Description of the Newsletter Contents:

The newsletter from The New York Times Cooking on July 9, 2025, features a one-pot chicken arroz rojo recipe by Kay Chun. The writer, Melissa Clark, describes the satisfaction of enjoying fresh summer produce like tomatoes and corn. Kay's twist on the classic arroz rojo includes fresh tomatoes and corn for sweetness, boneless chicken thighs, garlic, and jalapeño. The recipe aims to celebrate early summer flavors before the peak of tomato season in August. The newsletter also includes other recipes like swordfish with tomatoes, roasted eggplant salad, pasta with green bean ragù, broccoli soba salad, and vegan banana bread. There are further recommendations for additional newsletters like Dinner Tonight and The Veggie, featuring quick and delicious recipes for everyday meals.

Description of the Products:

The featured products in the newsletter include the following recipes:

• Swordfish with Tomatoes by Brett Anderson
• Roasted Eggplant Salad by David Tanis
• Pasta with Green Bean Ragù by Eric Kim
• Broccoli Soba Salad by Hetty Lui McKinnon
• Vegan Banana Bread by Genevieve Ko

Each recipe is accompanied by a rating, estimated time for preparation, and the number of servings it yields.

Description of the Store (nytimes.com):

The New York Times (nytimes.com) is a renowned online platform providing a wide range of content, including news, opinions, and lifestyle topics. The New York Times Cooking section offers a variety of recipes, cooking tips, and food-related articles to its readers. The store features recipes from professional chefs, food stylists, and contributors, ensuring high-quality culinary content for cooking enthusiasts of all levels. Subscribers can access exclusive newsletters, like Dinner Tonight and The Veggie, for personalized recipe recommendations and cooking inspiration. To receive technical assistance or for inquiries, readers can contact the provided email addresses for support.