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April 3, 2026

The Best of the Week in Cooking

What we — readers and staff members — are clicking on and cooking, and can’t stop thinking about.

Dorie Greenspan’s carrot cake is a reader favorite. Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.

If you make one thing this weekend

Given that Easter Sunday is this weekend, and that spring is finally starting to feel springy, you might be in the mood for carrot cake. Specifically, a big, generous cake that’s heavy with shredded coconut, chopped nuts and raisins — and thickly iced with cream cheese frosting. You could hardly do better than Dorie Greenspan’s carrot cake, which, with five stars and over 10,000 reviews, is a New York Times Cooking classic. Save me a slice?

View this recipe: Carrot cake

Most clicked

Dan Pelosi knows a thing or two about crowd-pleasing, creamy chicken dishes: His chicken Florentine and chicken stew made the list of our most popular recipes of 2025. So I’m not surprised to see that his creamy Tuscan chicken was a big hit this past week. Serve it with a cold, crunchy iceberg spring salad and soft breadsticks for exquisite Olive Garden vibes.

More of our most clicked recipes this week: spring garden pasta salad; roasted salmon with peas and radishes; microwave sticky toffee pudding.

Rachel Vanni for The New York Times. Food Stylist: Spencer Richards. Creamy Tuscan Chicken By Dan Pelosi 341 40 minutes Makes 4 servings

Rachel Vanni for The New York Times. Food Stylist: Monica Pierini. Spring Garden Pasta Salad Recipe from Meghan Duchess of Sussex Adapted by Julia Moskin 741 45 minutes Makes 4 to 6 servings

Julia Gartland for The New York Times (Photography and Styling) Roasted Salmon With Peas and Radishes By Kay Chun 3,484 15 minutes Makes 4 servings

Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. Microwave Sticky Toffee Pudding By Ali Slagle 1,592 10 minutes Makes 1 to 2 servings

This might come in handy

Sang An for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. How Long Does It Take to Boil an Egg? It depends. Here’s a guide to getting the eggs you’re craving. By Genevieve Ko

Because you have eggs, and they might need to be hard-boiled and dyed. (Don’t forget the white crayon for drawing on the eggs before they take their dye dip.)

You said it

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

View this recipe: Jessica Hulett’s Italian ricotta cookies, adapted by Melissa Clark

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