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June 12, 2026 
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The Best of the Week in Cooking
What we — our readers and staff members — are clicking on and cooking, and what we can’t stop thinking about.
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| Ian Fisher's spaghetti carbonara. Linda Xiao for The New York Times. Food Stylist: Sarah Jampel. |
Most clicked
Carbonara’s formula is tried and true: cured pork, rich egg yolk, Parmesan, pecorino and a few unrestrained cranks of black pepper. The hot pasta (and a dose of its starchy cooking water) emulsifies everything into a creamy, sumptuous sauce. Ian Fisher’s version — up-voted over 17,000 times by readers — is a foolproof take on the classic, with clear instructions for avoiding a curdled, scrambled fate.
View this recipe: Spaghetti carbonara
More of our most clicked recipes this week: slow-cooker BBQ pulled chicken; broccoli salad; sheet-pan ravioli with burst tomatoes.
New and noteworthy
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| New York Times Cooking |
For the latest Pizza Interview, Tina Fey, Will Forte and Kerri Kenney-Silver, who star on “The Four Seasons,” stopped by the studio kitchen to, yes, sling pizza, but also to chat about their own at-home cooking habits. “I’m not a natural cook by any means,” Ms. Fey revealed. “My husband is a natural, great cook. So over the last 15 years, I’ve slowly been gathering a handful of moves.” One of those moves? Melissa Clark’s lemony white bean soup with turkey and greens. Good taste! Click here for the video transcript and here for the full interview.
You said it
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| Alex Lau for The New York Times. Food Stylist: Susie Theodorou. |
View this recipe: Smashed cucumber and chicken salad
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