Skip to main content
Nina Moskowitz head shot - Bon Appétit

Nina Moskowitz

Associate Editor, Cooking

Nina works across Bon Appétit and Epicurious, solving mysteries like “Why do beans make us fart?” and “What is that white stuff oozing out of my chicken?” She also edits and produces recurring columns like It’s That Simple and has even developed a recipe or two. Before joining the editorial team at BA, Nina worked at a Brooklyn-based criminal justice nonprofit and baked focaccia at Pasta Louise. Outside of work, you’ll find Nina organizing field days, frosting cakes, and binging Survivor.

Cooking

An Unexpected Rub for Exceptional Grilled Chicken

Buttermilk powder swoops in when you don’t have time for an all-day marinade.
Recipes

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.
Recipes

Crispy Rice Salad With Spicy Tahini Dressing

With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.
Cooking

How I Turn Any Salad Into a Satisfying Meal

May’s Feel-Good Food Plan is packed with produce and never leaves me hungry.
Cooking

This Chocolate Pie Was the Best Breakfast I’ve Had All Month

From Gourmet, this recipe has been a reader favorite for decades.
Recipes

Skillet Gnocchi With Leeks and Bacon

An elegant, satisfying dinner in under 30 minutes.
Recipes

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.
Recipes

Creamy Chili Crisp Pasta

Greek yogurt, chili crisp, and spaghetti—that's the ingredient list.
Restaurants

The Indonesian Restaurant Where Dessert Comes First

At Pasar in Portland, Oregon, an array of bright and subtly sweet kue are intended to be eaten throughout a savory feast.
Cooking

What Is That White Coating on My Grapes?

That cloudiness is called bloom, and it’s actually a good thing.
Recipes

Earl Grey Tea-ramisu

A citrusy, calming riff on classic tiramisu.