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November 7, 2025 
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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.
By The New York Times Cooking |
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Most-clicked recipes
Topping the charts this week is a New Orleans-born cocktail. Named in a similar (morbid) spirit as the Corpse Reviver and Death in the Afternoon, the Obituary, an absinthe-laced twist on a gin martini, is best served very cold in a very cold glass. If you can’t find absinthe, use pastis in its place to approximate the spirit’s herbal, anise notes.
More most-clicked recipes this week: a hearty (but uncomplicated) pasta from Jamie Oliver, a fiber-ful chili and grilled cheeses for a crowd.
New and noteworthy
There’s snow on the forecast where I live, so Kay Chun’s new mushroom juk is calling to me. It’s a hot, soothing bowl of rice porridge fragrant with garlic, ginger and scallions, perfect for diving temperatures. I’ll definitely be topping mine with cubed tofu, which keeps the gentle and soft vibes going while adding some protein. MIA LEIMKUHLER
If you make one thing this weekend
From our new collection of vegetarian casseroles: Melissa Clark’s mushroom and butternut squash strata, a lovely main dish for a celebratory brunch or meatless supper, or a hearty side dish with roast chicken or fish for dinner.
You said it
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| Armando Rafael for The New York Times. Food Stylist: Yossy Arefi. |
View this recipe: Yossy Arefi’s pumpkin oatmeal cookies
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