Recipes By Julia Moskin
392 recipes found
Foolproof Tarte Tatin
Tarte Tatin isn't as American as apple pie, but it's a whole lot easier. With just four ingredients, it's all about the apples: the lovely taste and shape of the fruit are preserved by sugar and heat, with a buttery-salty crust underneath. This recipe from Gotham Bar and Grill in New York has a couple of tricks that make it easier to pull off than others: dry the apples out before baking; start by coating the pan with butter instead of making a caramel; use tall chunks of apple and hug them together in the pan to prevent overcooking.
Buttery French TV Snacks
Good butter is the key to these easy, delectable cookies. Before the pastry chef Anita Chu began work on her “Field Guide to Cookies” (Quirk Books), she was a Berkeley-trained structural engineer with a baking habit she couldn’t shake. One of her favorite cookies is the croq-télé, or TV snack, a chunky cookie she adapted from the Paris pastry chef Arnaud Larher. “There is no leavening to lift it, no eggs to hold it together,” she said. “It’s all about the butter.”
Julia Child’s Eggplant-Walnut Dip
This recipe from the second volume of "Mastering the Art of French Cooking" is nontraditional but very Julia Child, with her famous love of cocktail snacks. Caviar d'aubergines, fluffy eggplant caviar, is popular in the South of France, but this one contains raw ginger and hot sauce, two of the least-French ingredients imaginable. Feel free to tinker with the spices (cumin and coriander are also good) and the heat level. This dip ripens very well over a few days in the refrigerator. Taste and re-season before serving.
Scallion Meatballs With Soy-Ginger Glaze
Set these juicy turkey meatballs out on a platter, drizzle with a ginger-spiked sauce of soy, mirin and dark brown sugar and serve with toothpicks alongside wine or cocktails. They'll go quickly.
Apple Green-Chile Pie With Cheddar Crust
In this savory-sweet treat, apples are layered with roasted green chilies, made savory with Cheddar cheese in the crust and sprinkled with a streusel topping of walnuts and brown sugar. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Caramelized Corn With Fresh Mint
This is an invincible weapon in the culinary arsenal: whole corn kernels, simply tossed in a hot skillet of melted butter, and showered with fresh mint when they start to pop and turn brown. It's sweet and savory all at once. And it's divine.
Som Tum (Green Papaya Salad)
In Isan (and the rest of Thailand), green papaya salad is called som tum, with “som” meaning “sour” and “tum” referring to the pounding sound of the large pestle used to crush ingredients. It is eaten by itself as a snack, or with marinated grilled beef and chicken.
Thai Rice Soup With Pork-Cilantro Meatballs
Jok, also called congee, is a rice porridge that’s like the oatmeal of Asia -- a soft, soothing, filling breakfast that can be sparked with add-ins and toppings for flavor and crunch. Before dawn in Bangkok, jok vendors begin the battle to make the juiciest meatballs, the tiniest ginger matchsticks and the liveliest pickled fresh chiles. This recipe, which also makes a great lunch on a chilly weekend morning, is adapted from two cooks: Leela Punyaratabandhu, author of Simple Thai Food, who makes a vendor-style, puddingy jok; and Chrissy Teigen, the Thai-American supermodel, who makes a simpler version, adapted from her mother Vilaluck’s home recipe.
Warm Olives with Za'atar
Winter Squash Casserole With Rosemary
A pungent bath of minced garlic and rosemary gives a squash casserole new life, and in turn, this casserole gives new life to your fall and winter tables. It comes from Sarah Leah Chase, a cook on Nantucket, Mass., whose book "Cold-Weather Cooking" is full of good things for the winter holidays. Flouring the squash cubes helps them form a crust, and prevents the casserole from becoming mushy; the whiff of ginger in the coating is barely detectable but adds freshness. Slow-baking the squash turns it tender and sweet.
Rawia Bishara’s Brussels Sprouts With Tahini Sauce
This recipe is a mashup from Rawia Bishara, who has gradually adapted the home cooking of her childhood in Nazareth to the tastes of Brooklynites at her restaurant, Tanoreen. She'd never cooked Brussels sprouts before she arrived forty years ago, and she said that at first, deep-fried was the only way her children would eat them. We modern cooks may prefer roasting for a weeknight dinner, but the golden, crisp fried version should be experienced at least once. Sesame is one of the most universal flavors of the Middle East, and the base for many of its staples: tahini (sesame paste), hummus, halvah, and the spice mix called za'atar. But straight tahini sauce, with sesame, garlic, and lemon juice, comes on a little strong. The sweet sharpness of pomegranate molasses provides a counterpoint to the rich sesame, and yogurt lightens the mixture.
Roasted Butternut Squash and Red Onions
Here is an easy, healthy addition to a Thanksgiving feast or weekday dinner from Yotam Ottolenghi and Sami Tamimi, which was included in a Julia Moskin video feature in 2013. Chop up a few red onions and a butternut squash, roast them in high heat, and drizzle them with tahini sauce, herbs and pistachios. That’s it. (Keep an eye on the onions, though. They may cook faster than the squash.)
Marinated Beet Salad With Whipped Goat Cheese
It's easy to make a pretty good beet salad, but this one makes the leap into greatness. After decades of kitchen experiments, the chef and beet maven Andrew Carmellini shared how to elevate both elements: marinate the beets, then season and whip the goat cheese. Feel free to cook the beets on a grill instead of in the oven if you've got a fire going. Young beets, juicy and tender enough to bite into, can be used instead of the thick-skinned, mature kind. But do not roast: Steam them just until tender.
Brussels Sprouts With Peanut Vinaigrette
This recipe came to The Times from Karen Van Guilder Little, an owner of Josephine, a restaurant in Nashville, along with her husband, the chef Andrew Little. These succulent brussels sprouts are served there and at her Thanksgiving table every year. “I started playing around with peanut butter — it’s rich and salty like bacon — and it just clicked," Mr. Little said.
Julia Child’s Pork With Allspice Dry Rub
The allspice is really what makes this recipe, adapted from “Mastering the Art of French Cooking” by Julia Child, which was featured in a New York Times article about readers’ favorite recipes from her cookbooks. It is a simple process: make a dry rub, cover a well-marbled pork loin with it for at least 6 hours, and then roast or grill the meat. A few minutes’ preparation before work yields a fine roast for a late supper, or the same time spent on a weekend brings a fine feast in for dinner.
Roasted Cauliflower With Lemon Brown Butter
Roasting vegetables is easy, but this technique elevates the everyday dinner staple. A pan of water in the oven with the cauliflower helps maintain its succulence, while an even temperature browns it and brings out its natural sugars. Brown butter and sage take it over the top.
Whole Roasted Cauliflower With Almond-Herb Sauce
This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan. Try using pale orange, green or purple cauliflower, or a head of spiky, psychedelic Romanesco. Carve it at the table, just like a roast, for maximum impact.
Roasted Cauliflower and Broccoli With Salsa Verde
This recipe came to The Times in 2004, when Julia Moskin wrote a story about the developing culinary culture in McCarthy and Kennicott, two tiny villages in the hinterlands of Alaska. ("Out here, you have a choice," said Mark Vail, a former Air Force cook who lives in McCarthy year-round. "You can live on ramen noodles and baked beans, or you can learn to cook.") Kirsten Richardson, a resident of Kennicott and a cook at the McCarthy Lodge, a local restaurant, developed this brightly-flavored riff on the weeknight vegetable. Just roast the broccoli and cauliflower, toss with a shallot-anchovy vinaigrette and toasted almonds then sprinkle with chopped parsley. It makes a satisfying mostly-meatless main or a delicious accompaniment to roast chicken.
Indonesian Chicken Soup With Noodles, Turmeric and Ginger (Soto Ayam)
Soto ayam, an Indonesian version of chicken soup, is a clear herbal broth brightened by fresh turmeric and herbs, with skinny rice noodles buried in the bowl. It is served with a boiled egg, fried shallots, celery leaves and herbs, and is hearty enough for a meal.
Balkan Burgers
Called pljeskavica, pronounced PLYESS-ka-vee-tsa, this burger as wide as a birthday cake is beloved in Serbia, Croatia, Bosnia and Herzegovina, Slovenia and Montenegro; and more recently in Italy, Germany, Chicago as well as Queens.
Slow-Smoked Brisket
This brisket is pretty close to Nirvana for Texas barbecue fanatics who rely on backyard equipment. No smoker is needed, no mops or mesquite — just time and fire and a reliable thermometer. The long, low smoke replicates the results of the bigger, hotter pits used in Central Texas: fork-tender, peppery meat, each bite bathed in drippings and juice. Use potato rolls or thick white bread to soak it all up.
Giant Crinkled Chocolate Chip Cookies
You might think there's nothing new to learn about chocolate chip cookies, but this recipe by the baker and blogger Sarah Kieffer will prove you wonderfully wrong. The easy trick of banging the pan a few times during baking, causing the cookies to "fall," produces rippled edges that shatter in your mouth and a center that is soft and full of chocolate. Make sure to follow her instructions about freezing the dough and the size of the balls.
Kitchen Sink Cookies
These salty-sweet, crisp-soft cookies are a great way to use up extra candy, baking chocolate and even pretzels and chips. Making toffee is surprisingly easy and it's fun to mix in chopped peanuts, sesame seeds or whatever you like — but store-bought toffee bits are fine, too. (And you can make the cookies smaller, or drop the chilled dough onto the cookie sheet instead of slicing it, if you prefer.)
Yogurt-Marinated Fried Chicken With Saffron and Paprika
Here is a fried chicken recipe that is the best kind of weeknight cooking, with ingredients found quickly at most local grocery stores, whirled in a food processor and then left overnight to turn into something delicious the next evening. A yogurt marinade helps tenderize the boneless, skinless chicken thighs, infusing them with saffron and paprika, and a quick frying lends the meat a crispy, minty coating. You can marinate the chicken for 3 hours or overnight, but you set the timetable depending on whatever else is going on. This chicken will adapt. Make one night, finish the next. That’s living.