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June 26, 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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| Andy Baraghani’s spicy and creamy cashew chicken salad. Linda Xiao for The New York Times. Food Stylist: Barrett Washburne. |
Most clicked
It’s been out in the world for only a week, but Andy Baraghani’s bright and crunchy chicken salad is already capturing readers. Andy skips the mayo in favor of a cashew-butter-based dressing enlivened with soy sauce, fresh lemon juice and honey — a creamy but not overly rich blend that coats and softens the shredded chicken and cabbage as the salad sits. Cucumber and roasted cashews are tossed in at the end to preserve their crunch. It’s a textural dream and a filling dinner salad, ideal for the hottest days of summer still to come.
View this recipe: Spicy and creamy cashew chicken salad
More of our most clicked recipes this week: Japanese ground beef curry; harissa chickpeas with turmeric rice; slow cooker honey-soy braised pork with lime and ginger.
Our $100 dinner party challenge
We sent our food columnist Eric Kim off to the grocery store with a crisp $100 bill and one ambitious assignment: plan, cook and execute a four-person dinner party, all in one day. Did he pull it off? Only one way to find out.
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| New York Times Cooking |
Don’t miss
Prime Day’s almost over, and our discerning colleagues at Wirecutter have spent the last four days curating the best deals on all sorts of gadgets, clothes, home goods — and, thankfully for us cooks, kitchenware. Our Cooking editors rhapsodize about kitchen scales any chance they get, and the best one is on sale for just a few more hours.
You said it
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| Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell. |
View this recipe: Jerrelle Guy’s strawberry spoon cake
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