A Truly Showstopping Beef Tenderloin Recipe
Contents of the Newsletter
The newsletter from The New York Times Cooking presents a featured recipe by Peter Kaminsky for lomo al trapo (salt-grilled beef tenderloin). The text describes the process of preparing this Colombian delicacy, emphasizing its simplicity yet impressive outcome. Additionally, the newsletter includes recommendations for other recipes available on the website and app, covering a variety of cuisines and flavors to inspire home cooks.
Featured Products
The highlighted product in the newsletter is the recipe for lomo al trapo (salt-grilled beef tenderloin) by Peter Kaminsky. This recipe involves crusting the beef with mustard, herbs, and salt, then grilling it directly over coals wrapped in a wine-soaked dish towel. The resultant dish is described as a showstopper, showcasing the magic of live-fire cooking and the flavors of Colombian cuisine. The newsletter also mentions other recipes available on The New York Times Cooking platform, ranging from Lamb Biryani to Strawberry Spoon Cake, catering to various tastes and preferences.
The Store: The New York Times (nytimes.com)
The New York Times is a well-known media company that offers a wide range of content, including news, opinion pieces, features, and cooking recipes through its Cooking platform. The store emphasizes high-quality journalism and culinary expertise, providing readers with informative articles and delicious recipes to try at home. With a focus on diverse cuisines and cooking techniques, The New York Times Cooking aims to inspire and educate both novice and experienced home cooks.
