Recipes By Julia Moskin
393 recipes found
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.
Thumbprint Cookies With Toasted Nuts and Whole Grains
You can use any type of toasted nut or whole-grain flour in this recipe, generating infinite possibilities. Cashews, pumpkin seeds, pistachios, hazelnuts; barley, brown rice or oat flour; any jam you like. We chose pecans and rye flour, aiming at a cookie with a little salt and tang.
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.
Leek-Vegetable Fritters With Lemon Cream
Pecan-Cornmeal Butter Cakes
Chocolate Straws
Cold White Asparagus and Yuzu Soup With Crab Salad and Bay Leaf Salt
Spaghettini With ’Nduja
