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May 8, 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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| Melissa Clark’s red lentil soup. Joseph De Leo for The New York Times. Food Stylist: Monica Pierini. |
Most clicked
A couple of weeks ago, I asked my co-worker what was, in retrospect, a very silly question: Is soup season over? Clearly not, given that Melissa Clark’s red lentil soup was a top recipe this past week. (My co-worker also corrected me that soup is a state of mind, not a season.) Melissa’s soup is an anytime winner of a dinner — it’s made from inexpensive ingredients, comes together quickly and freezes like a dream. A bowl of this is just as welcome under blue skies and a soft breeze as it is in the dead of winter.
View this recipe: Red lentil soup
More of our most clicked recipes this week: baked chicken thighs; one-pan roasted fish with cherry tomatoes; cold noodles with zucchini.
New and noteworthy
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| Kate Sears for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Megan Hedgpeth. |
This week’s exciting new item isn’t a single recipe — it’s 100 of them. It’s “Veg Everything,” our new cookbook comprising beloved vegetarian and vegan New York Times Cooking recipes. Tanya Sichynsky — she of The Veggie newsletter and its accompanying video series — is the author, so you know it’ll be fun, friendly and very good at matching reader needs with must-make dishes. Preorder your copy now (it comes out Sept. 15) and, in the meantime, make the cover star, this extra-green pasta salad by Andy Baraghani.
You said it
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| Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. |
View this recipe: Yossy Arefi’s chocolate mint tart
Thanks for reading!
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 | Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox |
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