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March 27, 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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| Mark Bittman’s salmon roasted in butter. Jim Wilson/The New York Times |
Most clicked
Butter, salmon, lemon, salt and pepper, and some soft green herbs. That’s all you need for Mark Bittman’s salmon roasted in butter, a five-star New York Times Cooking classic with over 11,400 reviews. As spring emerges, use this simple recipe to anchor brunches, lunches, dinners and gatherings of all shapes and sizes.
View this recipe: Salmon roasted in butter
More of our most clicked recipes this week: olive oil cake; miso-butter chicken with grapefruit; cottage cheese egg bites.
If you make one thing this weekend
Melissa Clark tells you everything you need to know about her new homemade matzo recipe — adapted from the Hillary Sterling book “Ammazza!” — in her recent column. (Note that this recipe is not kosher for Passover.) But I’ll add that, in a recent team meeting, Melissa said that the matzo kept really well, and that she was snacking on a batch she’d made a week earlier and had no plans to share any of it.
New and noteworthy
Samantha Seneviratne is responsible for my most favorite sugar cookies in the whole wide world (and that reader-favorite olive oil cake above). So there’s no way these carrot cake oatmeal cookies will be anything short of amazing. I might skip the cream cheese glaze — not because I don’t want it, but because I’m lazy. And I’m betting that these cookies, with her suggested chopped walnuts and golden raisins folded in, will be treat enough without it.
You said it
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| Armando Rafael for The New York Times. Food Stylist: Brett Regot. |
View this recipe: Lidey Heuck’s pastina soup
Thanks for reading!
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