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February 20, 2026 
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The Best of the Week in Cooking
What we — our readers and staffers — are clicking and cooking, and can’t stop thinking about.
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| Amandeep Sharma’s butter chicken, adapted by Sam Sifton. Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell. |
Most clicked
“Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between,” Sam Sifton writes in his introduction for the version created by Amandeep Sharma, a chef in Australia. “In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang,” he added. “It is wildly luxurious.” Our readers must agree, as it was a very popular recipe this week (and always — check out those five stars across more than 10,000 reviews).
View this recipe: Butter chicken
More of our most-clicked recipes this week: sheet-pan baked feta with broccolini, tomatoes and lemon; pork and garlic-chive potstickers; chicken Parmesan.
If you make one thing this weekend
I have to assume you’re making dumplings. So while you’re at the Asian grocer picking up dumpling wrappers, garlic chives and Thai basil, grab a bag of crisp, emerald-ombré baby bok choy. That way, while your dumplings are boiling, steaming or sizzling in the pan, you can quickly throw together Sam’s sautéed baby bok choy and get your greens in. (Maybe make extra to toss with noodles or add to rice bowls during the week.)
New and noteworthy
Things I learned reading this A-to-Z guide to storing produce: That little bit of plastic is wrapped around the top of a bunch of bananas for a reason, and eggplants prefer to be kept in a cool, dark spot at room temperature, not in the fridge. (Apologies to all my previous eggplants; I’ll do right by this summer’s crop.) I love science, and I love this very handy new guide from Kristen Miglore. Give it a look, if only for the really stunning photography.
You said it
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| Joel Goldberg for The New York Times. Food Stylist: Hadas Smirnoff. |
View this recipe: Naz Deravian’s make-ahead egg, spinach and feta wraps
Thanks for reading!
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