View in browser|nytimes.com

January 30, 2026

The Best of the Week in Cooking

What we — our readers and staffers — are clicking, cooking and can’t stop thinking about.

Ali Slagle’s butter-basted chicken breasts. Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

Most clicked

I am, admittedly, not a chicken breast person, and I’ll choose thighs and legs over breasts pretty much every time. But I can also be swayed by a great recipe, and judging by its popularity this week, Ali Slagle’s butter-basted chicken breasts might just be that recipe. Garlic and woodsy herbs — rosemary, thyme or sage — sizzled in butter lend lean chicken breasts their rich flavors; serve them, as Ali suggests, with lemon linguine and a green vegetable for a lovely dinner. Leftovers? That’s meal prep for soups and sandwiches later in the week.

View this recipe: Butter-basted chicken breasts

More of our most-clicked recipes this week: shrimp aguachile; one-pot cabbage roll soup; oatmeal pancakes.

Kelly Marshall for The New York Times. Food Stylist: Rebecca Jurkevich. Shrimp Aguachile By Kristina Felix 208 20 minutes Makes 4 to 6 appetizer servings

Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. One-Pot Cabbage Roll Soup By Carolina Gelen 1,520 35 minutes Makes 4 servings

David Malosh for The New York Times. Food Stylist: Simon Andrews. Oatmeal Pancakes By Genevieve Ko 877 35 minutes Makes 10 to 12 pancakes

If you make one thing this weekend

Make Melissa Clark’s beef bourguignon. It’s Melissa Clark. It’s beef bourguignon. And it’s cold out. Off you go. (You can watch Melissa make her dish here!)

Christopher Testani for The New York Times Beef Bourguignon By Melissa Clark 10,825 2 1/2 hours, plus marinating Makes 4 to 6 servings

New and noteworthy

Andrew Bui for The New York Times. Food Stylist: Kaitlin Wayne. Slow Cooker Creamy Potato Soup By Sarah DiGregorio 147 5 hours 10 minutes Makes 4 to 6 servings

My husband and I inadvertently both scheduled dental surgeries for this past week, so our kitchen is currently a soft-food factory. Sarah DiGregorio’s slow cooker creamy potato soup should fit the bill nicely, and as a lover of all things sour, I’m looking forward to that buttermilk tang. If you’re not nursing a sore jaw, consider lots of fun, crunchy toppings: crisp bacon, roasted chickpeas, crushed chips (potato on potato!).

You said it

Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.

View this recipe: Yasmin Fahr’s one-pot miso-turmeric salmon and coconut rice

Thanks for reading!

Sign up for the Dinner Tonight newsletter. One quick and easy recipe in your inbox each night to answer that eternal question: What’s for dinner? Get it in your inbox

Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox

If you received this newsletter from someone else, subscribe here. Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings.

Subscribe to NYT CookingGet the NYT Cooking app

Connect with us on:

Change Your EmailPrivacy PolicyContact UsCalifornia Notices

The New York Times Company. 620 Eighth Avenue New York, NY 10018