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January 16, 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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| Eric Kim’s spinach egg bites. Julia Gartland for The New York Times. Food Stylist: Barrett Washburne. |
Most-clicked recipes
I am so proud of all of you for eating your greens. For the second week in a row, a spinach-starring recipe has risen through our ranks. Eric Kim’s spinach egg bites are petite protein powerhouses and a stellar use of frozen spinach, that inexpensive freezer staple. They’re also a great way to use up any herbs or cheese you have around — as Eric encourages, swap out the scallions for dill or parsley, and the Parmesan for Cheddar or feta.
View this recipe: Spinach-egg bites
More of our most-clicked recipes this week: sheet-pan gnocchi with mushrooms and spinach; warm rice salad with salmon and arugula; ras el hanout chickpea and spinach stew.
New and noteworthy
Potato chips are far and away my favorite snack in the whole wide world, but I should not eat them as often as I’d like to — which, to be clear, is daily. This recipe from Yotam Ottolenghi will help me scratch that chip itch, what with those golden, crispy edges on soothing starch. It being an Ottolenghi recipe, the flavor is on point, with a toasted dukkah-style spice mix sprinkled over the potatoes and sunchokes and also added to olive-oil-swirled yogurt for dipping. No sunchokes? Just add in more potatoes. (“More potatoes” is a great winter motto.)
If you make one thing this weekend
From our 10 Days of Healthy Dinners: Yewande Komolafe’s masala chickpeas with tofu and blistered tomatoes. A trick I’ve taken from this recipe and applied to many other tofu meals is to use my hands, toddler-style, to crumble the tofu into plump, jagged crags, as opposed to slicing it into neat cubes. That way, there are more nooks and crannies for the ghee-bloomed garlic, onions and masala spice blend to cling to. I love it when playing with my food ends up making it more delicious.
You said it
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| Christopher Testani for The New York Times. Food Stylist: Simon Andrews. |
View this recipe: Millie Peartree’s rum cake
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