Nina Moskowitz, Bon Appetit Journalist Profile

Articles

An Unexpected Rub for Exceptional Grilled Chicken

3 weeks ago | bonappetit.com | Nina Moskowitz

All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. Truthfully, I rarely have the patience for a marinade. Quick Sambal Chicken Skewers? Bring it on. But a plan-in-advance, multi-hour affair like a buttermilk marinade? Not likely. In order for a buttermilk soak to have an actual impact on meat (like chicken), you need ample time to tenderize and impart flavor.
An Unexpected Rub for Exceptional Grilled Chicken

3 weeks ago | yahoo.com | Nina Moskowitz

All products featured on Bon Appétit are independently selected by Bon Appétit editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission. Photograph by Elliott Jerome Brown Jr., Food Styling by Mieko Takahashi, Prop Styling by Gerri WilliamsTruthfully, I rarely have the patience for a marinade. Quick Sambal Chicken Skewers? Bring it on. But a plan-in-advance, multi-hour affair like a buttermilk marinade? Not likely.
Grilled Buttermilk Chicken With Summer Salad

1 month ago | bonappetit.com | Nina Moskowitz

While a standard buttermilk brine needs at least two hours to impart noticeable flavor and tenderness to chicken, buttermilk powder works as a speedier stand-in. This dry-rub approach works instantly and the chicken will caramelize and take on a delightful char when grilled. Buttermilk powder then also gets used to dress a summer salad. Mixed with citrus juice, olive oil, a little garlic, and mustard, the vinaigrette lends tangy zing to fresh cucumber, tomatoes, and herbs.
Crispy Rice Salad With Spicy Tahini Dressing

1 month ago | bonappetit.com | Nina Moskowitz

A feel-good, chock-full salad that will not leave you longing for your next meal after a couple hours. For large shards of rice that hold on to their shape, use a sticky, starchy variety such as sushi rice. Long-grain rice like basmati or jasmine will disintegrate into distinct grains—not bad, but not as enjoyable as crunching down on a crispy nugget.
How I Turn Any Salad Into a Satisfying Meal

1 month ago | bonappetit.com | Nina Moskowitz

All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. What does “feel-good food” mean? It depends on whom you ask. That’s why each month our Feel-Good Food Plan—with delicious recipes and a few wild cards—is hosted by someone new. This month our associate cooking editor Nina Moskowitz shares salads that actually fill her up.
This Chocolate Pie Was the Best Breakfast I’ve Had All Month

2 months ago | bonappetit.com | Nina Moskowitz

When I was growing up, my mother—a self-proclaimed health nut—would allow me a sweet treat every so often after dinner. My dessert of choice was instant chocolate pudding. Making this felt like a ritual. I’d stream milk into the powdery pudding mix, whisk with my whole arm, and patiently allow it to set in little bowls. Then I’d put on my negotiating hat, asking for spoonfuls midday. The response was always the same, “When you’re an adult, you can eat pudding for breakfast for all I care,” she’d say.
This Chocolate Pie Was the Best Breakfast I’ve Had All Month

2 months ago | epicurious.com | Nina Moskowitz

Growing up, my mother—a self-proclaimed health nut—would allow me a sweet treat every so often after dinner. My dessert of choice was instant chocolate pudding. Making this felt like a ritual. I’d stream milk into the powdery pudding mix, whisk with my whole arm, and patiently allow it to set in little bowls. Then I’d put on my negotiating hat, asking for spoonfuls midday. The response was always the same, “When you’re an adult, you can eat pudding for breakfast for all I care,” she’d say.
Our Most Popular Recipes of March

Mar 28, 2025 | bonappetit.com | Nina Moskowitz

All products are independently selected by our editors. If you buy something, we may earn an affiliate commission. After months of low-and-slow braises, spring has finally sprung. We’re on the hunt for sprightly dishes that leave ample time to head outside and enjoy the warmer weather. Take, for example, this Saucy Mushroom Stir Fry made with a mix of meaty shiitake, trumpet, and oyster shrooms (all swappable) and seasoned with a lick of tangy Japanese barbeque sauce.
Our Most Popular Recipes of March

Mar 28, 2025 | yahoo.com | Nina Moskowitz

32,789 people played the daily Crossword recently. Can you solve it faster than others? 32,789 people played the daily Crossword recently. Can you solve it faster than others?
Skillet Gnocchi With Leeks and Bacon

Mar 25, 2025 | bonappetit.com | Nina Moskowitz

This skillet gnocchi calls on all the comforting flavors of potato leek soup, but in pasta form (maybe the best form to be?). Gnocchi—our leading star—stands in for the classic potatoes and becomes pillowy nubs of joy when cooked in a sumptuous, garlic-infused cream sauce. Make sure to pick up the shelf-stable variety at the supermarket (my favorite brand is Anna) for its delightful chewy texture. A word of warning: Leeks are notoriously full of dirt, so take time cleaning them.