New York Times Cooking Newsletter Highlights
Contents of the Newsletter:
The newsletter from The New York Times Cooking on May 1, 2025, introduces a new shrimp dish by Sue Li - the ginger-scallion stir-fried shrimp. The writer, Mia Leimkuhler, shares her experience of creating a spicy shrimp pasta dish at home and appreciates the versatility and flavors of spicy tomato seafood recipes. The newsletter also features other recipes like Roman chicken cacciatore, chickpea picadillo, salmon roasted in butter, chicken curry laksa, and bourbon chocolate pecan pie. Each recipe is described with its unique ingredients and flavors, making it a tempting read for any food enthusiast.
Products in the Newsletter:
The featured product in the newsletter is Sue Li's Ginger-Scallion Stir-Fried Shrimp. The recipe includes ingredients like ginger, scallion, tomato paste, and shrimp, creating a flavorful and aromatic dish. Additionally, other products mentioned in the newsletter include Roman chicken cacciatore, chickpea picadillo, salmon roasted in butter, chicken curry laksa, and bourbon chocolate pecan pie. Each product offers a distinct taste profile and cooking experience for readers to try at home.
The New York Times Store:
The New York Times, known for its reputable journalism, also offers a cooking section where readers can explore a wide range of recipes, cooking tips, and culinary inspiration. The store, accessible through nytimes.com, provides a platform for food lovers to discover new dishes, learn cooking techniques, and enhance their culinary skills. With featured recipes from renowned chefs and experts, the store aims to cater to diverse tastes and preferences, making it a go-to destination for anyone passionate about cooking and gastronomy.
