The Asparagus Dinner I’m Making on Repeat
Newsletter Contents: The newsletter from The New York Times Cooking, dated May 20, 2025, focuses on asparagus recipes perfect for spring. Emily Weinstein shares her go-to asparagus recipe for the season – miso-chile asparagus with tofu by Melissa Clark. The newsletter includes this recipe and four more options for weeknight dinners. Additionally, there is a guide for asparagus beginners covering buying and prepping tips.
Products Featured in the Newsletter:
1. Miso-Chile Asparagus With Tofu: A recipe by Melissa Clark where the miso sauce plays a key role, suitable for both asparagus and green beans.
2. Lemon-Pepper Chicken Breasts: A buttery, garlicky, lemony chicken recipe by Lidey Heuck, described as "chicken for beginners."
3. Malaay Qumbe (Coconut Fish Curry): Ifrah F. Ahmed's version of a fragrant Somali curry with coconut milk and tomatoes.
4. Salmon and Couscous Salad With Cucumber-Feta Dressing: A sophisticated dinner idea by Yasmin Fahr combining couscous, arugula, and salmon with a unique dressing.
5. Crispy Halloumi With Tomatoes and White Beans: A new recipe by Nargisse Benkabbou featuring halloumi, tomatoes, and white beans.
The Store - The New York Times Cooking (nytimes.com):
The New York Times Cooking, represented through its newsletter, offers a variety of recipes curated by renowned chefs and food experts. Known for providing diverse and innovative meal ideas, the store caters to both beginners and seasoned cooks. With detailed guides and step-by-step instructions, it aims to make cooking enjoyable and accessible for all. Subscribing to The New York Times Cooking allows access to exclusive content, and the brand also offers gift subscriptions. The store maintains an active presence on social media platforms like Instagram, Facebook, and Pinterest, engaging with the cooking community and sharing culinary inspiration.
