Nina Moskowitz

1 week 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.

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.

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.

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.

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.