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June 5, 2026 
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The Best of the Week in Cooking
What we — readers and staff members — are clicking on and cooking, and what we can’t stop thinking about.
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| Samin Nosrat’s salad-e Shirazi (Persian cucumber, tomato and onion salad). Con for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. |
Most clicked
The first thing that caught my eye in Samin Nosrat’s recipe for salad-e Shirazi was this line: “Cover and refrigerate leftovers for up to two days.” That tells me, crucially, that I can make an extra big batch of this classic tomato, cucumber and red onion salad to eat with pretty much everything through the weekend. With a fried egg on toast for breakfast? Yes. With leftover dal for lunch? Absolutely. With buttery rice and kababs for dinner? Please! Also, lots of salad-e Shirazi means lots of limey, mint-flecked salad-e Shirazi juice for drinking straight from the bowl — possibly the best part of the dish.
View this recipe: Salad-e Shirazi
More of our most clicked recipes this week: roasted zucchini pasta salad; one-pot miso-turmeric salmon and coconut rice; halloumi souvlaki bowl.
New and noteworthy
Leave it to Claire Saffitz to take something that’s already pretty darn perfect — Basque cheesecake — and make it that much more charming and irresistible. That’s what she’s done with this new lemon Basque cheesecake, and because it’s a Claire recipe, you know the instructions will be precise and crystal clear. (Not that I’m trying to further lily-gild here, but can you imagine serving this with some summer berries, their ruby juices shining against the sunny, creamy interior of this cheesecake? Incredible.)
You said it
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| Christopher Testani for The New York Times. Simon Andrews. |
View this recipe: Sam Sifton’s miso chicken
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