Newsletter Highlights: French Lentil Salad, a 2025 reader favorite
Contents of the Newsletter:
The newsletter from The New York Times Cooking on July 23, 2025, featured a variety of refreshing and inspiring recipes for the summer season. It included a bright French lentil salad recipe by Lisa Donovan, lemony grilled chicken breasts, and a unique twist on a classic BLT with pasta. The newsletter also highlighted other recipes such as coconut-miso salmon curry, tomato cheddar toasts, and watermelon-strawberry slush. Readers were encouraged to explore different flavors and ingredients to elevate their summer dining experiences.
Products in Focus:
The featured products included Melissa Clark's French lentil salad, which was described as a substantial and popular dish made with French green lentils, honey mustard vinaigrette, and crunchy vegetables. Additionally, there were recipes for lemon and thyme grilled chicken breasts, coconut-miso salmon curry, tomato cheddar toasts, BLT pasta, and watermelon-strawberry slush. These recipes offered a range of flavors and textures to cater to diverse tastes and preferences.
Store Review: nytimes.com
The store associated with the newsletter is The New York Times Cooking platform (nytimes.com), which offers a comprehensive collection of recipes, cooking tips, and culinary inspiration. With a team of talented food stylists and contributors like Melissa Clark, Kay Chun, Ali Slagle, and Florence Fabricant, the store provides high-quality content to food enthusiasts and home cooks. The platform features a diverse range of recipes, from refreshing salads to flavorful main dishes, catering to various dietary preferences and cooking skill levels.
