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March 6, 2026 
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The Best of the Week in Cooking
What we — readers and staff members — are clicking on and cooking, and can’t stop thinking about.
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| Travis Lett and Ian Robinson’s silken tofu-miso dressing, adapted by Genevieve Ko. Joseph De Leo for The New York Times. Food Stylist: Rebecca Jurkevich. |
Most clicked
To call this new silken tofu-miso dressing — a recipe from the chefs Travis Lett and Ian Robinson, adapted by Genevieve Ko — a salad dressing doesn’t do it justice. It’s also a wonderful dip for crudités. Or a perfect pool for roasted vegetables. Or a sauce for tossing cold noodles, or the creamy base for an egg salad, or a spread for a sandwich. But I’m not sure why I’m telling you all this. Based on its popularity this past week, you’ve already figured this out.
View this recipe: Silken tofu-miso dressing
More of our most clicked recipes this week: chicken cacciatore; creamy, spicy tomato beans and greens; chocolate Guinness cake.
If you make one thing this weekend
Melissa Clark’s lemony white bean soup with turkey and greens is an unqualified New York Times Cooking classic, with five stars and over 20,000 ratings. Among the many, many recipe comments is this one from Barbara, a reader: “I was feeling half past dead when dinner rolled around today, so I took a container of this soup out of the freezer, and now I’m a living human being again. Thank you so much, Melissa, for this recipe. It revives!” (You can watch Melissa make her soup here.)
New and noteworthy
I’ll let Rick Martínez tell you about his pastel azteca (chicken and tortilla casserole): “Pastel Azteca, sometimes called budín Azteca, is a baked casserole, similar in structure to lasagna but made with corn tortillas instead of pasta. Softened with salsa and layered with chicken, roasted poblanos, corn, crema and cheese, it’s baked until bubbling and lightly crisp at the edges. It’s a very homey, comforting dish that is typically made to use up extra tortillas, salsa, roast chicken and vegetables. Every Mexican home has its own version shaped by region, budget and family tradition.” In his take, Rick puts a rotisserie chicken and a jar of roasted red peppers to work. You can also swap in four cups of enchilada sauce for the homemade salsa, if you’d like to speed up the process even further.
You said it
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| Julia Gartland for The New York Times. Food Stylist: Barrett Washburne. |
View this recipe: Martha Rose Shulman’s chickpeas with baby spinach
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