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September 18, 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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| Sam Sifton’s reverse-seared rib-eye steak. Nico Schinco for The New York Times. Food Stylist: Kaitlin Wayne. |
Most clicked
If you have an instant-read thermometer and a gorgeous rib-eye steak, you’re already set up to succeed in making Sam Sifton’s great new steak recipe. He calls on a technique that first cooks the steak in the oven and then asks you to finish it on the grill. “This doesn’t take expertise, or even much experience, so long as you have an instant-read digital thermometer to test the internal temperature of the meat,” Sam writes. “Get one immediately.” Did we mention you should probably invest in a thermometer?
View this recipe: Reverse-seared rib-eye steak
More of our most clicked recipes this week: caramelized garlic fish; Korean BBQ-style meatballs; London Fog cookies.
New and noteworthy
Nisha Vora stopped by the New York Times Cooking studio kitchen to lead a crash course in achieving crispy tofu — no pressing required. Watch her demonstrate the method by way of her crispy masala tofu with lemon rice and raita. “I’ve tried a lot of recipes to get ‘crispy’ tofu. This was the first one that actually worked!” one reader writes in the comments.
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| New York Times Cooking |
You said it
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| A photo of blueberry spoon cake is overlaid with the reader quote: “I’ve made this 6 times so far.” Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. |
View this recipe: Clare de Boer’s blueberry spoon cake
Thanks for reading!
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