Newsletter Highlights
The New York Times Cooking newsletter for August 11, 2025, featured a variety of fresh and summery recipes:
- A Dijon chicken dish with tomatoes and scallions by Yasmin Fahr
- A thicker and fluffier tzatziki by Eric Kim
- Additional recipes like vegetable tabbouleh with chickpeas, saag shrimp, one-pot zucchini-basil pasta, and nectarines in lime syrup
Featured Products
The newsletter highlighted several recipes, each with a unique twist:
Dijon Chicken With Tomatoes and Scallions
Yasmin Fahr's recipe featured a one-pot wonder where tomatoes and scallions are melted in savory pan juices with boneless chicken thighs. The dish is spiked with mustard, white wine, and herbs, creating a bright and meaty meal with plenty of vegetables.
Tangy Tzatziki
Eric Kim's tzatziki stands out for its thickness and fluffiness, achieved by draining liquid from yogurt and cucumbers. The use of vinegar-soaked garlic adds a mellow touch, perfect for spreading on sliced tomatoes or warm pita bread.
Other Recipes
The newsletter also included recipes for vegetable tabbouleh with chickpeas, saag shrimp, one-pot zucchini-basil pasta, and nectarines in lime syrup, each offering a unique and flavorful dining experience.
Store Information: nytimes.com
The New York Times, one of the most renowned newspapers globally, is known for its high-quality journalism and diverse content. The store, represented by nytimes.com, showcases its culinary expertise through the Cooking section, offering readers a wide array of recipes, cooking tips, and food-related content.
Through the newsletter, The New York Times Cooking engages with its audience by providing curated recipes, expert recommendations, and a platform for culinary enthusiasts to explore new flavors and techniques.
