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May 1, 2026 
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The Best of the Week in Cooking
What we — readers and staff members — are clicking on and cooking, and what we can’t stop thinking about.
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| Ali Slagle’s turmeric-black pepper chicken with asparagus. David Malosh for The New York Times. Food Stylist: Barrett Washburne. |
Most clicked
I love assembling this weekly digest because it allows me to professionally snoop in your grocery bags. If last week’s most clicked recipe, this gnocchi with asparagus, is any indication, you all are very into those slender spring spears at the moment. This week, they make an appearance in Ali Slagle’s turmeric-black pepper chicken and asparagus, a bona fide New York Times Cooking classic with five stars and over 25,000 reviews. And like the aforementioned gnocchi dish, it comes together in just 15 minutes. So let me amend my previous statement: You all are very into those speedy, slender spring spears.
View this recipe: Turmeric-black pepper chicken with asparagus
More of our most clicked recipes this week: pasta alla vodka; French lentil salad; extra-creamy scrambled eggs.
New and noteworthy
Every time I cook with good ol’ button or cremini mushrooms, I wonder why I don’t use them more often — they’re so dependable, inexpensive and petitely meaty. This new recipe from Kayla Hoang turns mushrooms, the supermarket standby, into a luxurious pasta dish. She describes it as “inspired by both cream of mushroom soup and stuffed mushrooms,” which, yes and yes.
You said it
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| Ryan Liebe for The New York Times. Photographer: Simon Andrews. |
View this recipe: Yossy Arefi’s chocolate lava cake for two
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