Newsletter Highlights:
The newsletter from The New York Times Cooking on March 15, 2025, focuses on yogurt-related topics. It includes an informative guide by Kristen Miglore on yogurt food safety, along with a recipe for Ali Slagle's yogurt-marinated roast chicken. The newsletter also features additional yogurt-based recipes like smashed beef kebab with cucumber yogurt and yogurt cake by renowned chefs.
Featured Products in the Newsletter:
The newsletter showcases various recipes using yogurt as a key ingredient, such as yogurt-marinated roast chicken, smashed beef kebab with cucumber yogurt, yogurt cake, miso mushroom and leek pasta, creamy cauliflower-cashew soup, honey-soy braised pork with lime and ginger, sardine and egg sandwich, and Nutella banana bread.
About The New York Times Store (nytimes.com):
The store associated with the newsletter sent by The New York Times is known for its Cooking section, providing a wide range of recipes, cooking tips, and culinary insights. The store offers premium content related to food, recipes, and cooking techniques, curated by renowned food writers and chefs. The domain nytimes.com is well-known for its reputable journalism and in-depth coverage across various topics, including cooking and food culture.
