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June 19, 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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| Yotam Ottolenghi’s blueberry, almond and lemon cake. Linda Xiao for The New York Times. Food Stylist: Barrett Washburne. |
Most clicked
Since it was published on New York Times Cooking nearly a decade ago, Yotam Ottolenghi’s blueberry, almond and lemon cake has managed to stay in vogue among readers, capturing five-star ratings at a remarkable clip. (Yotam loves to make it at home with his kids, too.) It’s no surprise why: The cake’s plush, blueberry-dotted crumb and cloak of tangy lemon glaze make it an ideal afternoon snack alongside coffee or tea, and a perfect vehicle for in-season berries. Don’t miss our new video of Yotam’s studio kitchen debut, in which he makes his cherished cake for the camera.
View this recipe: Blueberry, almond and lemon cake
More of our most-clicked recipes this week: fresh corn and black bean salad with corn chips; cumin-lime shrimp with ginger; coconut-gochujang glazed chicken with broccoli.
New and noteworthy
It’s official: The Aperol spritz has been dethroned. Its lighter, more floral cousin, the Hugo spritz — outfitted with elderflower liqueur, Prosecco and sparkling water, plus a sprig of mint and a lime wheel — wears the crown this summer, Kendra Vaculin writes. Read her report, and then make her recipe at home.
You said it
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| Christopher Testani for The New York Times. Food Stylist: Simon Andrews. |
View this recipe: Ali Slagle’s creamy cottage cheese basil pasta
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