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2 weeks ago | 
twincities.com | Margaux Laskey |Dan Pelosi |Mark Bittman |Kay Chun
One of the greatest perks of working for New York Times Cooking is that once in a while, I get to spend time in our gorgeous, light-filled studio working with our wildly talented, kind and funny food stylists, photo editors and photographers. (Pinch me.)Despite what you may read on the internet about stylists using Elmer’s glue for milk or motor oil for syrup, what you see in our recipe photos is real, live food that has been made following the recipe to a T.
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1 month ago | 
thewest.com.au | Kay Chun
This stellar weeknight meal takes advantage of ingredients you may already have stashed in the cupboard or fridge. The centrepiece is salmon. The fillets are easy to prepare and quick to cook, making them the perfect protein for easy weeknight dinners. And salmon can take on many different flavours, which explains its versatility and mass appeal. Miso rice adds a fragrant, earthy pairing for the silky, fatty salmon.
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1 month ago | 
denverpost.com | Kay Chun |Yasmin Fahr |Ali Slagle |Andy Baraghani
I wish I liked the phrase “ground meat” as much as I like the dinners you can make with it. Ground turkey, chicken, beef, pork and other meats are the delicious and easy-to-prep foundation of meatballs, kebabs and burgers, a key element of countless sauces and curries. “Ground meat” isn’t super appetizing to me; a platter of nachos strewed with browned beef is.
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1 month ago | 
denverpost.com | Lidey Heuck |Kay Chun |Dawn Perry |Eric Kim
Every week, I check in with our newsletter editor, Mia Leimkuhler, to make sure whatever recipes I’m featuring here in Five Weeknight Dishes don’t overlap with the dishes that Sam Sifton and Melissa Clark are writing about in our flagship New York Times Cooking newsletter. But I called dibs on the new honey garlic shrimp recipe below as soon as I saw it. This one was mine. It’s exactly the kind of recipe I want to send your way every week: smart, fast and built on ingredients you may keep around.
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2 months ago | 
pressdemocrat.com | Eric Kim |Colu Henry |Kay Chun |Melissa Clark
After last week’s newsletter about the food my children eat (and don’t eat), I got about 10 times the number of emails I usually receive, a vast majority of them from parents saying they felt seen. The idea is for us at New York Times Cooking to understand and meet your wants and needs, while also suggesting new things for your plate.
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2 months ago | 
denverpost.com | Margaux Laskey |Ali Slagle |Kay Chun |Yossy Arefi
By Margaux Laskey, The New York TimesHello again! Margaux here, filling in for Emily today. When asked to write this newsletter, I immediately turned to my mom group — a diverse group of working women with children ages 3 to 15 — and asked them what sorts of dinners they’d like to see. I got two enthusiastic requests: more protein, less pasta. “And they should be tasty and not require an hour of prep,” one wrote.
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2 months ago | 
twincities.com | Emily Weinstein |Eric Kim |Colu Henry |Kay Chun
After last week’s newsletter about the food my children eat (and don’t eat), I got about 10 times the number of emails I usually receive, a vast majority of them from parents saying they felt seen. The idea is for us at New York Times Cooking to understand and meet your wants and needs, while also suggesting new things for your plate.
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2 months ago | 
nrtoday.com | Ali Slagle |Kay Chun |Yewande Komolafe |Emily Weinstein
Here’s a mostly complete list of what my children, ages 5 and 7, eat for dinner:Plain pasta (spaghetti and farfalle only), rice and beans (any kind but lima), chicken (roasted thighs, nuggets), salmon, avocado rolls, hot dogs, pizza, slices of steak. They do eat some green vegetables, but they don’t do tacos, meatballs, dumplings, baked saucy dishes or, really, sauce of any kind. Soup, as an entire category, is a no.
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2 months ago | 
denverpost.com | Emily Weinstein |Eric Kim |Colu Henry |Kay Chun
By Emily Weinstein, The New York TimesAfter last week’s newsletter about the food my children eat (and don’t eat), I got about 10 times the number of emails I usually receive, a vast majority of them from parents saying they felt seen. The idea is for us at New York Times Cooking to understand and meet your wants and needs, while also suggesting new things for your plate.
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2 months ago | 
denverpost.com | Emily Weinstein |Ali Slagle |Kay Chun |Yewande Komolafe
By Emily Weinstein, The New York TimesHere’s a mostly complete list of what my children, ages 5 and 7, eat for dinner:Plain pasta (spaghetti and farfalle only), rice and beans (any kind but lima), chicken (roasted thighs, nuggets), salmon, avocado rolls, hot dogs, pizza, slices of steak. They do eat some green vegetables, but they don’t do tacos, meatballs, dumplings, baked saucy dishes or, really, sauce of any kind. Soup, as an entire category, is a no.
