Recipes By Julia Moskin
392 recipes found
Rice Cooker Bibimbap with Salmon and Spinach
Hui Leng Tay, a food blogger in Singapore, is unusually committed to her rice cooker. She developed this recipe for bibimbap, and she sees herself as seeking the elusive grail of cooks everywhere: the make-ahead, not-too-unhealthy, tasty meal. "I try to figure out which ingredients get better when kept over low heat for a long time, like cabbage and onions, and which ones get droopy," she said.
Pickled Asparagus
Preserving food cannot be considered new and trendy, no matter how vigorously it’s rubbed with organic rosemary sprigs. But the recent revival of attention to it fits neatly into the modern renaissance of handcrafted food, heirloom agriculture, and using food in its season. Like baking bread or making a slow-cooked tomato sauce, preserving offers primal satisfactions and practical results.
Hazelnut-Chive Dressing
This is a dressing designed for drizzling, not for tossing: the pink of the shallots and the peppercorns look really lovely on top of a composed salad. But the artful mix of tart, crunchy, salty and sweet elements means you can toss it with any salad when craving a change from the usual vinaigrette. Since it’s made the day before serving to give the shallots a chance to soften and mellow, this dressing is great for parties.
Modern Chicken Potpie
Here's a radical notion: chicken potpie does not have to be filled with goopy white sauce, carrots and peas. Traditional recipes are long on starch and richness, short on flavor. This updated version is savory with chicken stock, herbs, and wine (no white sauce needed), easier to make, and still familiar. Use thigh meat, for more taste and better texture than breast. And vegetables should be served separately, not forcemarched into the filling. Roasted carrots, peas with mint and buttered steamed asparagus are all nice to serve alongside chicken potpie.
Toasts With Egg and Bacon
Spicy Carrot Purée
Blistered Green Peppers With Sherry Vinegar
Todd Richards’s Grilled Peach Toast With Spicy Pimento Cheese
Pimento cheese is a Southern classic, but the combination of spicy, smoky pimento cheese — spiked with bacon and the adobo that comes in a can of chipotle chiles — and sweet, juicy peaches could only come from the mind of a chef. Todd Richards of Richards’ Southern Fried in Atlanta’s Krog Street Market and the author of “Soul: A Chef’s Culinary Evolution in 150 Recipes” (Oxmoor House, 2018) calls this his ideal summer breakfast, “along with a glass of champagne.” If you don’t want to use a grill, just toast the bread and use the peaches freshly sliced.
Peach Upside-Down Skillet Cake With Bourbon Whipped Cream
A lush combination of a Southern upside-down cake and a French tarte tatin, this cake is deeply caramelized on top and light and fluffy beneath. The chef Virginia Willis, who put the recipe together, uses a whole vanilla bean, but if you don't feel like making that investment, a teaspoon of strong pure vanilla extract is fine. She uses a well-seasoned cast-iron skillet, but a heavy nonstick one would work too. The whipped cream is optional, as is the bourbon that brightens it; you can add vanilla, confectioners' sugar or both if you prefer.
Baby Spinach Salad With Dates and Almonds
Sumac, a tart, deep-red spice, is a key ingredient for this recipe from Yotam Ottolenghi, which was featured in a Times article about his cookbook with Sami Tamimi, “Jerusalem.” Procuring the spice may be the most challenging thing about this refreshing, well-balanced salad. The pita and almonds are cooked for a few minutes on the stovetop, but that is the only heat required. As for the sumac, it can be found at Middle Eastern groceries, in a well-stocked spice aisle or, as always, online.
Chicken With Caramelized Onion and Cardamom Rice
A stunningly fragrant one-pot meal, this chicken and rice dish came to The Times from Yotam Ottolenghi and Sami Tamimi’s smash hit "Jerusalem: A Cookbook." Spiced with cinnamon, cardamom and whole cloves, its aromatic earthiness is balanced by plenty of herbs — dill, parsley and cilantro — for freshness and tang. And caramelized onions and dried barberries (or currants) contribute a gentle sweetness. This is dinner party food that is at once elegant and supremely comforting.
Tomato Pie With Pimento Cheese Topping
Tomato pie is just the kind of supper a Southern cook might serve in the summer: savory and rich, but vibrant with super-fresh vegetables and herbs. Virginia Willis, a Georgia native and food writer, had the inspired idea to add a topping of pimento cheese, another Southern classic. There are multiple steps here because of the scratch-made crust, but everything can be baked in the cooler parts of the day, and the pie can be served warm or at room temperature.
Berry Tiramisù
This fruity, summery version of tiramisù was invented by Letizia Mattiaci, a cook in Umbria who teaches cooking classes in her home kitchen, high in the hills above Assisi. Berries and cream are, of course, a classic combination, but putting them together this way makes for a beguiling dessert. The berries give off a delicious violet juice that is used to soften the ladyfingers, just as strong coffee is used in the traditional recipe.
Roasted Eggplant With Spiced Chickpeas
Eggplant is a staple in the Arab world, the source of the dish called moussaq’a, a classic (and vegan to boot, if you leave off the yogurt). The key to cooking eggplant is to do it with high heat that concentrates the flavor and the flesh.
Rice Cooker Chicken Biriyani with Saffron Cream
Fairuza Akhtar, a restaurant owner in Jackson Heights, Queens, who was born in Pakistan, has developed a quick method for making fragrant, creamy biriyani with whole spices and bites of chicken, at home in her rice cooker. "My mother would fall down in a faint," she said, referring to the traditionally reverent attitude toward biriyanis in Northern India and Pakistan. "But rice cookers are the way of the modern world."
Pasta With Bacon, Cheese, Lemon and Pine Nuts
For home cooks, the most useful recipe is the one that lets you feed many tastes with a single dish. This one starts out small — pasta with butter and cheese — but can be expanded with pine nuts, lemon zest, brown butter, bacon and herbs into something satisfying. This kind of "modular" meal, which everyone at the table can add to or subtract from, is a great family dinner solution. You prepare one tasty base element, like warm tortillas or pasta or salad greens. After that, it’s about piling on — or politely passing on — all the garnishes at the table.
Apricot Syrup for Shaved Ice
Hearty Whole-Wheat Pasta With Brussels Sprouts, Cheese and Potato
This easy recipe is basically a macaroni and cheese with vegetables. It is a jumble of cuisines: British, with the brussels sprouts; Italian, the pasta with potatoes; and lavish, with its gooey mixture of ricotta, butter and Parmesan. It is also child-friendly and easy to cook on a weeknight.
Caramelized Winter Squash With Pumpkin Seed Persillade
This method of flame-roasting a whole winter squash, just as you would roast a bell pepper, comes from the San Francisco chef Dominique Crenn. Surprisingly, the skin becomes soft, smoky and entirely edible. (The dish can also be made with squash chunks: see note at the end of the recipe.) Caramelizing the fragrant mash at the last minute brings out the sweetness and smoke, and a fresh herb sauce brings it back to earth. The pumpkin seeds in the garlicky, green sauce, or persillade, echo the flavors of the squash.
White Gazpacho With Watermelon Rind
Barley Risotto With Greens and Seared Scallops
A great vegetarian entree for fall, this creamy risotto can be served with scallops or seared halibut fillets; you could also add more leafy greens and top it with with slivers of aged cheese. Using barley instead of rice produces a nutty chew that works with the sweetness of root vegetables. You can use less butter and cream than the recipe calls for, but the end result won’t be quite as deliciously runny and rich. The Saltry restaurant, in Halibut Cove in southern Alaska, is reachable only by boat or seaplane. Like a culinary Brigadoon, it appears every summer and evaporates each fall — and has done so since 1984, when Marian Beck, a native of the area, decided it was time for the food of Alaska’s wilderness to move beyond canned corned beef hash and smoked fish. Modern dishes like this risotto, beet salad with savory sesame brittle, and black cod with dashi and paprika oil now sit comfortably on the menu with classics like house-pickled salmon, smoked cod chowder, and oysters and mussels raised just yards offshore.
Sautéed Corn, Greens, Bacon and Scallions
This recipe came to The Times by way of Katie Workman, author of “The Mom 100 Cookbook,” a book for parents who want to feed their kids (and themselves) wholesome meals that also taste good. She took as her motto for the vegetables chapter: “They can’t eat only raw baby carrots for the rest of their lives.” She believes that reasonably lavish applications of fat (bacon bits, butter, cheese, oil) make vegetables instantly palatable, and she is right. Her default technique is to sauté a shallot in butter, turn the vegetables in the pan until they start to soften, then cover tightly and let them cook in their own steam, testing them often. Here, a colorful medley of fresh corn, bell pepper, and kale are sautéed with bacon fat, butter and shallots, then tossed with bacon bits and scallions. It's endlessly versatile – substitute carrots or summer squash for peppers, onions for shallots, spinach for kale – and could very well win over the pickiest of eaters.
Rich Cornbread Dressing
This luxurious Thanksgiving dressing is almost a bread pudding, with cornbread, eggs, celery, onion, a pint of oysters and lots of butter and heavy cream. If the oysters prove to be too controversial for your family, simply leave them out.
Turkey Gravy From Scratch
The stock can be made weeks ahead; so can the gravy itself. The golden turkey fat from the roasting pan is reserved and forms the base for a rich roux. The finished gravy freezes beautifully and only needs to be whisked in a hot pan and tasted for salt and pepper before serving.