Latest news with #MargauxLaskey
New York Times
16-07-2025
- General
- New York Times
Readers Really, Really Love This Spicy, Creamy Weeknight Bolognese
'Time is a weird thing,' writes Margaux Laskey in her roundup of our 25 most popular recipes of the year so far. 'It's been more than six months since the new year began, but some days it feels like it's been six minutes, and other days? Six years.' Boy, can I relate to this, the way time zigs and zags and gets all twisted up in itself. My mother always said that a task expands to fill the amount of time you give it, but, for me, it usually overflows, particularly when I'm writing a column — or making dinner. Unsurprisingly, a majority of our most popular dishes are on the relatively speedy side, ready in an hour or less. And the ones that do take more time are entirely worth it (oh Dubai chocolate, you're worth every pistachio-filled minute). Then there are the recipes that trick time. Genevieve Ko's spicy, creamy weeknight Bolognese tastes like it's been simmering all day, but only takes half an hour. Her brilliant hack is to sear ground beef with curry paste to give it caramelization and depth, adding heavy cream to mellow the bite. Time may be weird, but dinnertime starring a Genevieve recipe is always going to be delicious. Featured Recipe View Recipe → Want all of The Times? Subscribe.
New York Times
19-06-2025
- Entertainment
- New York Times
Our Summer 100 Is Here!
Just in time for the first day of summer (which is tomorrow): Our updated summer 100! Margaux Laskey — she of this huli huli chicken and these sugar cookie bars — has refreshed our list of 100 very doable, must-make recipes for this season of high sun and high temps. (There's a whole no-cook section.) Eric Kim's new dak bulgogi feels very summery to me, the sort of light yet filling dinner I want to make and eat every summer Friday. Maybe it's the sweet-salty-garlicky flavors in the marinade that feel like blue skies and a fresh breeze. Maybe it's that the dish comes together in about half an hour, leaving me more time to lizard in the sun. Or maybe it's because I'll wrap bites of chicken and rice in perilla leaves from my overperforming patio plant, and will enjoy everything with a crisp cold beer. Whatever the reason, this recipe is going to be on repeat all summer, and likely into fall and winter. Featured Recipe View Recipe → Poached chicken breasts: Having perfectly cooked, juicy chicken breasts ready to go in your fridge is never a bad idea, as it puts you halfway to all sorts of great salads and pastas and sandwiches. Consider this Yewande Komolafe recipe a gift to future you. Sheet-pan shrimp oreganata: There's no such thing as too many good sheet pan recipes, and there's also no such thing as too many good shrimp recipes. As such, here's this breezy, white-wine-y dish from Anna Francese Gass. Asparagus and tofu with black bean sauce: Black bean sauce, in my mind, signals a dish that's proudly salty and funky and unabashedly umami. Hetty Lui McKinnon pairs it here with snappy asparagus and bouncy tofu for a fantastic vegan dinner. Hojicha tiramisù: Classic tiramisù is a pretty perfect dessert, but this version from Hetty — which trades the espresso for nutty, toasty hojicha — sounds so, so good. And because it's a Hetty recipe, there's a clever twist: A mixture of mascarpone and Greek yogurt replaces the eggs, which, as Hetty writes, delivers an airy texture and a tartness that complements the earthiness of the tea. 'In an Era of Upheavals, Los Angeles Restaurants Are Banding Together.' I was born and raised there, so I'll always have love for L.A., and this article for The New York Times by Meghan McCarron about the Independent Hospitality Coalition just reinforces that pride. Thanks for reading!
