Nina Moskowitz
Nina Moskowitz is an associate editor, cooking at Epicurious and Bon Appétit, and periodically writes digital stories for Epicurious.
Previously, Nina worked in the world of nonprofits and baked at a Brooklyn loved restaurant where she honed in on her dessert skills. Nina continues to bake at home, specializing in layer cakes, and covers them in edible flowers.
Mushroom Bourguignon
In this mushroom bourguignon, a vegetarian take on a French classic, earthy fungi braise in a wine-rich umami broth with pearl onions and tender carrots.
Why Are There So Many Exclamation Points in Cookbook Titles?!
You Got This!, Sweet Farm!, Galette!, the list goes on.
Grilled Buttermilk Chicken With Summer Salad
Charred chicken breasts coated in a tangy dry rub sit atop a fresh salad of tomatoes, cucumber, and onions.
Crispy Rice Salad With Spicy Tahini Dressing
With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.
This Chocolate Pie Was the Best Breakfast I’ve Had All Month
From Gourmet, this recipe has been a reader favorite for decades.
Skillet Gnocchi With Leeks and Bacon
An elegant, satisfying dinner in under 30 minutes.
Recipe Roundup
The 20 Best Recipes of 2024
From black bean picadillo skillet to New Jersey crumb cake.
Colossal Crème Brûlée
This oversized crème brûlée is far easier to make than individual ones. The crackly top is created from sugar caramelized with a blowtorch, not a broiler.
Creamy Chili Crisp Pasta
Greek yogurt, chili crisp, and spaghetti—that's the ingredient list.
Grandma Gitta’s Chicken Paprikash
Tender chicken, savory paprika sauce, and lots of noodles.
Actually-Crispy Zucchini Fries With Herby Yogurt Dip
These garlic-Parmesan-crusted wedges skip the deep-fryer without compromising on crunch.
Herby Green Goddess Potato Salad
Tossed in a verdant sauce that recalls green goddess dressing, this striking herby spin on potato salad will have long-time skeptics reconsidering their stance.
Cookies and Cream Ice Cream Cake
Vanilla ice cream, espresso-spiked fudge, and lots (and lots) of chocolate cookie crunchies.
For Truly Tender Biscuits, You Need a Hard-Boiled Egg
This unexpected addition will make buttery confections like shortbreads and shortcakes even more tender and flaky.
Banish Dry Cake With This Easy Pastry Chef Trick
This simple technique adds moisture and flavor to your cakes—and helps them last longer.