Newsletter Analysis: Gochujang Burgers with Spicy Slaw
Contents of the Newsletter:
The newsletter from The New York Times Cooking, sent out on July 4, 2025, highlighted Rick MartÃnez's gochujang burger with spicy slaw as a reader-favorite recipe for the Fourth of July weekend. The newsletter by Sam Sifton sets the festive tone for the holiday, mentioning various cooking activities across the country, such as grilling, fish fry, and preparing a variety of dishes for the celebration. The email features a detailed menu plan for the cookout, including recipes for gochujang burgers, salmon burgers, black bean burgers, traditional cheeseburgers, hot dogs, barbecued chicken, and various side dishes and desserts.
Products:
Several recipes were featured in the newsletter, including gochujang burger with spicy slaw, five salmon burgers, carne asada, potato salad with pickles, Rotel dip, cucumber-avocado salad, s'mores, and peach cobbler. Each recipe provides a brief description along with the estimated time required to prepare the dish and the number of servings it yields. These recipes cater to a wide range of tastes, from meat lovers to vegetarians, offering options for a diverse group of individuals.
Store Description: The New York Times (nytimes.com)
The New York Times Cooking, associated with the nytimes.com domain, offers a wide range of recipes, cooking tips, and culinary insights to its subscribers. The store emphasizes quality content curated by renowned chefs and food stylists featured in The New York Times. The emphasis on seasonal and holiday-specific recipes, such as the gochujang burger with spicy slaw for the Fourth of July, shows a commitment to providing relevant and engaging content to readers. Additionally, the store encourages subscription to access exclusive recipes, displaying a focus on building a community of cooking enthusiasts who appreciate premium culinary experiences.
