Recipes By Julia Moskin
392 recipes found
French Almond Macaroons
Stuffed Boneless Turkey Breast With White Wine Gravy
Here (at last) is a recipe for roasted turkey breast with the visual impact of a whole bird, complete with mahogany skin and drippings for gravy. The technique of sandwiching a layer of bread stuffing between two boneless turkey breasts is adapted from a recipe by Julia Child. It can be served instead of — or alongside, if you have a large group — a traditional Thanksgiving turkey. Don’t fuss overmuch about the assembly. Even if the stuffing seems to be escaping, or if the shape is more like a football than a turkey, once the roast is wrapped and baked, it will contract into a neat bundle.
Colombian Corn and Cheese Arepas
Yvonne Maffei’s Dates With Cream and Chopped Pistachios
Dates and dairy are ancient staples of the Middle East. This recipe, from Yvonne Maffei, who writes the popular cooking and nutrition blog My Halal Kitchen, combines the two into a luxurious dessert, for Ramadan or other feasts, with very little effort from the cook.
Butternut Squash Rice Paper Rolls
Sweet butternut squash stands in perfectly for the sweet shrimp in an otherwise traditional Vietnamese spring roll.
Ted Williams’s Fenway Chowder
Chocolate Babka Bread Pudding
Babka is part of the rich, sweet Eastern European baking tradition that Jewish cooks brought to the United States in the early 20th century. It is made with layers of rich yeast dough, covered with chocolate or cinnamon sugar, then twisted and folded into a loaf. And as if babka itself were not irresistible enough, in this recipe it is combined with challah and a milk-egg-cream mixture and baked into a golden, rich dessert. Once the Ashkenazi Jews arrived in the United States, luxuries like strudel, rugelach and babka became more accessible: a chocolate or cinnamon babka was a Sunday-morning treat in many households. But making babka at home became too time-consuming, and now it is easy to order online. Breads Bakery in the Flatiron district of Manhattan makes (and ships) an extraordinary dark-chocolate version.
Pastrami Hash With Confit Potatoes, Parsley and Shallots
A dish that calls to the hearts and stomachs of the meat-and-potatoes crowd, breakfast hash is thrillingly easy to cook and deeply satisfying to eat. Because a key ingredient in hash is meat that is already cooked, it’s perfect for leftovers and friendly for home cooks. (So feel free to try the recipe with roast beef instead of the pastrami, or even leftover pork and chicken.) Here, in classic form, the dish also includes potatoes for starch and onions for sweetness. A couple of lightly fried eggs on top will provide a sauce that brings all the flavors together.
Corn Tortillas From Masa Harina
In Mexico, masa for tortillas is always made from nixtamal, dried corn that has been treated with an alkali, like ash or slaked limestone (called cal in Mexico), that softens its texture and vastly improves its nutritional profile. Nixtamalization also changes the flavor and aroma of corn in ways that are addictive and indelible but almost impossible to describe.
Apple Grape Syrup
Lemon Pudding Cake
A moist lemon cake sits atop a delicate custard in this recipe, adapted from Ian Knauer’s book “The Farm.” The magic is in the cooking: Setting a 8-inch baking dish in a roasting pan filled halfway with water allows the custard to form while the top bakes. It’s an excellent party dish, warm and just out of the oven. But it’s equally as good out of the fridge, its flavors melded and mellowed.
Fizzy Campari and Gin
Shallot-Thyme-Black Olive Stuffing
Eggplant With Spicy Ginger Sauce
Beef Bone Broth
"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones. (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries. This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
Veal Pojarski
This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I. It gained popularity in Montreal after the city hosted Expo in 1967. It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender. On any given day in the Joe Beef kitchen, the dish might also include ends of charcuterie, bacon, ham and seared duck livers; its essence is the succulent combination of cured and cooked meat.
Kajmak With Herbs
Kajmak is a thick, tangy clotted cream from the Balkans usually made with sheep’s or cow’s milk. It's often served with Balkan burgers, pljeskavica.
Celery Tonic
Tibetan Hot Sauce
Tibetans dab sepen, a brick-red chile paste, on a plate, and dip momos in, holding them with fingertips. Momos can be the prelude to a meal, or the meal itself.
Bucatini With Red Clam Sauce
Spoon Lamb
Ana Sortun, the chef at Oleana restaurant in Cambridge, Mass., finished culinary school in Paris in 1988. But the education of her palate wasn't complete, she said, until she apprenticed herself to the Tunisian chef Moncef Meddeb in Boston, then began traveling to Turkey and Greece in the 1990's. Now, Ms. Sortun's food at Oleana is defined by its generous use of seasonings used in balance. Her signature lamb stew has a juicy dose of pomegranate, but its intensity is smoothed out with a final squeeze of lemon juice and (that old cooking school favorite) cold butter.
Slow-Roasted Lamb Shoulder With Coriander Seeds
Roasted Lamb Ribs
