An Inexpensive Take on a French Classic

Contents of the Newsletter

The newsletter from The New York Times Cooking on May 9, 2025, features a delightful account by Sam Sifton about their culinary experiences in Asbury Park, N.J., including enjoying various local foods like pizza, pork roll, Italian sub, and more. It also introduces Kay Chun's new recipe for braised pork with leeks, offering a cheaper alternative to the classic French dish, blanquette de veau. The newsletter includes other recommended recipes like celery salad with apples, lentil egg drop soup, kung pao tofu, and mushroom shawarma for readers to try. It emphasizes exploring their digital recipe collection with a subscription to The New York Times Cooking. Additionally, the newsletter highlights featured recipes like braised pork with leeks and mushrooms, kung pao tofu, mushroom shawarma pitas, and more.

Products

The newsletter showcases several enticing recipes for readers to explore and try at home. Some of the featured recipes include:

• Braised Pork With Leeks and Mushrooms
• Kung Pao Tofu
• Mushroom Shawarma Pitas
• Spring Soba With Tinned Fish
• Tuna Crunch Sandwiches
• Silken Tofu With Spicy Soy Dressing
• Morning Glory Muffins

The New York Times Store (nytimes.com)

The New York Times is a renowned domain that offers a variety of services, including The New York Times Cooking. The store features a vast collection of recipes, cooking tips, and food-related articles curated by expert chefs and food writers. Subscribers can access exclusive content, personalized recipe recommendations, and engage with a community of food enthusiasts. The store also provides newsletters like the Five Weeknight Dishes and The Veggie, offering fresh dinner ideas and vegetarian recipes to subscribers' inboxes. Users can stay up-to-date with the latest culinary trends, explore diverse cuisines, and enhance their cooking skills through the resources available on nytimes.com.