12 Trending NYT Cooking Recipes You Need to Try Right Now

From creamy Tuscan chicken to viral lasagna soup, these are NYT Cooking Recipes everyone is talking about.

The New York Times Cooking section is always a treasure trove of reliable, delicious recipes. But some dishes rise above the rest, capturing the attention of home cooks across the internet.

Whether it’s a cozy one-pot meal, a quick weeknight dinner, or a sweet treat, these 12 recipes are currently trending for good reason. Here are the recipes, complete with ingredients and step-by-step instructions, so you can bring them to your own table.

1. NYT Cooking Recipes : Creamy Tuscan Chicken

A restaurant-quality dish that comes together in one pan. Golden seared chicken breasts are smothered in a rich, garlicky cream sauce with sun-dried tomatoes and spinach.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut in half horizontally, or 4 thin-sliced boneless, skinless chicken breasts
• Salt and black pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 1 pint cherry or other small tomatoes, halved
• ½ small onion or 1 medium shallot, minced
• 3 garlic cloves, minced
• 1½ cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil (optional)
• ½ cup heavy cream
• ½ cup grated Parmesan, plus more for serving
• 2 ounces cream cheese, at room temperature
• 2 cups packed baby spinach

Instructions:

1. Season both sides of the chicken breasts with salt and pepper.
2. Heat a large pan over medium. Heat the olive oil, add the chicken, and cook until golden brown (but not cooked through), about 4 minutes per side. Remove and set aside.
3. Add the butter to the pan. Once melted, add tomatoes, onion, garlic, and a pinch of salt. Cook until softened and aromatic, 1 to 2 minutes.
4. Add broth, oregano, and basil. Simmer until the liquid has reduced by about half, 4 to 5 minutes. Add the heavy cream, Parmesan, and cream cheese, stirring until thickened, about 6 minutes. Add the baby spinach and stir until wilted, about 1 minute.
5. Return the chicken to the pan and simmer until cooked through, 4 to 5 minutes. Serve immediately with more Parmesan.

2. NYT Cooking Recipes : Cold Peanut Ginger Noodles

Perfect for warm days or a quick lunch, these chilled noodles are tossed in a creamy, spicy peanut-ginger sauce and topped with crunchy cucumbers and scallions.

Ingredients:

• Salt, for the pot
• 16 ounces Chinese egg noodles, spaghetti, or linguine
• 1 cup crunchy peanut butter
• 3 tablespoons soy sauce, more as needed
• 2 tablespoons chile crisp, more to taste
• 2 teaspoons sesame oil
• 2 teaspoons finely grated fresh ginger
• 2 teaspoons fresh lime juice
• Scallions and cucumber, for serving
• Chopped crystallized ginger, for serving

Instructions:

1. Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions. Reserve some pasta water, then drain and rinse the noodles under cold water.
2. In a large bowl, whisk together the peanut butter, soy sauce, chile crisp, sesame oil, grated ginger, and lime juice. Whisk in some of the reserved pasta water to make a loose, smooth dressing.
3. Toss the cold noodles with the dressing, scallions, and cucumber.
4. Top with chopped crystallized ginger before serving.

3. NYT Cooking Recipes : Chicken and White Bean Stew

A hearty, comforting stew that comes together quickly with pantry staples. Tender chicken, creamy white beans, and wilted greens make this a perfect cold-weather meal.

Ingredients:

• 3 tablespoons unsalted butter
• 1 yellow onion, finely chopped
• 5 garlic cloves, smashed and peeled
• 1 rosemary sprig or 2 sage sprigs
• Salt and black pepper
• 1 pound boneless, skinless chicken breasts
• 4 cups chicken broth
• 2 (15-ounce) cans white beans, such as cannellini, drained
• 1 bunch kale or escarole, stems removed and leaves coarsely chopped

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium. When foaming, add the onion, garlic, and herb sprig and season with salt and pepper. Cook until softened and golden, 8 to 10 minutes. Remove the herb sprig.
2. Add the chicken, broth, and white beans. Bring to a simmer over medium, then reduce heat to low, cover, and simmer until the chicken is cooked through (165°F), 10 to 14 minutes.
3. Transfer the chicken to a bowl and smash some of the beans on the side of the pot. Stir the greens into the soup. Increase heat to medium and simmer, uncovered, while you shred the chicken.
4. Use two forks to shred the chicken. Stir the chicken back into the soup and season to taste with salt and pepper.

4. NYT Cooking Recipes : Japanese Ground Beef Curry

A Japanese comfort food classic that’s quick to make with ground beef and a box of curry roux. Serve it over steamed rice for a satisfying dinner.

Ingredients:

• 2 tablespoons neutral oil
• 1 pound ground beef
• Salt and black pepper
• 1 onion, diced
• 2 carrots, cut into bite-size pieces
• 1 potato, cut into bite-size pieces
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 2½ cups water
• 1 (3.2-ounce) box Japanese curry roux (such as S&B), broken into pieces
• 1 cup frozen peas
• Steamed white rice, for serving

Instructions:

1. Heat oil in a large skillet over medium-high. Add the ground beef, season with salt and pepper, and cook, breaking it up, until browned.
2. Push the beef aside, add the onion, and cook until softened. Add the carrots, potato, garlic, and ginger and stir to combine.
3. Add the water and bring to a simmer. Cook until the vegetables are tender, about 10 minutes.
4. Remove from heat. Add the curry roux pieces and stir until completely melted and the sauce is smooth.
5. Stir in the frozen peas and warm through. Serve over steamed white rice.

5. NYT Cooking Recipes : Spinach Egg Bites

A protein-packed breakfast that’s perfect for meal prep. These egg bites are loaded with spinach, cottage cheese, and Parmesan.

Ingredients:

• Olive oil, for greasing
• 2 (10-ounce) packages frozen chopped spinach, thawed
• 4 scallions, thinly sliced crosswise
• 6 large eggs
• 2 cups (16 ounces) cottage cheese
• ¼ cup grated Parmesan
• Pinch of ground nutmeg
• Salt and freshly ground black pepper
• 6 tablespoons all-purpose flour
• 1 teaspoon baking powder

Instructions:

1. Arrange a rack in the center of the oven and heat to 375°F. Generously grease a 12-cup muffin tin with olive oil and place on a sheet pan.
2. With clean hands, squeeze the spinach over the sink to remove as much water as possible. Add to a large bowl along with the scallions, eggs, cottage cheese, Parmesan, and nutmeg. Season with salt and pepper. Stir until well combined. Add the flour and baking powder, and stir just until incorporated.
3. Fill the muffin tin with the spinach mixture (⅓ cup each). Bake until set, 20 to 25 minutes.
4. Allow to cool completely before running a sharp paring knife around the edges to release the bites. Store in an airtight container in the refrigerator for up to 3 days.

6. NYT Cooking Recipes : Marry Me Chicken

This viral recipe lives up to the hype. Seared chicken cutlets are bathed in a creamy sun-dried tomato and Parmesan sauce that’s so good it might inspire a proposal.

Ingredients:

• 3 large boneless, skinless chicken breasts, or 6 chicken cutlets (about 2¼ pounds total), patted dry
• Kosher salt and black pepper
• ¼ cup all-purpose flour
• 3 tablespoons extra-virgin olive oil, plus more as needed
• 3 tablespoons unsalted butter
• 3 garlic cloves, chopped
• 1 tablespoon tomato paste
• ½ teaspoon dried oregano
• Red-pepper flakes, to taste
• 1 cup low-sodium chicken stock
• ½ to ¾ cup heavy cream
• ½ cup grated Parmesan
• ⅓ cup sliced sun-dried tomatoes, packed in oil
• Fresh basil, for serving

Instructions:

1. If using chicken breasts, slice each in half horizontally to make 6 cutlets. Season both sides with salt and pepper.
2. Scatter the flour on a plate and coat the cutlets, shaking off excess.
3. Heat the oil in a large pan over medium-high. Reduce to medium, add the butter, and once melted, add the cutlets. Cook until golden on one side, about 5 minutes. Flip and cook until golden, 4 to 5 minutes. Work in batches if needed. Transfer to a plate.
4. Reduce heat to low, add the garlic, and cook until fragrant, 1 to 2 minutes. Add the tomato paste and stir until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes.
5. Increase heat to medium, add the stock, and simmer, scraping up any bits, until reduced by half, about 5 minutes.
6. Add ½ cup of the cream and stir until slightly thickened, about 3 minutes. Stir in the Parmesan and sun-dried tomatoes. Add more cream if desired and season the sauce.
7. Return the chicken to the pan to warm through, about 4 minutes. Serve with fresh basil.

7. NYT Cooking Recipes : Avgolemono Chicken Soup With Gnocchi

This viral Greek soup broke the internet for a reason. It’s creamy, lemony, and studded with tender chicken and pillowy gnocchi.

Ingredients:

• 2 quarts chicken stock
• 3 cups torn rotisserie chicken
• 3 medium lemons
• Salt and black pepper
• 1 pound shelf-stable or refrigerated gnocchi
• 5 egg yolks
• 4 garlic cloves, grated
• Fresh dill (optional), for garnish

Instructions:

1. To a large pot over high heat, add the chicken stock, torn chicken, and 2 teaspoons grated lemon zest. Season with salt and pepper and bring to a boil. Reduce heat to medium and simmer for 2 minutes.
2. Add the gnocchi and continue simmering for 3 minutes.
3. Meanwhile, squeeze ½ cup lemon juice into a heatproof measuring cup. Add the yolks and garlic and whisk to combine.
4. While constantly whisking, slowly stream 2 cups of the simmering chicken stock into the egg yolk mixture to temper the eggs. Add the tempered mixture to the pot all at once and stir to combine. Turn off the heat immediately.
5. Taste and season with more salt as needed. Serve with additional lemon zest, black pepper, and dill.

8. NYT Cooking Recipes : Pumpkin Cardamom Crumb Muffins

Embrace fall baking with these moist pumpkin muffins topped with a buttery cardamom crumb. They’re perfect for breakfast or an afternoon snack.

Ingredients:

• Softened butter or cupcake liners, for the pan
• For the Crumb Topping: ¾ cup all-purpose flour; ½ cup packed dark brown sugar; 1 teaspoon ground cardamom; 1 teaspoon ground cinnamon; Pinch of salt; ½ cup unsalted butter, melted
• For the Muffins: 1¼ cups granulated sugar; ½ cup vegetable oil; 1 teaspoon vanilla extract; 2 large eggs; 1 (15-ounce) can pumpkin purée; 2 cups all-purpose flour; 3 tablespoons pumpkin spice; 1 teaspoon baking soda; 1 teaspoon salt; ½ teaspoon ground cardamom

Instructions:

1. Heat the oven to 375°F. Grease or line a 12-cup muffin tin.
2. Make the crumb topping: Whisk together the flour, brown sugar, cardamom, cinnamon, and a pinch of salt. Add the melted butter and mix with a fork until large, solid chunks form. Set aside.
3. Make the muffins: In a large bowl, whisk together the granulated sugar, vegetable oil, and vanilla. Add eggs and pumpkin purée and whisk to combine.
4. In a separate bowl, whisk together the flour, pumpkin spice, baking soda, salt, and cardamom. Add the dry ingredients to the wet ingredients and stir to combine.
5. Evenly divide the batter among the muffin cups. Top with crumb topping, gently pressing the crumbs into the batter. Bake for 25 minutes, until springy to the touch and a toothpick comes out clean.

9. NYT Cooking Recipes : Baked Apple Cider Doughnuts

Skip the fryer and make these baked apple cider doughnuts at home. They’re coated in cinnamon sugar and taste like a trip to the orchard.

Ingredients:

• Nonstick cooking spray
• 1¾ cups all-purpose flour
• 1¼ teaspoons baking powder
• ¾ teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• ½ teaspoon freshly grated nutmeg
• 1 cup unsalted butter, at room temperature
• ¾ cup light brown sugar
• ¾ cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ cup apple cider

Instructions:

1. Heat oven to 350°F. Lightly grease 2 (6-cavity) doughnut pans or a 12-cup muffin tin. In a medium bowl, whisk flour, baking powder, salt, 1 teaspoon cinnamon, and nutmeg. Set aside.
2. In a stand mixer, cream 10 tablespoons butter, brown sugar, and ¼ cup granulated sugar until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, then beat in the vanilla.
3. Add the flour mixture and mix on low until incorporated. With the mixer running, slowly add the apple cider and mix to combine.
4. Spoon the batter into the prepared pans, filling them about ⅔ of the way. Bake until golden and a toothpick comes out clean, 12 to 15 minutes for doughnuts (15 to 20 minutes for muffins), rotating halfway through.
5. While baking, whisk the remaining ½ cup granulated sugar and 1 teaspoon cinnamon together. Melt the remaining 6 tablespoons butter. Let the doughnuts cool for 5 minutes, then unmold, brush with melted butter, and dredge in the cinnamon sugar. Serve immediately.

10. NYT Cooking Recipes : Creamy Lasagna Soup

All the flavors of lasagna in a cozy, one-pot soup. This creamy, tomato-based soup is loaded with Italian sausage, lasagna noodles, and spinach.

Ingredients:

• 1 pound Italian sausage (mild or hot), casings removed
• 8 ounces sliced or whole button mushrooms, roughly chopped
• 1 small onion, diced
• 5 garlic cloves, minced
• 2 tablespoons chopped fresh sage
• 1½ teaspoons kosher salt, divided
• ½ teaspoon crushed red pepper
• 6 cups chicken broth
• 6 lasagna noodles, broken into small to medium pieces
• 1 cup heavy cream
• ½ cup grated Parmesan, plus more for serving
• 1½ cups baby spinach
• 1 lemon, zested then cut into wedges, for serving

Instructions:

1. Heat a large pot or Dutch oven over medium-high. Add the sausage and cook, breaking it up, until browned and cooked through, 6 to 8 minutes. Transfer to a bowl, leaving the drippings in the pot.
2. Add the mushrooms and cook undisturbed for a few minutes, then continue cooking until deeply browned, 4 to 5 minutes.
3. Stir in the onion, garlic, and sage. Season with ½ teaspoon salt and the red pepper. Cook until the onion softens, about 3 minutes.
4. Pour in the chicken broth and bring to a gentle boil. Stir in the broken lasagna noodles and cook until just tender, 7 to 8 minutes.
5. Stir in the heavy cream and Parmesan. Return the sausage to the pot and simmer for 2 to 3 minutes. Reduce heat to low. Add the spinach and cook just until wilted. Season with the remaining 1 teaspoon salt.
6. Ladle into bowls and finish each with lemon zest, a squeeze of lemon juice, and more Parmesan.

11. NYT Cooking Recipes : New Mexican Hot Dish

A hearty casserole with layers of seasoned ground beef, corn tortillas, and melted cheese. It’s a comforting, flavorful dish that’s perfect for feeding a crowd.

Ingredients:

• 1 pound ground beef
• Splash of oil
• 1 tablespoon flour
• Salt
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 jalapeño, chopped
• Chile powder, ground cumin, and oregano, to taste
• 1 can chopped tomatoes
• Water, as needed
• Corn tortillas
• Grated cheese (a mix of Cheddar and American works well)
• Chopped raw onions, sour cream, and salsa, for serving

Instructions:

1. Sauté the ground beef in a splash of oil with the flour and a pinch of salt. Set aside.
2. In the same pan, cook the chopped onion, garlic, and jalapeño. Return the meat to the pan and season with chile powder, cumin, and oregano. Add the chopped tomatoes and a little water to loosen. Let it reduce a little.
3. Heat the oven to 425°F. In a casserole dish, layer the chili, then warm corn tortillas, then grated cheese. Repeat the layers, finishing with chili and cheese on top.
4. Bake until everything is bubbling. Serve with chopped raw onions, sour cream, and salsa on the side.

12. NYT Cooking Recipes : Coconut Chicken Curry

A rich and creamy curry that’s surprisingly easy to make. Tender chicken simmers in a coconut milk sauce infused with ginger, garlic, and curry powder.

Ingredients:

• 2½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
• 1 tablespoon ground paprika
• ½ teaspoon ground turmeric
• 1 teaspoon kosher salt, plus more to taste
• 2 tablespoons neutral oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 (13.5-ounce) can unsweetened coconut milk
• 1 tablespoon curry powder
• Pinch of cayenne
• Cooked rice or noodles, for serving
• Cilantro and lime wedges, for serving

Instructions:

1. Toss the chicken pieces with paprika, turmeric, and 1 teaspoon salt. Let marinate for at least 10 minutes.
2. Heat the oil in a large pot over medium-high. Add the onion and cook until softened. Add the garlic and ginger and cook until fragrant.
3. Add the chicken and cook until browned. Pour in the coconut milk and bring to a simmer. Cook until the chicken is tender, about 10 minutes.
4. Stir in the curry powder and cayenne. Simmer for another 2 to 3 minutes.
5. Serve over rice or noodles, garnished with cilantro and lime wedges.

Nutritional Facts for the 12 Recipes

Note: These are estimates and will vary based on exact ingredients and portion sizes.

#	Recipe	Calories	Protein	Carbs	Fat	Sodium
1	Creamy Tuscan Chicken	635 kcal	67g	22g	25g	325mg
2	Cold Peanut Ginger Noodles	320 kcal	10g	40g	14g	480mg
3	Chicken and White Bean Stew	254 kcal	27g	24g	9g	220mg
4	Japanese Ground Beef Curry	390 kcal	27g	19g	23g	610mg
5	Spinach Egg Bites	180 kcal	12g	5g	13g	388mg
6	Marry Me Chicken	440 kcal	40g	23g	21g	926mg
7	Avgolemono Chicken Soup With Gnocchi	380 kcal	24g	45g	12g	122mg
8	Pumpkin Cardamom Crumb Muffins	200 kcal	3g	30g	8g	—
9	Baked Apple Cider Doughnuts	319 kcal	3g	42g	16g	209mg
10	Creamy Lasagna Soup	324 kcal	12g	50g	9g	615mg
11	New Mexican Hot Dish	400 kcal	25g	30g	20g	—
12	Coconut Chicken Curry	375 kcal	25g	15g	25g	—

Learn more :

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• Mechado (Filipino Beef Stew) : Best recipe 2026
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• Crockpot Shepherd’s Pie : the best easy recipe
• Honey Chipotle Fried Chicken Mac & Cheese : best recipe 2026

Questions About NYT Cooking Recipes

These are the questions people commonly search for regarding NYT Cooking recipes. Use them as a FAQ section or to structure your content for SEO.

1. What are the most popular NYT Cooking recipes right now?
   The top trending recipes include Creamy Tuscan Chicken, Cold Peanut Ginger Noodles, Chicken and White Bean Stew, Japanese Ground Beef Curry, and Spinach Egg Bites, which took the top spot.
2. Are NYT Cooking recipes healthy?
   Many NYT Cooking recipes focus on balanced, nutrient-dense ingredients. For example, Spinach Egg Bites are described as a high-protein, make-ahead breakfast option, while Chicken and White Bean Stew is noted for being a good source of protein and fiber.
3. What makes a recipe go viral on NYT Cooking?
   Viral recipes typically use common pantry ingredients, require minimal effort, and deliver maximum flavor. They also generate high engagement in the comments section.
4. Can I make NYT Cooking recipes ahead of time?
   Yes, many recipes are designed for meal prep. Spinach Egg Bites can be stored in the refrigerator for up to 3 days, and Cold Peanut Ginger Noodles hold up well in the fridge.
5. What are the easiest NYT Cooking recipes for weeknights?
   One-pot meals like Japanese Ground Beef Curry, Creamy Lasagna Soup, and Marry Me Chicken are popular for their quick preparation and minimal cleanup.
6. Do NYT Cooking recipes include nutritional information?
   Most NYT Cooking recipes include approximate nutritional data. However, these are estimates and can vary based on specific ingredients and portion sizes.

FAQ About New York Cooking Trends

1. What is NYT Cooking?
NYT Cooking is the recipe website and app from The New York Times, featuring thousands of tested recipes from trusted chefs and food writers. Each recipe is designed to work every time.

2. How often does NYT Cooking release new recipes?
New recipes are published daily, with weekly collections like “Most Popular This Week” and seasonal roundups like “Our 50 Most Popular Recipes So Far”.

3. What are the biggest food trends on NYT Cooking in 2026?
The biggest trends include:

• High-protein, veggie-forward dishes like Spinach Egg Bites
• One-pot comfort meals like Creamy Lasagna Soup
• Global flavors like Japanese Ground Beef Curry and Coconut Chicken Curry
• Viral internet recipes like Marry Me Chicken and Avgolemono Soup

4. Why do some NYT recipes go viral?
Recipes go viral when they combine familiar ingredients with an unexpected twist, are easy to make, and photograph well for social media.

5. What’s the difference between NYT Cooking and other recipe sites?
NYT Cooking recipes are professionally tested, often accompanied by videos and detailed notes, and are backed by a team of food experts. The comments section also provides valuable tips from home cooks.

6. Are NYT Cooking recipes accessible for beginners?
Yes. Many recipes are designed for weeknight cooking with simple steps and common ingredients. The app includes step-by-step videos and helpful tips for streamlined cooking.