Contents of the Newsletter:

The newsletter titled "Five Weeknight Dishes" from The New York Times Cooking focuses on using corn in various delicious recipes. It features five different recipes incorporating corn such as sautéed chicken breasts with corn and shallots, spicy corn and coconut soup, one-pan fish with bacon and sweet corn, Sook Mei Faan (Cantonese creamed corn with tofu and rice), and linguine with zucchini, corn, and shrimp.

The newsletter also mentions the peak season of corn and suggests different ways to enjoy corn in dishes beyond the usual ways. It provides links to the recipes along with enticing descriptions and tips for each dish.

Products Featured in the Newsletter:

The newsletter primarily focuses on recipes featuring corn as the main ingredient in five different dishes. Each recipe is carefully curated and described to entice the readers and encourage them to try out the dishes at home.

Some of the featured products in the recipes include chicken breasts, coconut milk, fish, bacon, various seasonings and ingredients for flavor enhancement, tofu, linguine, zucchini, and shrimp.

Store Analysis (nytimes.com):

The newsletter is sent by The New York Times Cooking section, which is a part of The New York Times website (nytimes.com). The store, in this case, refers to the online platform where readers can access premium cooking content, recipes, and cooking-related articles.

The New York Times Cooking provides a wide range of recipes, culinary tips, and insights from renowned chefs and food experts. The platform offers subscription services for exclusive access to a vast collection of recipes, cooking guides, meal plans, and more.

Readers can engage with the Cooking section through their website, social media channels, and newsletters like "Five Weeknight Dishes" to discover new dishes, enhance their culinary skills, and stay updated on the latest food trends.