Recipes By Julia Moskin
392 recipes found
Rye Toasts With Smoked Trout and Scrambled Eggs
Ukrainian Mushroom and Onion Dumplings
Vushka are plump mushroom-and onion-filled dumplings resembling tortellini. “Vushka” means little ears in Ukrainian, and with their curvy whorls, that’s just what they look like, especially when they turn bright red in a bowl of borscht served for Sviata Vecheria, the traditional 12-dish Ukrainian dinner that is meatless and dairy-free. The East Village restaurant Veselka serves the dinner from Dec. 24 to Jan. 6.
Tangerine-Vanilla Floats
Here is a refreshing twist on a Creamsicle: a swirl of vanilla ice cream (either store-bought or homemade, your preference) doused in fresh tangerine juice and seltzer. Get an industrious child to help juice the tangerines. Their reward will be sprightly, sweet and satisfying.
Pumpkin Pots de Crème with Amaretti-Ginger Crunch
It may be Thanksgiving, but to make pumpkin pie is a relatively thankless task. Always invited but often ignored, most pumpkin pies are too heavy to enjoy after a large dinner. Yet the meal is somehow incomplete without it. Sometimes it's kinder to break up the union of pumpkin and pie. An ethereal custard covered with crunchy cookie crumbs and spicy-sweet ginger plays the pumpkin role with more grace. Traditional pumpkin-pie spices like cinnamon and nutmeg can be used or not, according to the impeccable taste of the cook.
Spicy Spaghettini With Sea Urchin and Tomatoes
Updated Funeral Potatoes
Fried Potatoes With Salmon Caviar
Sautéed Chicken With Roasted Grapes
Oyster Stuffing Cakes
When you get your hands on ice-cold oysters straight from the Chesapeake Bay, it would be foolish to do anything beyond shuck and slurp. But in the 19th century, oysters were so plentiful in eastern Virginia and Maryland that they burrowed their way into the region's cooking traditions. Most were smoked and salted, roasted over fire, dropped into chowders and stews and used in stuffings. The chef Peter Woods at Merroir in Topping, Va., serves this crisp, savory treat in fall and winter as an appetizer, or as a main course with a big winter salad of bitter greens, pears or dried fruit and toasted nuts.Try to buy the oysters for this recipe at a fish store with high turnover and have the counterman shuck them for you; if you can't, even packaged shucked oysters will do fine. They are chopped up small in this recipe so they melt into the bread and herbs, and their briny liquor binds the mixture. You taste umami and butter and salt, but nothing screams "Oyster!"
Apple Turnovers
This recipe requires minimal attention, making it perfect for holiday gatherings or large parties. The apple triangles can be assembled up to a month ahead and frozen, since puff pastry is so packed with butter that it keeps perfectly.
Cultured Butter
There are many ways to make butter, but the food processor does it fastest. This formula, for a tangy butter with depth, comes from “Ideas in Food” by Aki Kamozawa and H. Alexander Talbot.
Currant-Ginger Shortbread
Creaming butter correctly, keeping butter doughs cold, and starting with fresh, good-tasting butter are vital details that professionals take for granted, and home bakers often miss. For mixing and creaming, butter should be about 65 degrees: cold to the touch but warm enough to spread. Just three degrees warmer, at 68 degrees, it begins to melt.
Country Pork and Apple Hash
This is a boardinghouse breakfast of the very highest tier, taken from the chef Robert Newton of Seersucker in Brooklyn: leftover roast pork, chopped into a hash of potatoes and apples, then crisped in sweet butter. Add a few eggs, some sauteed dandelion greens, endless cups of coffee and the magic of weekend conversation.
Baked Chicken With Potatoes, Cherry Tomatoes and Herbs
For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island was formed by volcanic activity (Pompeii is just under 20 miles away), it has natural hot springs, and the sand on some of its beaches is as hot as 350 degrees. When cooking fuel was scarce and expensive, the islanders learned to use the sand as a heat source for cooking. Wrapping the ingredients tightly and subjecting them to steady heat produces a succulent, aromatic dish. If you prefer to brown the ingredients, take the final step of uncovering the pan.
Whipped Feta With Sweet and Hot Peppers
Sambal Stingray in Banana Leaf
Jicama Salad With Lime Vinaigrette and Mint Cream
The chef Eric Werner, who moved from Brooklyn to the Yucatán Peninsula, in Mexico, in 2009, and opened Hartwood in Tulum, puts in long hours on the road every week chasing down local produce at remote markets and farms. He might not know what he'll do with it once back in the kitchen, he has the knack for turning a jumble of tropical fruits and vegetables into an American-style composed salad or a rustic but elegant side dish. Jicama is native to Central America, and readily available in the United States, but most home cooks haven't embraced it yet. This salad should change that. It's sliced into refreshing, crunchy slices, then lavished with flavors like mint and lime that are cool, tart and sweet. If you're not putting the salad together immediately, keep the sliced jicama in the refrigerator, covered with cold water and a squeeze of lemon juice. It will last for at least a day. Pat dry before using.
Smoked Trout Hash With Tomatillo Salsa
Crab Salad With Cilantro, Tarragon and Grapefruit
Mustard Batons
These batons — a zippy rework of the cheese stick — are a go-to hors d’oeuvre. Baked until golden, these snacks have Dijon mustard folded into the pastry. Thank Dorie Greenspan as you enjoy a few with a cocktail on hand.
Prosciutto-Wrapped Chicken Breasts With Broccoli Purée
Melted Red Peppers and Garlic
Cereal-Milk Panna Cotta With Caramelized Corn Flake Crunch
Cantina Band
My favorite amaro cocktail was at Perla in Greenwich Village, where I ordered a Cantina Band with some suspicion. A highball with gin and ginger beer as its main components, it also listed lime, cucumber and Fernet, the bitterest of all the amari, among its ingredients. What arrived tasted like the love child of a Pimm’s Cup and a Dark and Stormy. The cough syrup flavor was drowned in a sea of lime and ginger. What remained was a drink as fresh as a breeze on a calm summer sea.