hunger for good food: specifically, Birmingham in the Midlands of England, where she grew up in the 1970s and 1980s just as English food reached a low point. The childhood food she remembers most fondly: the hot buttered potatoes served in her school cafeteria. Her homage to that dish is this basic but stunningly good recipe for freshly boiled potatoes thickly glazed in butter and brightened with lemon, garlic, cracked black pepper and what she calls a "five-fingered pinch" of fresh mint leaves, "as much as you can grab with just the tips of all five fingers."
Bavarian-Style Soft Pretzels
These pretzels, called laugenbrezeln, take a bit of planning and time. But they only spend a quarter-hour in the oven, filling the kitchen with a lovely smell, and then you have soft, warm, salty pretzels that you made yourself. What’s that worth? A lot.
German-Style Sweet Mustard
Daikon and Carrot Pickle
Green Gazpacho
Sufganiyot (Orange-Scented Jelly Doughnuts)
Some Jewish foods take a lifetime to love. It can take years of practice to truly enjoy the baby food flavor and clammy texture of gefilte fish. And as festive desserts go, the dry honey cakes baked for the Jewish New Year are hardly alluring. This may explain why American Jews have enthusiastically embraced a Hanukkah treat popular in Israel, sufganiyot, or, as we know them, jelly doughnuts. Fragrant with sugar and jam, sufganiyot (the plural of sufganiya) have become a sweeter symbol of the holiday, especially for children.
Chinese-Style BBQ Ribs
These are the best oven-roasted ribs ever, and they can also be finished on a grill for extra smoky flavor. Creating steam in the oven is the key to tender meat. The ingredients here are close to the ones used by traditional Cantonese barbecue masters to produce sticky-salty-sweet meat that has a reddish, caramelized crust — with ketchup standing in for Chinese red fermented tofu. (It can be left out if desired.) Although these ribs are presented as an appetizer in many American Chinese restaurants, barbecued meat is traditionally a main course, served with freshly cooked rice and a green side like smashed cucumber salad or stir-fried bok choy.
Sweet Potato Steak Fries With Crunchy Spices
Sweet potato fries in restaurants are usually double-deep-fried; it’s difficult to make them crisp in an oven, but this recipe does the trick at the last minute with brown sugar and spices.
Salad with Buttermilk-Basil Dressing
Here’s a marvelous, peppery salad with buttermilk cornbread croutons and a tangy buttermilk-basil dressing that came to The New York Times from the chef Bart Vaughan of the Foothills Milling Company in Maryville, Tenn. Add bacon and it’s enough for a meal.
Bacon Fat Gingersnaps
The former New York Times fashion critic Cathy Horyn is also an accomplished home baker. (Not many of us food writers are also sleek fashion plates, so her kitchen prowess is all the more impressive.) This recipe is based on Swedish ginger cookies, a Scandinavian-American tradition in her hometown, Coshocton, Ohio, but it is also the cookie equivalent of a Chanel suit: updated, modern, but ultimately a familiar take on a classic. The flavors are truly remarkable, with a robust and smoky-salty undertone that sets these apart from other gingersnaps. Make bacon for breakfast a couple of weekends in a row, strain the fat into a container, and refrigerate: you’ll soon save up enough for a double batch.
Gogola (Banana Beignets)
These tender banana doughnuts are traditionally prepared for Phagwah (called Holi in India), a Hindu holiday celebrated in Trinidad and Guyana that commemorates the escape of the prince Prahlada from the burning lap of the demoness Holika. A kadhai, an all-purpose domed pot like a Chinese wok, is used to deep-fry a batter of ripe bananas, flour and sugar into plump bites called gogola. The batter is scented with mixed essence, a popular Caribbean flavoring with notes of vanilla, almond and cinnamon. Mixed essence is meant to replicate the scent of the South American tonka bean, which is rare and expensive (and illegal to use as a flavoring in the United States because it contains a chemical the Food and Drug Administration considers dangerous).
Stir-Fried Cabbage With Cumin Seeds
Cabbage is rarely a side dish on its own, but it is in this recipe. It takes on some Indian flavor with caraway seeds and the garam masala, and it maintains its crunch with the quick heat of the stir fry. It is excellent with lamb.
Salsa Ranchera
Spicy Dried Fruit Dessert Sauce
One of Julia Child’s holiday tips to the readers of Parade, where she wrote a recipe column from 1982 to 1985, was to “spiffy up” store-bought mincemeat with grated apple and liquor, then heat it in a saucepan to make a rich, fragrant sauce. This is a fine idea, but almost as easy is mixing up a batch of mincemeat (minus the meat) at home. The cook can control the balance of sugar, citrus and spice and also use up all the half-empty containers of dried fruit that seem to end up lurking in kitchen cabinets. This “recipe” is entirely flexible; feel free to add orange zest, walnuts, apricots or whatever you like. The sauce will be equally good on pumpkin or sweet potato pie, ice cream or baked apples.
Aylenish Rugelach With Orange, Walnuts and Cinnamon
Once upon a time, good Jewish housewives (known as balaboostas in Yiddish) all knew how to make pastries like strudel, rugelach and schnecken from scratch, using a cream-cheese-enriched dough supposedly stretched thin enough that you could read the newspaper through it. This was a day’s work, but with the arrival of good-quality puff pastry on the market, modern bakers can quickly (“aylenish” in Yiddish) produce this close cousin: a sweet, fragrant filling of nuts, spices and dried fruit wrapped in rich dough. Orange marmalade gives a tart undertone (and the faintest suggestion of a Christmas fruitcake), but apricot or raspberry jam are also considered classic.
Marinated Cheese Rounds with Whole Spices
Goat cheese is no longer the trendy dairy avatar that it was in the 1980s, but it deserves to be rediscovered. The fresh cheese can be chalky, but in this recipe, the rounds are softened in olive oil for a week, giving them a lush, spreadable texture. Cheese and oil both absorb the taste of bay leaf, black pepper, rosemary and lemon, and the pink peppercorns add crunch, perfume and festive color.
Halvah Semifreddo With Hazelnuts
Aglaia Kremezi, a historian of Greek food who eschewed sesame desserts as a child, is now an enthusiast. In her own kitchen, she has rethought the traditional tahini filling for a Lenten cinnamon roll called tahinopita, and developed a super-easy recipe for halvah semifreddo, a frozen emulsion of fresh whipped cream and crystalline halvah. It is a spectacular dessert to serve at a dinner party, and the sesame undertones will surprise and delight guests.
