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February 6, 2026 
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The Best of the Week in Cooking
What we — our readers and staffers — are clicking, cooking and can’t stop thinking about.
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| Von Diaz’s sancocho. Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. |
If you make one thing this weekend
The stars are aligned for sancocho, a beloved Puerto Rican stew, this Sunday. Winter is wintering hard; everyone I know seems to have the sniffles; and — most crucially — fresh off his Grammy win for Album of the Year, Bad Bunny is headlining the halftime show at the Super Bowl. Not that you need a reason to tuck into a bowl of this hearty, reviving, versatile dish from Von Diaz, but those are three pretty good ones. For dessert? Ice cream.
View this recipe: Sancocho
Want more game day goodies? We’ve got you covered with our collection of our best Super Bowl recipes. Jalapeño poppers, potato skins, baby back ribs — the gang’s all here.
Most clicked
Perhaps the only thing more satisfying than a soup or a stew on a cold day is a braise, that magical pot of meat and vegetables turned soft and luscious with only a sear and a simmer. Many of you must agree, because Margot Henderson and Julia Moskin’s chicken braised with potatoes and pine nuts was a big hit this week. “A winning dish!” writes KateR, a reader. “Made a few small adjustments — added anchovies with the onions and celery, omitted the cloves/cinnamon, added olives, and used spinach for my kale-averse family. The sauce was gorgeous and was happily soaked up with some fresh bread. This is a wonderfully adaptable recipe! Will be making it on the regular.”
More of our most-clicked recipes this week: Detroit-style pizza; bo kho (Vietnamese braised beef stew); pasta pesto soup with turkey and spinach.
New and noteworthy
I’m not vegan, but I do have some dairy-avoidant loved ones. So I look for and try lots of vegan recipes to build a catalog of excellent dairy-free dishes to cook for them (and, of course, myself) — favorites include Becky Hughes’s vegan Caesar salad and Hetty Lui McKinnon’s creamy tofu noodles. I’m certain this new creamy vegan cabbage pasta from Nisha Vora will join that list, with its gently sweet-savory combination of tender cabbage ribbons, nutritional yeast, oat (or cashew) milk and walnuts. You can watch Nisha make her dish here.
You said it
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| Joseph De Leo for The New York Times. Food Stylist: Monica Pierini. |
View this recipe: Genevieve Ko’s chunky chocolate cookies
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