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August 7, 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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| Hetty Lui McKinnon’s dumpling tomato salad with chile crisp vinaigrette. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. |
Most clicked
Hetty Lui McKinnon is an expert when it comes to turning frozen potstickers into a full, flavorful meal, employing them as the protein component of cucumber salads, soups and simple one-pan meals. Particularly seasonal (and unsurprisingly popular) right now is her dumpling tomato salad with chile crisp vinaigrette, a tangy, spicy, fresh recipe that asks you to turn on your stove only to cook the potstickers themselves. Make it now and for the rest of the summer while tomatoes are still their juiciest.
View this recipe: Dumpling tomato salad with chile crisp vinaigrette
More of our most clicked recipes this week: one-pot zucchini-basil pasta; chickpeas al limone with burrata; heirloom tomato and Cheddar pie.
Will Ferrell and Molly Shannon take the Pizza Interview
Will Ferrell and Molly Shannon, former “Saturday Night Live” co-stars and longtime collaborators, visited the New York Times Cooking studio kitchen for our latest Pizza Interview installment, regaling viewers with their go-to takeout pies, favorite chain restaurants and more. Give it a watch here.
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| New York Times Cooking |
You said it
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| Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. |
View this recipe: Samantha Seneviratne’s creamy one-pot orzo with corn and bacon
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