Halloumi with Corn, Cherry Tomatoes, and Basil
Date: July 13, 2025
Publisher: The New York Times Cooking
1. Newsletter Contents:
The newsletter introduces the readers to Melissa Clark's delightful recipe for halloumi with corn, cherry tomatoes, and basil. The author shares personal experiences of using a griddle on a propane grill to cook various meals. The halloumi recipe is highlighted for its preparation on a griddle, enhancing the flavors of the cheese, corn, and tomatoes. The newsletter also includes featured recipes for the week, including gochujang buttered noodles, chana masala, burst cherry tomato orzotto, spicy vinegar chicken over artichokes, and bulgogi cheese steaks.
2. Products:
The newsletter showcases various recipes for readers to try, including gochujang buttered noodles, chana masala, tomato-basil orzotto, spicy vinegar chicken, and bulgogi cheese steaks. Each recipe includes the name of the author, estimated time for preparation, serving size, and a brief description of the dish.
3. Store Description: The New York Times (nytimes.com)
The New York Times is a reputable news organization that also offers a dedicated section for cooking enthusiasts known as NYT Cooking. The store provides a wide range of recipes from renowned chefs and food writers. Users can explore diverse cuisines, ingredients, and cooking techniques through the platform. Subscribers have access to a vast collection of recipes, personalized cooking guides, and recommendations. Additionally, the store offers newsletters, such as "Five Weeknight Dishes" and "The Veggie," delivering fresh recipe ideas directly to subscribers' inboxes.
