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 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.
Latest from Ann Maloney

Instant Pot beef stroganoff that you can make dairy-free, too

Make this recipe in a pressure cooker or slow cooker for a healthier take on a classic comfort food.

December 6, 2022

Storm-ready your kitchen with these safety tips

Stock up on pantry-friendly foods and prepare your kitchens to keep perishables as safe as possible.

December 5, 2022

Hasselback your salmon for a fresh way to eat this tasty fish

Rather than fillets, this weeknight salmon recipe calls for a slab of fish that you slice, season and bake.

November 29, 2022

The secret to a bold weeknight pasta sauce? A little anchovy boost.

A can of crushed tomatoes simmered with the oily canned fish turns into a flavorful sauce in minutes.

November 22, 2022

This speedy curried squash soup starts with canned pumpkin

This soup is ideal for using up leftovers because you can make it with roasted squash or sweet potatoes or use canned pumpkin puree.

November 15, 2022

Test your food safety smarts before the holidays

If our quiz stymies you, we’ve got all of the facts so you can be sure to keep your food safe.

November 14, 2022

Sweet and sour pork brings a takeout favorite home

This sweet and sour sauce pork calls to mind the dish as it is served in many Chinese restaurants in the United States.

November 1, 2022

Make a classic steak Diane at home in about 30 minutes

The classic rich mushroom sauce is delicious over steak, chicken or even just noodles.

October 25, 2022

This creamy shrimp salad has Sicilian roots by way of New Orleans

Use any seafood in this pasta salad that gets tossed in mayonnaise-based dressing made with anchovies, parmesan, garlic and lemon.

October 18, 2022

How to make a classic, double-decker club sandwich

A classic double-decker club sandwich includes thinly sliced turkey breast, bacon, lettuce, tomato and mayonnaise on white bread.

October 11, 2022