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July 24, 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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| Genevieve Ko’s lemon-garlic grilled chicken breasts. David Malosh for The New York Times. Food Stylist. Simon Andrews. Prop Stylist: Paige Hicks. |
Most clicked
Boneless, skinless chicken breasts often get a bad rap for skewing dry and flavorless. But Genevieve Ko’s new recipe for lemon-garlic grilled chicken breasts makes a brilliant case for the oft-scorned cut, thanks to a smart slicing and flattening technique (with video instructions) and a fragrant powerhouse marinade. The latter both imbues the meat with flavor and keeps it moist, thanks to the acid in lemon juice.
View this recipe: Lemon-garlic grilled chicken breasts
More of our most clicked recipes this week: sweet potato fries; coconut saag; spinach meatballs with pasta.
The secret to crispy chicken thighs and tender greens
Watch Andy Baraghani in the New York Times Cooking studio kitchen, cooking up his crispy chicken thighs with melty leeks and peas — a recipe you can adapt all year long with in-season veg. There are lots of great tips and takeaways tucked in there, chief among them the power of rendered chicken fat.
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| New York Times Cooking |
You said it
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| Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Eleni Pappas. |
View this recipe: Autumn Moultrie’s white chocolate raspberry cookies, adapted by Eric Kim
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