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January 23, 2026

The Best of the Week in Cooking

What we — our readers and staffers — are clicking, cooking and can’t stop thinking about.

Toni Chapman’s creamy lasagna soup. Andrew Bui for The New York Times. Food Stylist: Kaitlin Wayne.

If you make one thing this weekend

The weather forecast for many this weekend is, to put it mildly, cold. You might want some soup. Some cozy, comforting soup, maybe with pasta that’s more rippling bedsheet than thin noodle. Sustaining soup, perhaps with some browned sausage, meaty mushrooms and tongue-coating cream. And with some baby spinach for green goodness. Oh, did I just describe Toni Chapman’s new creamy lasagna soup? Would you look at that.

View this recipe: Creamy lasagna soup

Most clicked

With over 12,000 reviews and counting, Andy Baraghani’s sticky miso salmon bowl has joined Sam Sifton’s roasted salmon glazed with brown sugar and mustard and Kay Chun’s coconut-miso salmon curry in the Five Star, 10,000+ Review Club. What else do these recipes have in common? Besides their ease, I’d point to their tried-and-true formula of matching salmon with something assertive and gently funky (mustard, miso), and something sweet (brown sugar, coconut milk, honey).

More of our most-clicked recipes this week: cherry karpatka; macaroni and peas; old-fashioned beef stew.

Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne. Sticky Miso Salmon Bowl By Andy Baraghani 12,139 35 minutes Makes 4 servings

Christopher Testani for The New York Times. Food Stylist: Yossy Arefi. Cherry Karpatka By Nicola Lamb 385 2 hours, plus 2 hours chilling Makes 8 to 12 servings

Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Macaroni and Peas By J. Kenji López-Alt 632 35 minutes Makes 4 servings

Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Old-Fashioned Beef Stew By Molly O'Neill 29,136 2 hours 45 minutes Makes 4 servings

New and noteworthy

Andrew Bui for The New York Times. Food Stylist: Kaitlin Wayne. Crispy Tofu and Cheesy Bean Burritos By Ifrah F. Ahmed 9 50 minutes Makes 4 servings

Breakfast for dinner is solidly a thing, but I also enjoy dinner for breakfast. Case in point: these new crispy tofu and cheesy bean burritos from Ifrah F. Ahmed. A morning person can probably pull these together while still in pajamas, but that’s not me, which is why I’ll make them for dinner and wrap up extras for the next day’s breakfast. I’ll rewarm them in the oven while I make coffee or gently brown them in a skillet, Crunchwrap Supreme-style. Either way, there will be plenty of hot sauce.

You said it

Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Paige Hicks.

View this recipe: Priya Krishna’s coconut saag

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