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October 16, 2026 
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The Best of the Week in Cooking
What our readers and staff can’t stop clicking on, cooking and thinking about.
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| Sarah DiGregorio’s slow cooker chili. Julia Gartland for The New York Times. Food Stylist: LIza Jernow. |
Most clicked
Behold: the ideal cooking project for the weekend. This chili is only a “project” in terms of cook time, really; the slow cooker does the bulk of the heavy lifting, marrying the ground beef, beans and seasonings (predictable ones like paprika, cumin and cayenne, plus more unexpected add-ons such as soy sauce and Worcestershire) into a thick, extra-comforting stew. This recipe yields a big batch — if you don’t make it for a crowd, leftovers freeze wonderfully.
View this recipe: Slow-cooker chili
More of our most-clicked recipes this week: three-ingredient peanut butter cookies; French onion soup; layered apple loaf cake.
$100 dinner party
We asked recipe developer Zainab Shah to shop for and cook a dinner party spread for under $100. And we gave her one more condition: no utensils allowed. She nimbly came up with a beautiful menu, a couple bucks under budget no less, anchored by naan, roti, aloo gosht (spicy beef and potato stew) and plenty of supporting sides. Watch the video here to find out how she planned her party, down to dessert.
You said it
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| Kate Sears for The New York Times. Food Stylist: Hadas Smirnoff. |
View this recipe: Samantha Seneviratne’s chocolate pumpkin swirl muffins
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