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July 10, 2026 
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The Best of the Week in Cooking
What we — our readers and staff members — are clicking on and cooking, and what we can’t stop thinking about.
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| Melissa Clark’s cabbage Caesar salad. Armando Rafael for The New York Times. Food Stylist: Simon Andrews. |
Most clicked
Improving Caesar salad sounds like a futile undertaking on principle. Crunchy romaine, an umami-powerhouse dressing, shards of salty Parm — it’s a combination that leaves little to be desired. Ever up to a cooking challenge, Melissa Clark has a new, better Caesar for us all. Her innovative twist? Cabbage. It adds both crunch and sweetness, and softens just a bit while soaking up all that Caesar flavor, making the salad distinctly make-ahead friendly.
View this recipe: Cabbage Caesar salad
More of our most clicked recipes this week: creamy gold potato salad; mango soft serve; summer pasta with zucchini, ricotta and basil.
Everything’s bananas
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| Julia Gartland for The New York Times. Prop Stylist: Megumi Emoto. |
Bananas are permeating the snack aisle. And the drinks aisle. And your local coffee chain and liquor store. How did the humble fruit gain such commercial prominence in such a short amount of time? Find out in Luke Fortney’s new report.
Sports and snacks
Tuning into the World Cup quarterfinals this weekend? No matter the team you’re supporting, we have recipes for your watch party.
You said it
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| Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. |
View this recipe: Genevieve Ko’s butter mochi
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