Recipes By Julia Moskin
392 recipes found
Sautéed Bluefish With Spicy Salad and Ginger Rice
Quick Minestrone
Minestrone doesn't have to be a long-simmering project. Adding pancetta means that the soup develops full flavor quickly, and the vegetables stay tender and tasty. To jump-start the recipe, use a food processor to get the soup base going, and then start prepping the vegetables. Canned beans are great for this recipe, but don't use other canned or frozen vegetables here -- the key to a good minestrone is the fusion of the fresh vegetable flavors.
Julia Child’s Provençal Potato Gratin
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions. With less liquid, this gratin is more foolproof than most. Anchovies give the dish a South of France funk, but you can leave them and the cheese out to make a vegan gratin.
Flattened Chicken Thighs With Roasted Lemon Slices
An easy, superfragrant weeknight version of classic chicken under a brick, this recipe uses chicken thighs instead of a butterflied whole bird. Lavish quantities of lemon, garlic and fresh herbs season the flesh, and the skin gets shatteringly crisp and salty. This recipe makes great use of a cast-iron skillet (or two) and is a great dish to cook when seasoning a new pan because of the large amount of fat that melts into the pan. (You pour it off before serving.) If you have a pan that is large enough to fit all the thighs, you can cook them in one batch.
Umbrian-Style Chicken Alla Cacciatora
Chicken alla cacciatora, or hunter’s style, is found all over Italy — but for a long time, tomatoes were not. Most Americans know the southern Italian version, with tomatoes, but this one is from Umbria, in the country's center, and it’s made savory with lemon, vinegar, olives and rosemary instead of tomatoes. It’s lovely served with steamed greens dressed with a fruity olive oil, over homemade mashed potatoes or polenta.
Pressed Sea Urchin Sandwiches With Soy-Ginger Butter
Roast Chicken Salad With Croutons and Shallot Dressing
This bowl of chicken, croutons and greens makes a cool, satisfying summer dinner. Leftover roast chicken with its juices yields the most savory dressing, but leftover fried or poached chicken are also excellent.
Cherry Ketchup
Avocado Fattoush With Mint Vinaigrette
The crunchy, juicy salad known in the Middle East as fattoush is just one of the region’s many thrifty and tasty uses for day-old or dried-out bread. Stale bread is better than fresh for some dishes because it will absorb more liquid, such as the juices from a ripe tomato or — in this recipe — a lively dressing with mint leaves, lemon juice and a bit of honey to smooth out the flavors. The Israeli-American chef Einat Admony, who created this rewrite of the classic, took the radical step of leaving out the tomato and adding avocado, a very American ingredient. To make the bread shards very crisp, toast and let cool before breaking. To make them more luxurious, tear up the bread and toast it in a hot skillet with a few tablespoons of olive oil, butter, or both.
Juicy Orange Cake
This is delicious made with fresh juice, but even with supermarket O.J., it always tastes swell. Do not think about skipping the glaze; it is not a mere finish for the top, but the juicy essence that soaks in to create a moist cake.
Pork Ribs Adobo
A good-tasting fruit vinegar can be the cooking medium for an entire dish. For these ribs, adobo, the vinegar-laced national dish of the Philippines, is a delight.
Sameh Wadi’s Wheat Berries With Carrots, Harissa Yogurt and Dates
The Arab-American chef Sameh Wadi built this very modern dish from some very traditional components of Middle Eastern cooking: yogurt, harissa, carrots and whole grains of wheat. It works equally well as a centerpiece for a vegetarian meal, or alongside a lamb tagine or stew such as Lamb Shanks with Pomegranate and Saffron. To produce the grain called freekeh, wheat berries are harvested green, cracked and roasted over open fires to produce a smoky, earthy-tasting result. “You can smell it in the market when the freekeh is in season,” Mr. Wadi said.
Provençal White Wine Beef Daube
A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune. Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew. The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.
Outdoor Porchetta
Porchetta is a popular Italian street food: juicy, aromatic slices of roast pork and pork cracklings stuffed into bread to make a sandwich. It's often done with a whole pig, but you can make your own porchetta for a crowd with a whole boneless pork shoulder. Here is a great way to do that in summer, or when the cut is too large for your roasting pan. You can order a shoulder from any butcher with a day or two of advance notice, or adapt the recipe for smaller pieces; any meaty roast with skin or a good layer of fat on the outside will work. The meat goes well with the unsalted bread that is typical in Umbria, where porchetta is a specialty. But you can use any bread you like, or serve with potatoes roasted in olive oil and scented with sage.
Smoked Whitefish Salad With Crème Fraîche and Capers
Whitefish salad is a necessity at traditional Jewish "appetizing" stores like Barney Greengrass and Russ & Daughters, which traditionally stock smoked and pickled fish, cheese, bagels and bialys, halvah and other small luxuries. According to strict kosher law, meat and dairy cannot be made in the same kitchen: Jewish butchers and delis traditionally supplied the meat, while appetizing stores sold dairy products. Fish can be paired with either. That's why you'll never see a Reuben sandwich at a truly authentic Jewish deli. Theo Peck, the owner of Peck's, a cafe in Brooklyn, is a trained chef and a descendant of the family that owned Ratner's, a famous Jewish restaurant on the Lower East Side. His version replaces mayonnaise with crème fraîche, and adds bright notes of capers and fresh herbs.
Bay Leaf Salt
Bulgur Salad With Pomegranate Dressing and Toasted Nuts
Spicy Korean Rice Cakes (Tteokbokki)
This popular street-food dish, called tteokbokki, is a garlicky, richly spiced dish of rice cakes bathed in red chile paste. Tteokbokki (pronounced duck-bo-key) got its own festival, spinning off from the larger annual Seoul festival of rice cakes, or tteok.
Sausage Stuffing With Summer Savory
Crunchy Burmese Ginger Salad
Many Burmese dishes carry the scents and flavors of neighboring India and China. In this salad, the dried shrimp of Yunnan, the part of China that borders Myanmar, mingle with crisped shallots, tangy lime and crunchy roasted peanuts for wild contrast and crunch.
Chocolate Cupcakes With Maple-Bacon Buttercream
Candied Walnuts
Southern Living's Best Fried Chicken
Many modern cooks have never learned to fry. We are convinced that fried food is unhealthy, unpopular and messy. But Norman King, a lifelong Southerner, a registered dietitian and a food editor at Southern Living magazine set out to change that. In "The Way to Fry,” he offers both a guide to proper deep-frying technique, and a terrific recipe for crunchy, juicy fried chicken. While at first glance the recipe may resemble every other fried chicken you've ever seen, the differences lie in the precise instructions, ensuring chicken that's cooked through, golden and crisp. A little bacon fat is an option for flavor.
