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November 14, 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 slow-cooker take on white chicken chili. This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles, fresh and canned, provide kick while creamy white beans mellow it all out. To decrease the heat level, remove and discard the seeds from the jalapeño before you mince it. A large handful of chopped cilantro added at the end brings freshness. If you don’t care for cilantro, pass it at the table along with the other toppings, or omit it entirely.
More popular recipes from this week: a beautiful Hasselback potato gratin, a super easy kale salad and Melissa Clark’s hugely popular red lentil soup.
New and noteworthy
“Ashley Lonsdale’s roasted butternut squash salad with spicy scallion dressing is single-handedly jump-starting my Thanksgiving menu planning. Thinly sliced and caramelized into submission, the squash is topped with simmered oranges and a spicy scallion sauce with ginger, fennel seeds and a hefty dose of vinegar. This dish has much-needed jolts of acidity and heat — and it’s got serious centerpiece energy.” ALEXA WEIBEL
Turkey Day Tracker
If you’re vegan — or cooking for someone who is — you might need some good vegan Thanksgiving recipes. We have vegan recipes for sides, desserts and appetizers, as well as for showstopping mains, like Susan Spungen’s whole roasted cauliflower with pistachio pesto. Her dish comes together in one pan, with water added right to the skillet to steam and soften the cauliflower while it roasts over caramelized onions.
You said it
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| Ryan Liebe for The New York Times. Food Stylist: Brett Regot. |
View this recipe: Kiano Moju’s berbere brown sugar chicken
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