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April 10, 2026 
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The Best of the Week in Cooking
What we — readers and staff members — are clicking on and cooking, and what we can’t stop thinking about.
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| Zainab Shah’s chicken Manchurian. Kerri Brewer for The New York Times. Food Stylist: Simon Andrews. |
Most clicked
If you like ketchup — and, truly, who doesn’t? — you will love Zainab Shah’s chicken Manchurian, her take on a classic Desi Chinese dish. But don’t worry, the dish isn’t syrupy-sweet; chile-garlic sauce, soy sauce and fresh chiles balance out the ketchup. This is a great recipe for anyone who’d like to try (or get better at) velveting — the process of coating chicken breast pieces with a whisked egg-cornstarch mixture, which keeps the white meat nice and tender throughout cooking.
View this recipe: Chicken Manchurian
More of our most-clicked recipes this week: kale Caesar pasta salad; dan dan noodles; cherry karpatka.
If you make one thing this weekend
Here’s Lidey Heuck’s easy banana bread, because chances are you have some brown bananas starting to slouch on your kitchen counter, and you could use a little snack in the coming week.
New and noteworthy
Is there a perfect way to cook eggs? Yotam Ottolenghi isn’t so sure: “Tempting as it may be, I don’t find the idea of a perfect anything very useful,” he writes in his latest Cooking column. “It makes you seek something that isn’t about you — your taste buds, your mood, your likes and dislikes — but rather about a static platonic ideal, a silver bullet to all culinary dilemmas. It eliminates wonder, discovery and subjectivity.” Here, then, are his new jammy eggs with asparagus and chipotle, which, he says, are “perfect, just not Perfect.”
You said it
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| Emma Fishman for The New York Times. Food Stylist: Rebecca Jurkevich. Prop stylist: Sophia Eleni Pappas. |
View this recipe: Andy Baraghani’s slow-cooked fish with citrus and herbs
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