Ann Maloney

Washington, D.C.

Recipes editor and food reporter focusing on quick and easy home cooking

Education: Loyola University in New Orleans, BA in Communications; Institute of Culinary Education in New York City, culinary arts diploma

Ann Maloney came to The Washington Post in 2019 from NOLA.com/the Times-Picayune in her hometown of New Orleans. She worked there as a food and dining writer from 2016 to 2019. She also served as arts and entertainment editor there from 2004 to 2015. Before returning to New Orleans, she worked for the New York Times in various jobs since 1989. She spent the majority of that time as features editor for the New York Times Regional Newspaper Group in Manhattan.
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Latest from Ann Maloney

This 30-minute vegetable soup is an exercise in embracing leftovers

Tamar Adler created a “compendium of what to do with what you have,” giving practical tips and recipes for using leftovers to create fresh meals.

July 11, 2023

Ease into cooking seafood with good fish and simple techniques

Cookbook author Karista Bennett encourages home cooks to view seafood as a broad category of food that can open up a world of new flavors and dishes.

June 20, 2023

A Peking-style sauce turns pork chops and more into big-flavored meals

This bold sauce from Suzie Lee's "Simply Chinese" can be used on chicken, beef, tofu and vegetables, too.

June 13, 2023

Spicy chili oil noodles make a 20-minute weeknight meal

The dish, from TikTokers Caught Snackin', will make your tongue tingle, but it’s easy to tame and comes together quickly for weeknight dinners.

June 6, 2023

Yes, you can cook crispy, golden chicken thighs without a drop of oil

What you need: skin-on, bone-in chicken thighs, salt and pepper, and a nonstick skillet.

May 30, 2023

The flavor of Sichuan peppercorns has no substitute

Australian chef Sarah Tiong shares her love for Sichuan peppercorns, and her mom, in an orange chicken recipe.

May 23, 2023

How to grill a juicy burger

We may not agree on how we like to adorn our burgers, but we all want a patty that retains its shape and flavor, and remains juicy but doesn’t soak the bun.

May 23, 2023

‘Great British Baking Show’ finalist talks baked beans and big dreams

Crystelle Pereira's new book, "Flavor Kitchen," shows her way with recipes beyond baked goods.

May 16, 2023

A traditional kung pao chicken traces a family’s cooking and history

From "The Woks of Life" cookbook, kung pao chicken gets the traditional treatment, which might surprise Americans who know the dish from restaurants.

May 10, 2023

This lemony pasta with smoked salmon is a low-lift, 30-minute recipe

This 30-minute pasta dish calls for smoked salmon, making it an easy option, especially for novice cooks.

April 18, 2023