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September 11, 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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| Claudia Roden’s yogurt cake, adapted by Melissa Clark. Kate Sears for The New York Times. Food Stylist: Barrett Washburne. |
Most clicked
Melissa Clark adapted this Turkish yogurt cake from the cookbook “Claudia Roden’s Mediterranean,” likening it in the headnote to a lighter and brighter lemon cheesecake. Whole Greek yogurt lends its signature tang and creamy texture to the tender crumb. The cake is equally great warm or cold and provides a wonderful canvas for fresh or macerated berries.
View this recipe: Yogurt cake
More of our most clicked recipes this week: furikake egg salad sandwich; creamy butternut squash and coconut noodle soup; salsa macha.
New and noteworthy
Are you a dorm-dwelling college student who loves to cook? The first edition of “Extra Credit” — “a newsletter that helps college students get ahead inside and outside class” — is well worth your read. The writer, Matt Yan, curated an entire three-course meal, built from New York Times Cooking recipes, suited to the constraints of dorm living. Read it here, and sign up for Extra Credit here to get the rest of Matt’s dispatches.
You said it
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| Christopher Testani for The New York Times. Food Stylist: Simon Andrews. |
View this recipe: Ashley Lonsdale’s grilled chicken thighs with tomato and avocado
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