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January 9, 2026 
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The Best of the Week in Cooking
What we — our readers and staffers — are clicking, cooking and can’t stop thinking about.
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| Melissa Clark’s one-pan orzo with spinach and feta. Chris Simpson for The New York Times. Food Stylist: Simon Andrews. |
Most-clicked recipes
It is apparently very easy being (er, cooking) green if you’re a New York Times Cooking reader, as demonstrated by Melissa Clark’s beautifully emerald one-pan orzo with spinach and feta taking top-clicked honors this week. And if you’ve already made this dish — which wouldn’t be surprising, given its five-star rating and over 18,000 reviews — now is the time to play around with it. Try parsley and mint instead of dill; sub farro for the orzo; swap the peas for edamame (all excellent reader suggestions).
View this recipe: One-pan orzo with spinach and feta
More of our most-clicked recipes this week: ginger chicken and rice soup with zucchini, potato pavé with Parmesan crust and this sticky miso salmon bowl.
New and noteworthy
Looking at Hetty Lui McKinnon’s new tofu scramble with black beans and corn, my brain gambols about with possibilities. I could pile it on top of rice for a burrito bowl. I could wrap it in tortillas for tacos or burritos. I could add lettuce and corn chips for a hearty taco salad. I could add eggs for a breakfast scramble and then, heck yes, tuck that into tortillas for breakfast burritos. Oh, but what if I paired this tofu scramble with breakfast potatoes instead and splashed everything with hot sauce? I’m gonna need a minute, friends.
If you make one thing this weekend
From our collection of 16 easy, healthy breakfasts to make on repeat: Genevieve Ko’s overnight oats. I have indeed made this on repeat, changing up the elements each time to keep things interesting (and to use up that half-carton of oat milk in my fridge). And for what it’s worth, I usually swipe spoonfuls of this as my dessert after dinner — it’s cold and creamy, and, with a little maple syrup, it really satisfies my sweet tooth.
You said it
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| David Malosh for The New York Times. Food Stylist: Simon Andrews. |
View this recipe: Ali Slagle’s oat milk chocolate pudding
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