Recipes By Julia Moskin
392 recipes found
Chocolate Caramels With Sea Salt
We've listened to your comments on this recipe, and tested it — then retested it. It's adapted from “Mast Brothers Chocolate: A Family Cookbook,” by Rick and Michael Mast, the Brooklyn chocolatiers, and this most recent, updated version reduces the amount of butter and changes the temperature to which you'll want to heat the caramel mixture. (The video at right does not reflect those changes.) Make sure you have a candy thermometer, or an instant-read model, and watch out — caramel is extremely hot. It's worth the little bit of danger. The end result is lovely: sweet and salty with just enough of that caramel chewiness.
French Chocolate Brownies
Good brownie recipes abound, and all you have to do is follow them. For a soft, light, buttery brownie, I like Dorie Greenspan’s French Chocolate Brownie.
Caramel Pudding With Chex Streusel
Briar Handly left Vermont for the Rocky Mountains as soon as he finished high school. “I didn’t have much of a plan beyond skiing,” Mr. Handly said. But jobs cooking burgers in turn-and-burn dives led to high-end ski resorts, and then culinary school. Now he’s among a few chefs who are cracking the code of how to make Utah restaurants individual, seasonal and profitable. (Working against 100-mile-an-hour wind gusts and the state’s labyrinthine liquor laws isn’t easy.) Handle, which opened in Park City in September, is his first restaurant as chef and owner, but he knows the local palate backwards and forwards. “Pudding always sells,” he said. Pudding, like Jell-O (Utah’s official state snack) is a staple at Mormon gatherings, where sugar is a favorite indulgence. (Alcohol and nicotine are forbidden by the church.) His sneaky and delicious twist on butterscotch pudding has a breath of whiskey from the High West Distillery across the street; you may leave it out. The Chex streusel brings back every Thanksgiving Day, as he snacked endlessly on bowls of Chex Mix while watching football.
Julia Child’s Aunt Helen’s Fluffy Pumpkin Pie
This recipe was published in Parade in November 1982, when Julia Child was writing a recipe column for the magazine. As all cooks (and writers) know, Thanksgiving is an adventure and a challenge: how to come up with fresh ideas that keep the dish on the right side of tradition? In this pie, Mrs. Child’s addition of molasses, extra spices and especially bourbon breathe new life into the filling. If you like your desserts on the spicy side, add an extra tablespoon of molasses and a pinch of black pepper.
Master Recipe for Biscuits and Scones
Southern biscuits and British scones can seem intimidating: both have the kind of mystique that can discourage home bakers. But the point of them is to be truly quick and easy — unlike yeast-raised bread and rolls, they are thrown together just before a meal and served hot, crisp on the outside and soft in the center. And what's more, they are essentially the same recipe: all that separates them is a bit of sugar and an egg. The genius of this particular recipe is not in the ingredients, but in the geometry. Slicing a rolled-out slab of dough into squares or rectangles is infinitely simpler than cutting out rounds — and there's less chance of toughening the dough by re-rolling it and adding more flour. The recipe immediately below makes biscuits, and the notes at the bottom of the recipe have instructions for altering the dough to make scones.
Black Pepper Taralli
Packaged taralli, available at Italian and gourmet markets, are usually as dry and bland as wood chips. That’s why making your own is so satisfying. These melting little rounds are rich with olive oil and fiery with black pepper — more black pepper than seems possible, or reasonable. If your palate really can't handle heat, use half the amount in the recipe. But if you like chiles, it's fun to be reminded that black peppercorns can also give that delightful burn. The taralli will seem chewy when they come out of the oven, but as they cool and dry out, they will become crumbly, like shortbread. Serve with drinks, preferably something light with a little sweetness, like a rosé, a Champagne cocktail or an Italian Spritz.
Classic Cranberry Sauce
Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.
Sephardic Challah With Whole Spices
Challah is tremendously popular in the United States, among Jews and non-Jews alike. But it doesn’t say anywhere in Jewish scripture that challah is a braided, sweet, eggy, deliciously squishy bread of the kind familiar to most Americans; that loaf is Ashkenazi, from Eastern European Jews. The Sephardic and Mizrahi Jews from North Africa and the Middle East, have their own distinct traditional loaves. Here, use the raisins, eggs and full amount of honey to make a richer, festive Sephardic loaf that is delicious by itself; leave them out for a lean, savory Mizrahi bread that goes beautifully with Moroccan tagines and Middle Eastern mezes, salads and dips.
Berber Skillet Bread
The Berbers use an unusual leavening method that gives a warm, earthy aroma to the loaves: a mix of semolina flour, water and garlic cloves that quickly ferments into a pungent starter. The recipe requires three kinds of flour and takes two days, but is richly rewarding in flavor.
All-in-One Holiday Bundt Cake
This holiday recipe comes from the baking expert Dorie Greenspan. She calls it "all-in-one" because it includes elements from both Thanksgiving and Christmas: pumpkin, nutmeg, cranberries and ginger. It's really the perfect dessert for either feast, or any occasion in between. If you like, half a cup of bittersweet chocolate chips make an unexpected but delicious addition.
Moroccan Almond-Argan Butter
Serve this butter with Berber skillet bread.
Foolproof Lemon-Garlic Mayonnaise
Mayonnaise started out in life as a salad dressing, but the modern supermarket version isn’t something you’d want to serve on its own -- or use to highlight the vegetables of the season. This soft, lemony version makes irresistible dribbles and pools on top of a composed salad, or can be spooned onto the side of the plate and used for dipping. The hot water keeps the mayonnaise smooth and fluffy. For an even lighter texture, use grapeseed oil instead of olive oil.
Moroccan Pancakes
Mourad Lahlou, the chef of Aziza in San Francisco, has invented entirely new breads like harissa-spiked rolls, grilled semolina flatbreads and these delicate lacy pancakes (beghrir) made with almond flour.
Lemon Grass-Ginger Pork Sliders
Salt-Packed Cold Roast Beef With Bread-Crumb Salsa
When you cook a large piece of meat or a whole fish in a thick crust of salt, the crust provides both gentle heat and even seasoning. For beef tenderloin, a relatively bland cut, salt-baking is easy and ensures a particularly tasty dish. Serving the perfectly plain, perfectly cooked beef alongside a riotous crunchy salad of fried croutons, tomatoes, lemon segments and scallions makes for a lively main course. This recipe – reproduced verbatim from "Prune," the first cookbook by the New York chef Gabrielle Hamilton – isn't like other recipes. (This makes sense, because Ms. Hamilton isn't like other chefs – self-taught, with a quirky menu that reflects her American childhood, French parentage and global palate.) It reflects the book, which is written more like a kitchen manual for Prune's sous chefs than a cookbook for a home kitchen. The recipe may seem long, but with her helpful detail and entertaining language, cooking becomes a pleasure.
Potato Salad With Pepperoni, Shallots and Vinegar
Here's a unique twist on the traditional German potato salad adapted from Torrisi Italian Specialties, a now shuttered Manhattan restaurant known for its nuanced approach to traditional Italian-American cuisine. Instead of bacon, this version calls for pepperoni, and shallots instead of onion or scallions. The finely chopped pepperoni is sautéed with a generous pile of chopped shallots, dried oregano and fresh sage to which white wine vinegar is added to make a dressing that coats the potatoes in an addictive salty-spicy-tangy slurry. Don't skip the step that calls for boiling the potatoes with garlic cloves, thyme and peppercorns. It infuses the flesh of the potato with a subtle, herby flavor that's worth the extra effort.
Italian Spinach Stuffing
This is an Italian-American turkey stuffing that was invented in New Jersey by Pietronilla Conte, who emigrated from the Italian region of Molise in the early 20th century. Ms. Conte's granddaughter Lisa shared the recipe (which her mother, Carmela, also prepares) with us. "She must have used a stuffing that she knew in Italy," Lisa Conte said of her grandmother. "And she just looked at the turkey as a larger thing to stuff." The gizzards give the stuffing its depth of flavor (like giblet gravy), but you could leave them out, or substitute an equal amount of livers, or 6 ounces of pancetta or bacon.
Migas with Pico de Gallo
Javanese Chicken Curry (Opor Ayam)
Family Pizza
“The Batali Brothers Cookbook,” published in 2013, includes recipes from Benno and Leo Batali, whose father, Mario, also contributed to the book, editing some of his classic dishes into simpler, weeknight-dinner versions. The Batali family pizza recipe is highly practical: small rounds cooked on a stove, no pizza oven or grill required. Yes, there are a number of steps to making the dough, but the plain parbaked crusts last for days, and need only be topped and broiled when it’s time to eat.
Blueberry Rhubarb Pie
The baker and pie coach Kate McDermott has many tricks to figure out when a pie is done, but her favorite is what she calls “the heartbeat of the pie.” She listens for a sizzle that tells her that the fat in the crust is cooking the flour, and for a thumping sound that indicates that the simmering liquid is bumping up against the top crust. Also, watch for bubbling: This will tell you that the temperature is high enough that the thickeners have dissolved into the filling. All-berry pies can be too sweet and soft, so the tart crunch of rhubarb makes an ideal complement, especially in early spring. This glowing purple-magenta filling is quite spectacular.
Red Pepper-Eggplant Ajvar
Ajvar is a lush, piquant spread based on roasted red peppers and olive oil. It has the same kind of tangy sweetness that ketchup adds to a burger.
Corn Fritters
Corn is the One True Vegetable of American summer. Vine-ripened tomatoes are thrilling, but not ours alone. And zucchini, while pleasant, does not make anyone’s toes curl. But the crunch and suck of ripe local corn on the cob is, so far, confined to the Here and Now. Once you’ve tired of piled-high platters of cobs, turn to corn fritters, which are always greeted with surprise — joy, even. And they are forgiving, because they can be made with fresh, or leftover cooked, kernels. Frying on a hot day isn’t anyone’s idea of fun, so my recipe has evolved into a hybrid of fritter and pancake, cooked in shallow oil. It goes with everything on the August table and, with maple syrup, peaches and bacon, is an ideal breakfast for dinner.
Burrata With Snap Peas and Shiitakes
This recipe plays cleanup in the kitchen, perfect for the depths of summer when counters and crispers are overflowing with the season's gifts. Don't crowd the mushrooms in the pan, which will affect the browning. If burrata isn't available, feel free to substitute the freshest mozzarella you can find.