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July 31, 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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| David Malosh for The New York Times. Food Stylist: Simon Andrews. |
Most clicked
This salad is just the thing to wake up a muggy summer day. Crisp cucumbers and thin scallion slices are doused in a bright and bracing dressing that’s supercharged with lime juice, fish sauce, Thai and Fresno chiles and sesame oil. Mint, basil, cilantro and a shower of crushed peanuts lend a fresh, crunchy finish. Take it from this reader endorsement: “This was insanely delicious. The best cucumber salad I’ve ever made.”
View this recipe: Spicy cucumbers with mint, scallions and crushed peanuts
More of our most clicked recipes this week: cottage cheese egg bites; berbere brown sugar chicken; broccoli-walnut pesto pasta.
New and noteworthy
Few dishes conjure a Parisian bistro more readily than steak frites. And few recipe creators are better equipped to adapt it for a home kitchen than Dorie Greenspan, who’s lived between the United States and France for decades. Her version features a rib-eye topped with a pat of herb butter and is paired with thick, steak-cut frozen fries. Before you scoff at the frozen fries: “Call it a cheat, but they’re what lots of French home cooks use,” Dorie writes in the recipe headnote.
You said it
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| Julia Gartland for The New York Times. Food Stylist: Spencer Richards. |
View this recipe: Kayla Hoang’s banana cake with caramel glaze
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