Julia Moskin


Content by Julia Moskin

    • For a Better Caesar, Get Kale Into the Mix

      The Caesar, done right, is a multiplatform salad. Beyond the taste of the thing, it is experienced across all the senses, a riot of contrasts, cold and crunch.

    • Chinese-American Chefs Start a Culinary Conversation With the Past

      -No Chinese parent sends their child off to college hoping theyll work in a kitchen,- said Chen, 31.

    • How to Roast Cauliflower (the Whole Thing)

      Homemade food overall has less fat, fewer processed ingredients, less sugar and (obviously) fewer hidden calories of all kinds.

    • The Top New Food Words for 2015

      The language of food is changing at breakneck speed to reflect new menus, new mash-ups, new diets, new hashtags.

    • Celebrating Thanksgiving Dinner at Julia Childs'

      At the height of Julia Child's fame in the 1970s and 80s, Thanksgiving guests often felt the need to tell her she should get her home number removed from the public directory.

    • Help Wanted: Restaurant Industry Is Booming, Yet Jobs Go Unfilled

      The drumbeat began about five years ago, as the restaurant industry started to recover from the recession. The sound was faint, but chefs noticed.

    • How to Make a Perfect Ragu - the Popular Italian Meat Sauce

      Real Italian meat sauce, with rich taste and velvety texture, isn't at all hard to make; it just needs a long time and a low flame.

    • When Dinner Proves Divisive: One Strategy, Many Dishes

      When I cooked only to please myself and one or two other consenting adults, choosing recipes was a breeze. Nothing was off limits.

    • Smashed Cucumber Salad Takes Manhattan

      The difference between a sliced cucumber salad and a smashed cucumber salad reveals itself on first bite.

    • During Ramadan, Dates are a Unifying Staple

      In the Hadith, a collection of sayings attributed to the prophet Mohammed, it is recorded that he always broke the fast with dates and water, so many Muslims are careful to follow.

    • Conquering the Fear of Cooking Fish

      Fear of fish can afflict even the most confident cook. A simple sear in oil isnt the answer for fish - overcooked and flavorless fillets are the result.

    • Texas Chili Makes a Welcome Guest

      If you like to make chili and dont live in Texas, consider yourself lucky. Passions run high in that state over pressing issues like what brand of canned tomatoes to use (if any), how much cumin is too much and whether browning the meat is ...

    • How to Make Delicious Tarte Tatin

      Apple pie is not easy. I have executed lovely crusts folded around inedible sour fillings, perfect fruit sandwiched between a pale bottom crust and a burned lattice top, and most other permutations of pie fail. At the risk of seeming unpatriotic, I would...

    • Apps Promise Diners the Can't-Be-Had Reservation, for a Fee

      Who owns a restaurant reservation?Is it the restaurant, having set aside a table as a courtesy for a particular guest? Is it the guest, who made the reservation and can use it - or not - at will?Or is it the entrepreneur who pays workers ...

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