This peanut butter-filled French toast is your Sunday now

Contents of the Newsletter:

The newsletter presents a featured recipe for a Hong Kong-style French toast by Cybelle Tondu, filled with peanut butter and topped with butter and sweetened condensed milk. It also includes a section on pasta salad recipes for the summer season and showcases other specials like cilantro-mint chicken lettuce wraps, lentil soup with greens, and crispy tofu tacos. Additionally, it introduces a cookbook by Vaughn Vreeland called "Cookies" and offers readers the chance to preorder it.

Products:

The newsletter does not specifically mention any products for sale, but it does promote the "Cookies" cookbook by Vaughn Vreeland, encouraging readers to preorder it. The cookbook is said to contain brilliant recipes for anytime treats, with a preview recipe for five-star chewy brownie cookies.

Store Overview (nytimes.com):

The store associated with the newsletter is The New York Times, specifically the NY Times Cooking section. It offers a variety of recipes, cooking tips, and features from renowned chefs and food stylists. The store promotes its products like cookbooks and newsletters, aiming to provide culinary inspiration to its readers and subscribers.