Newsletter Highlights: Our most popular pasta of 2025
1. Newsletter Contents:
The newsletter from The New York Times Cooking features Genevieve Ko's spicy, creamy weeknight Bolognese as a highlight recipe. The newsletter includes reflections on the passage of time in the new year and offers various recipes catering to different tastes and occasions. It also showcases popular recipes like one-pot beans, greens, and grains by Ali Slagle, chicken and chickpea tray bake by Yotam Ottolenghi, honey garlic shrimp by Lidey Heuck, and cold tomato and kimchi soba noodle soup by Hetty Lui McKinnon. The newsletter further mentions a cherry pie recipe by Melissa Clark for special occasions like birthdays.
2. Featured Products:
The newsletter presents various highly-rated recipes including the Five One-Pot Beans, Greens, and Grains dish, Chicken and Chickpea Tray Bake, Honey Garlic Shrimp, Cold Tomato and Kimchi Soba Noodle Soup, and Melissa Clark's Cherry Pie. Each recipe is accompanied by ratings, estimated preparation time, serving sizes, and a brief description of the dish's key ingredients and flavors.
3. About The Store: New York Times Cooking (nytimes.com)
The New York Times Cooking store is a platform known for curating a wide array of recipes from renowned chefs and food experts. It offers a diverse collection of dishes ranging from quick weeknight meals to elaborate celebratory desserts. The store provides subscribers with access to thousands of recipes, cooking tips, and culinary inspiration. For any technical assistance or inquiries, customers can reach out to the support team via email at [email protected]. The store's newsletter is a valuable resource for individuals seeking fresh dinner ideas, vegetarian recipes, and culinary guidance.
