The Best of the Week in CookingWhat we — our readers and staff members — are clicking on and cooking, and what we can’t stop thinking about.
Most clickedIt’s prime season for summer’s favorite sunny yellow stalks. This new salad from Elijah G. Deleon, adapted by Genevieve Ko, really lets them shine. He barely burnishes the cobs on the grill (or over the flame of a stovetop gas burner), then skims off the kernels and mixes them with a limey, mustardy aioli. The kicker? A sprinkling of crumbled Cheddar over top. The aged cheese brings a nice nuttiness, but cotija or queso fresco would work just as well. View this recipe: Charred corn and Cheddar salad More of our most clicked recipes this week: feta oil; BLTs; slow cooker chicken diavolo with orzo. New and noteworthyFood is expensive right now, and Americans are adjusting their grocery habits in turn. In 2024, we analyzed the shopping habits of 27 of them via their grocery store receipts; this year, 20 of the 27 people sent us their receipts again. Read on to find out what they’ve changed about their grocery runs, like ditching name brands for store brands and relying on rotisserie chicken.
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View this recipe: Kristina Felix’s spicy tuna and avocado tostadas Thanks for reading!
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