Margaux Laskey

1 month ago | virginislandsdailynews.com | Margaux Laskey

Hello 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. “I’m basically requesting a unicorn.”Well, New York Times Cooking is here to serve, Fairy Godmother-style.

1 month 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.

Dec 30, 2024 | nytimes.com | Margaux Laskey

Ground cumin and ground red chile powder from dried chiles (not the chili powder blend you typically use to make a big pot of chili) are the secret to the layered earthiness of these delightfully gooey cheese enchiladas from Bryan Washington. Ali Slagle's four-ingredient recipe for sticky, sweet and spicy pulled pork was inspired by carnitas, barbecue pulled pork and Vietnamese caramel pork.

Dec 9, 2024 | nytimes.com | Margaux Laskey

Well, that was fast: It was January, we blinked and now it's December. Quite a bit has happened in the last 300 or so days, and the team at New York Times Cooking created, tested and published about 1,000 delicious recipes to help you eat well through it all. Your favorites - the dishes you added to your rotation, the meals your kids actually (OK, mostly) ate, the dinners you were excited to cook - are below. Once again, the three Cs (comfort, convenience and chicken) were king.

Nov 18, 2024 | cooking.nytimes.com | Margaux Laskey

Pickle biscuits, sour cream pound cake, esquites stuffing and more new recipes we think you'll adore, too. Linda Xiao for The New York Times. Food Stylist: Yossy Arefi. At New York Times Cooking, we rely on professional recipe testers to ensure each and every new recipe is clear, works and tastes great. They test about a thousand recipes a year, which is a lot of cooking and eating, so when they really love something, it's worth taking note.