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May 15, 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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| Sam Sifton’s three-cup chicken. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. |
Most clicked
“Three-cup chicken” — the name of this classic Taiwanese dish — is a bit of a misnomer. The dish doesn’t often contain a cup each of sesame oil, soy sauce and rice wine (and “if you actually cook it that way, you’ll be in trouble,” says the Taiwanese American chef Eddie Huang). But “3-tablespoon, ¼-cup and ½-cup chicken” doesn’t have exactly the same ring to it, and like most beloved dishes, there are as many versions of three-cup chicken as there are home cooks. Make Sam Sifton’s five-star recipe with his suggested proportions first, then tinker as you like to fit your tastes.
View this recipe: Three-cup chicken
More of our most clicked recipes this week: creamy cabbage pastina; slow cooker garlic butter chicken; oven bacon.
New and noteworthy
Before you ask: You can use lemon or lime juice instead of the yuzu juice in Hetty Lui McKinnon’s beautiful new yuzu-miso glazed asparagus tart. (I found my little bottle of yuzu juice at my local Asian grocery store, and I’ve been using it in place of lemon juice in all sorts of things: stir-fries, cakes, marmalades.) Not a feta fan? You could swap in ricotta, for a milder but still creamy base, or goat cheese, for a different but still-sharp tang. Leave it to Hetty to create a vegetarian dish that is as flexible as it is stunning. Watch her make her tart here.
You said it
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| Mark Weinberg for The New York Times. Food Stylist: Yossy Arefi. |
View this recipe: Scott Loitsch’s Rice Krispies treats
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