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March 20, 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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| Lidey Heuck’s honey garlic shrimp. Christopher Testani for The New York Times |
Most clicked
The term “honey garlic” communicates a lot about a dish. There will be sweetness and a little allium bite. Lip-smacking stickiness. And, playing off those savory-sweet flavors, there might be notes of salt and umami. With these things in mind, you already know a lot about Lidey Heuck’s honey garlic shrimp, a quick dinner that really resonated with our readers this week. But you should click through, anyway, to get the full picture of this five-star supper.
View this recipe: Honey garlic shrimp
More of our most clicked recipes this week: soy sauce noodles with cabbage and fried eggs; one-pot tortellini with prosciutto and peas; lazy daisy cake.
If you make one thing this weekend
It’s the first day of spring! (Someone please tell the ice patch in front of my home that I keep slipping on.) From our collection of must-make spring recipes, here’s Ali Slagle’s turmeric-black pepper chicken with asparagus, a veritable New York Times Cooking classic with five stars and over 24,000 ratings. “One of the best flavor-to-effort ratios of any meal I have made,” Cory V, a reader, said.
New and noteworthy
I have a good supply of semolina flour, thanks to my love of namoura and Persian love cake, so I’m all set to make Zainab Shah’s recipe for baghrir (semolina pancakes with date syrup and yogurt). “Thicker and spongier than a crepe and thinner and lighter than a pancake, baghrir is a staple across countries in North Africa, and particularly comforting when enjoyed for breakfast during Eid,” Zainab writes. “When the creamy batter is poured into a hot pan, tiny craters open up one by one across its surface — the process is almost mesmerizing. It makes sense that baghrir is never flipped; the holes serve as receptacles for any sticky, sweet richness the moment calls for.”
You said it
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| Armando Rafael for The New York Times. Food Stylist: Brett Regot. |
View this recipe: Hetty Lui McKinnon’s chickpeas al limone with burrata
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