Recipes By Julia Moskin
392 recipes found
Wright Flyer
The Wright Flyer is an adaptation of the classic Paper Plane cocktail, with a nod to North Carolina from its creator. Drew Furlough, a restaurant manager in Asheville, set out to build a citrusy winter cocktail on a base of apple brandy, a traditional spirit that’s enjoying a comeback in the Blue Ridge Mountains, where apples have been a major crop since the 1700s.
Cucumber-Tomato Salad With Seared Halloumi and Olive Oil Croutons
This recipe, inspired by the Greek horiatiki salad, illustrates the power of good, fresh olive oil to make a dish taste bright and rich — and never oily. It’s used here to toast the croutons, to infuse garlic into the dressing and to distribute the sweetness of ripe tomatoes throughout the salad. Finally, use it to pan-fry slices of halloumi and make this a vegetarian main course.
Ramen Carbonara
If you have bacon, eggs and a pack of ramen noodles in the pantry, this quick dinner (or breakfast or lunch) comes together in a snap. The strategy: Cook the noodles in a Parmesan-rich broth in the same pan you use to cook the bacon. The clever cook who invented this is the novelist Stacey Ballis, a regular contributor to the breakfast blog Extra Crispy. Since ramen noodles are parcooked, they quickly soften and soak up the broth. (Stirring in eggs thickens it into a sauce.) If you use pancetta and good Parmesan, it tastes surprisingly like the Roman original. But it is always delicious and filling, and even more unctuous if you add a runny fried egg on top.
Herbed Grain Salad With Mushrooms, Hazelnuts and Pears
Instead of the usual Mediterranean flavors, this grain salad has a whiff of Eastern Europe, with dill, hazelnuts and mushrooms. Ripe pear adds juicy and sweet notes. It's great for fall and winter parties, and can be prepared well ahead of time, but wait till the last minute to stir everything together.
Poached Eggs With Mint and Yogurt
Fresh eggs, whether purchased at the farmers’ market or taken from your own home coop, are a great start to any recipe that calls for eggs. This one is adapted from “The Fresh Egg Cookbook” by Jennifer Trainer Thompson and gives the eggs the unlikely partners of plain Greek yogurt and fresh mint. It’s served with pita or flatbread. A strange combination? You won’t think so once you’ve started to eat.
Cranberry-Orange Jelly
This is the cranberry sauce for cooks who secretly (or not so secretly) like the kind that comes in a can, a quivering ruby mass with an unexpected dash of orange and spice. Guests can scoop it out of a pretty glass bowl, but it’s more fun to unmold it onto a cake plate and serve it in slices. Make sure the water your use to unmold your jelly is quite hot, not just warm. The idea is to melt the outer jelly layer just enough so that the whole mold can slip right out.
Stuffed Standing Rib Roast
A juicy, beautifully pink rib roast is one of the most impressive dishes imaginable for a holiday spread. (It's also one of the most expensive. Invest in a digital, oven-safe thermometer and there will be no reason to worry you're overcooking it.) This recipe elevates the classic by adding a stuffing of spinach, sausage and mushrooms that is most appropriate for use with the lean beef of grass-fed steers.
Preserved Lemons
This is Paula Wolfert’s original recipe from her 1973 book “Couscous and Other Good Food From Morocco,” but I leave out the warm spices like cinnamon and cardamom so that the flavors are adaptable. The brightness of this pickle has lately elbowed its way out of Morocco’s tagines. New York chefs add the minced peel to salads and garnish fried seafood with it; the cured-lemon flavor is particularly friendly to salmon, carrots, olives, parsley and potatoes. The lemony brine is great in a bloody mary.
Creamed Braising Greens
Everyone knows creamed spinach, but not everyone knows that the luxe preparation works equally well with heartier greens like collards, kale, chard and mustard. Eating your greens never felt so decadent.
Coconut-Braised Collard Greens
Cooking leafy greens in coconut milk makes them sweet, soft and rich. A spike of hot sauce and some rice or grits makes this a complete vegetarian meal; you can easily replace the butter with oil to make it vegan. The recipe comes from Von Diaz, a writer who was born in Puerto Rico and raised in Atlanta. She combines ingredients and influences from both places in her home cooking.
Shrimp Bathed in Olive Oil and Lemon
A simple but lavish bath of olive oil and lemon juice is the Italian way of showing off superfresh seafood. The key, according to Marcella Hazan, is that the dish should never see the inside of a refrigerator, which changes the texture of the seafood and the flavor of the olive oil. She calls for shrimp in this recipe, but the formula also works with squid, clams and meaty fish fillets.
Conchas
Conchas, the faintly sweet buns that are made fresh every morning at bakeries in Mexico, are perfect with hot, milky coffee. Their name, meaning “shells,” comes from the pretty, sugary scalloped topping that covers each bun. The chef Gabriela Cámara, of Contramar in Mexico City, says that cooks in Mexico rarely bake conchas at home, but she developed a recipe out of necessity when cooking at Cala, her restaurant in San Francisco. At lunchtime, she splits leftover conchas to make sandwiches, which she says are especially good with spicy fillings.
Chocolate Kolbasa (Russian No-Bake Fudge Cookies)
The chef Bonnie Morales Frumkin upgraded this recipe from a treat her Russian family often made during the Soviet era as a way to stretch precious supplies like cookies and cocoa powder. By adding bittersweet chocolate and toasted hazelnuts, she has made it positively luxurious. The treat gets its name from its resemblance to a salami, with bits of nuts and cookies studding each slice.
Fried Shallots and Shallot Oil
Grilled Garlic Bread
A quick and easy, but delicious side for summer dinners. Hot, smoky garlic bread is equally friendly to a juicy steak, a whole fish or a Caprese salad. Any loaf that is not too thick can be used, but whole grain stands up better to the oil-garlic-fire treatment. You may doubt that using garlic cloves with the papery skins on will work, but the rough surface of the toasted bread rubs them right off.
Eventide Fish Chowder
Clam chowder is the New England classic everyone knows, but fish chowder is also popular — and a lot easier to make. This recipe comes from Eventide, in Portland, Maine, a combination of a seafood shack, an oyster bar and a modern farm-to-table restaurant with Japanese influences. Dashi, the Japanese fish stock, has an oceanic taste that is perfect here, and the instant kind is easy to buy online and keep on hand.
Thai Larb Gai (Chicken With Lime, Chili and Fresh Herbs)
Larb gai is a dish of browned ground chicken, mint, basil and red onions dressed with lime juice and ground red chiles that's popular in Laos and Isan, neighboring rural sections of Thailand. (The dish is sometimes spelled laab, lob or lop.) It's perfect hot weather food: spicy, crunchy and light, but rich in flavors and contrasts. Traditionally, this dish is made with a roasted rice powder that's prepared by toasting raw rice in a wok, then grounding it to a powder, but you can find premade roasted rice powder at Asian markets. Whatever you do, don't skip it — it adds a nuttiness that's essential to the authentic flavor of the dish.
Tacos al Pastor
Tacos al pastor, a Mexican street-food staple, are a perfect synthesis of local flavors (pineapple, chiles, annatto), Spanish influence (pork, adobo), and Middle Eastern technique (a spinning, shawarma-style vertical rotisserie). The synthesis comes from Mexico’s history, but perfection comes from the combination of sweet pineapple, spicy meat and fragrant corn. This recipe, from the chef Gabriela Cámara, provides an easy way to make it at home; try boneless chicken thighs if you don’t want pork. Either way, make sure to blot the meat until very dry before cooking it so you get a hard sear that mimics the char of a grill.
El Chonie
This is an unusually light and refreshing tequila-based cocktail, made so with lemon and lime juices and a pour of cold lager. It comes from Yardbird, in Hong Kong, a restaurant that is insanely popular with chefs the world over. With a salt rim, it has some of the tastes of a margarita, but it’s something you can drink all afternoon (maybe with a smaller dose of tequila).
Turkey Breast Roulade With Garlic and Rosemary
Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985. She shared this recipe from her book “Modern Comfort Food” with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey. If you don’t like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them.
Carne Asada Cheese Fries
The Piper Inn is one of the oldest, oddest and friendliest restaurants in Denver, loved by bikers and hipsters alike. It’s been owned by the Levin family since opening in 1968, but because so many different cooks have passed through the kitchen over fifty years, it has a Chinese-American-Mexican menu that is entirely unique. Carne asada fries, French fries topped with the fillings of a carne asada (steak) taco, are a California-Mexican classic. The Piper Inn adds a Midwestern-style beer cheese sauce to its popular version.
Chicken Braised With Potatoes and Pine Nuts
Margot Henderson is the chef at Rochelle Canteen in Shoreditch, where London’s cool kids wait hours to score a garden table for lunch. Her food is mainly English classics, but this one-pot meal — more home cooking than hipster — has hints of Spanish and Portuguese flavor. Except for the sherry vinegar, the seasonings here (bay leaves, cloves, saffron) can be adjusted for your taste and the contents of your spice drawer.
Berry Hand Pies
These hand-held pies are sold at breakfast time at Back in the Day Bakery in Savannah, Ga., but they are also a perfect summery dessert. Cheryl Day, an owner, said that she uses less sugar than many Southern bakers do, and likes to round out the flavor of sweet summer fruit with salt and lemon. The difference between a hand pie and a turnover is in the shape. (Hand pies are half moons, and turnovers are triangles.) You can make this recipe either way.
Pad Kee Mao (Drunken Noodles)
The taste of a good pad kee mao relies on fresh garlic, basil and chiles — and a lot of each. (“Kee mao” means, roughly, “drunk-style,” and dishes with that label are associated with late-night cravings and hangover prevention.) The finished dish should be fragrant, pungent and whatever means “hot” to you: Deploy your chiles accordingly. Hong Thaimee, a chef in New York who grew up in Bangkok, employs a heavy Dutch oven, instead of a wok. (She said she was surprised to find that it worked better than a wok for Thai stir-fries on her tiny apartment stovetop, as its wide, flat bottom has more contact with the flame and holds onto more heat.) Fresh lime leaves are a popular addition; they are easy to buy online, along with fragrant Thai basil and, sometimes, holy basil. But in a pinch, Ms. Thaimee said, Italian basil and a garnish of lime zest are fine.