Nina Moskowitz

2 weeks 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.

2 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. 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.

1 month 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.

1 month 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.

1 month ago | 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.