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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.
Ayo Edebiri and Ebon Moss-Bachrach cook a family recipe
“The Bear” co-stars (and IRL besties) Ayo Edebiri and Ebon Moss-Bachrach stopped by the New York Times Cooking studio kitchen to make Moss-Bachrach’s mother-in-law’s vegetarian borscht. They chatted cooking lessons learned from the show, their first real-life jobs in the food industry and vacationing together in Spain.
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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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