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March 13, 2026 
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The Best of the Week in Cooking
What we — readers and staff members — are clicking on and cooking, and can’t stop thinking about.
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| Sarah DiGregorio’s corned beef with cabbage. Julia Gartland for The New York Times. Food Stylist: LIza Jernow. |
If you make one thing this weekend
One of the very first project cooks I remember trying when I moved into my own apartment is corned beef and cabbage. The recipe I used called for brining the beef brisket in the fridge before cooking it. In the process of taking the behemoth pot out of my fridge, I fumbled and sloshed almost all of the aromatic liquid onto my tiny galley kitchen floor.
Point is, even the memory of that mishap isn’t enough to dull the charms of this satisfying meal, this salty-sour mix of meat, potatoes, carrots and cabbage to swipe through jarred horseradish and mustard. (I don’t want to choose between them, and you don’t have to, either.) Sarah DiGregorio’s recipe is a perfect weekend-before-St. Patrick’s Day cook, a Sunday dinner that yields gorgeous leftovers for corned beef hash, Reuben sandwiches and Sam Sifton’s Irish tacos. Just perhaps be more careful than I was when moving your precious pot of corned beef.
(And if you’d like more St. Patrick’s Day cooking ideas, we have 17 recipes that will make you feel extra lucky.)
View this recipe: Corned beef and cabbage
Most clicked
As someone who spent a good portion of her Bay Area childhood mesmerized by the El Machino flour-tortilla maker at Chevy’s, I’m delighted to see that these chicken fajitas from Ali Slagle were a big hit this week. That’s probably because 1) Emily Weinstein wrote about them in her Five Weeknight Dishes newsletter; 2) they’re a star of our chicken breast recipe collection; and 3) chicken fajitas are delicious.
More of our most-clicked recipes this week: traditional Irish soda bread; chicken schnitzel with cucumber salad; nonalcoholic Negronis.
New and noteworthy
David Tanis has a beautiful new dinner menu that deftly combines late-winter goodies (citrus; a soothing chickpea soup) with springtime treats (baby artichokes!). Because the only thing missing from this lovely party is the perfect beverage, I asked Eric Asimov, our wine columnist, which wine he would pair with this meal. “While there’s never only one right wine to serve,” he said, “I would reach for a good dry chenin blanc, whether from the Loire Valley, the West Coast or South Africa.” Enjoy!
You said it
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| Linda Xiao for The New York Times. Food Stylist: Monica Pierini. |
View this recipe: Melissa Clark’s lemon poppy seed bars
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