New York Times Food reporter. Pulitzer winner. Lifelong New Yorker. Fast walker. Slow eater. DM me on Instagram, @juliamoskin
New York City
Joined July 2008
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This Cake Trend Is Literally on Fire meater.com/24054883/tiktok-b… via @Eater
Julia Moskin retweeted
Is this @juliamoskin story a tale about the culture of abuse in professional kitchens that won't seem to die or maybe just a simple reminder that alcohol abuse and power never mix well? nytimes.com/2023/04/20/dinin…
Julia Moskin retweeted
Noma, often called the world's best restaurant, will close at the end of 2024, the Copenhagen chef René Redzepi told The New York Times. He said fine dining at the highest level has hit a breaking point. nyti.ms/3ikSPou
ALT The chef René Redzepi, the creator of Noma, stands in front of a wooden doorway decorated with antlers. Text reads: "Noma, rated the world's best restaurant, is closing its doors." Photo by Ditte Isager for The New York Times.
Julia Moskin retweeted
“It’s unsustainable,” he said of the modern fine-dining model that he helped create. “Financially and emotionally, as an employer and as a human being, it just doesn’t work.”
A must read by @juliamoskin, The New York Times.
nytimes.com/2023/01/09/dinin…
News of the day, maybe the year: @nomacph is closing
nytimes.com/2023/01/09/dinin…
The Willows Inn, led by chef Blaine Wetzel, has closed. nytimes.com/2022/11/29/dinin…
A great critic, an even better reporter. And she wrote porn on the side. nytimes.com/2022/11/01/dinin…
Sad news. nytimes.com/2022/11/01/dinin…
Going on the record is a process. For Eva DeVirgilis, a former Babbo employee, it has taken more than 15 years. nytimes.com/2022/09/21/dinin…
🦪🍸 Calling all food nerds: join me Thu @mofad & @museumofcityny for this ✨panel: @stiryfryguru @senhorokra, and Hasia Diner, followed by oysters @therealmothershuckers@ and cocktails @CookingIssues 🦪🍸
Julia Moskin retweeted
hey cousin, let this be your final sign to just go ahead and watch The Bear nytimes.com/2022/07/08/dinin…
Julia Moskin retweeted
What a beautiful article I’ve just read! Thank you @juliamoskin for this story 💙💛. Line by line, word by word, I literally feel the smell of sunflower seeds and chebureky on my way to sea beach… Seems like from the former life 💔 #StandWithUkraine️ #Ukraine️
“Maybe now is not the time to celebrate Ukrainian food. But this feels like the only chance we have to preserve it.”
For one Ukrainian American home cook, recording and sharing the dishes she grew up eating is an act of resistance. nyti.ms/37UVQXm
“Maybe now is not the time to celebrate Ukrainian food, but this feels like the only chance we have to preserve it" nytimes.com/2022/05/16/dinin…
Living history via @kimseverson 🍴 Read the story, make the cookies @nytcooking nytimes.com/2022/05/09/dinin…
The interviews were great, but testing the recipes endlessly with @genevieveko was 🍜 rewarding 👩🍳 nytimes.com/2022/03/17/dinin…
Thank YOU @nikitarbk
Good morning! Last summer, I pitched a restaurants newsletter and next week, March 22, Where to Eat: New York City arrives! It'll be Times subscriber-only but free for the first four weeks. It's going to be fun (and informative!) and I hope you'll sign up! nytimes.com/newsletters/wher…
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I need this in my life @omnivorebooks
It’s finally happened: we made a Free Cookbook Library outside the shop! Come donate or take cookbooks any time!!
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"The breast I ate came from tissue that had grown short meat fibers" 🙏 🏅for service to journalism, @kimseverson nytimes.com/2022/02/15/dinin…
