Contents of the Newsletter

The newsletter from The New York Times Cooking on June 22, 2025, featured a delicious five-star ceviche recipe by Ali Slagle for summer. Sam Sifton introduced the newsletter, mentioning favorite closed restaurants in NYC and the joy of preparing homemade meals. The featured ceviche recipe included fresh fish cured in lime juice, tomatoes, onion, jalapeño, avocado, and cilantro, served with tortilla chips, perfect for celebrating summer.

The newsletter also included recipes for the week, such as Lidey Heuck's chopped salad with chickpeas, feta, and avocado, grilled honey-mustard chicken thighs, halloumi, arugula, and tomato sandwiches, sheet-pan shrimp tikka, and crispy mushroom tacos, with each recipe accompanied by beautiful food photography.

Additionally, subscribers were encouraged to explore more recipes on New York Times Cooking and consider subscribing to access a wide range of culinary inspirations. The newsletter ended with recommendations for articles and poems featured in The New York Times Magazine.

Products in the Newsletter

The newsletter focused primarily on sharing diverse recipes for different days of the week, including the ingredients and steps to prepare each dish. Products like fresh fish, lime juice, tomatoes, onion, jalapeño, avocado, cilantro, chickpeas, feta, honey-mustard, chicken thighs, halloumi, arugula, tomato, shrimp, mushrooms, and various condiments were featured in the recipes.

Furthermore, the newsletter emphasized the importance of fresh, quality ingredients and creative cooking techniques to elevate the dining experience, encouraging readers to explore new flavors and dishes in their home kitchens.

The Store (nytimes.com) Behind the Newsletter

The newsletter was sent from The New York Times Cooking, a platform that offers a wide array of culinary resources, including recipes, cooking tips, and food-related articles. The store, represented by nytimes.com, provides subscribers with access to premium content and expert guidance in the world of cooking and gastronomy.

With a focus on quality journalism and authoritative content, The New York Times Cooking aims to inspire home cooks and food enthusiasts to explore new flavors, try exciting recipes, and enhance their culinary skills. The store's commitment to excellence and creativity shines through in its newsletters, delivering engaging and informative culinary content to its audience.