Nigella Lawson’s Blueberry Polenta Upside-Down Cake
Contents of the Newsletter:
The newsletter sent by The New York Times Cooking on July 19, 2025, features a variety of enticing recipes and food-related content. It includes:
- Five-star blueberry dessert recipes
- A vegan potato salad recipe from Melissa Clark
- Nigella Lawson's Blueberry Polenta Upside-Down Cake
- Featured recipes such as Blueberry Cobbler, Blueberry, Almond, and Lemon Cake, and Jordan Marsh's Blueberry Muffins
- Specials like Shrimp Fra Diavolo, Vegan Potato Salad with Tahini, and Chicken Tenders
- Information on a campground-cooking video by Ali Slagle
Products in the Newsletter:
The highlighted product in the newsletter is Nigella Lawson's Blueberry Polenta Upside-Down Cake. This dessert is described as simple to make, with blueberries creating a juicy, inky indigo topping on a tender cake with a subtle crunch from polenta.
Other product mentions in the newsletter include Blueberry Cobbler, Blueberry, Almond, and Lemon Cake, Jordan Marsh's Blueberry Muffins, Shrimp Fra Diavolo, Vegan Potato Salad with Tahini by Melissa Clark, and Chicken Tenders by Millie Peartree.
The Store - nytimes.com:
The store sending the newsletter, The New York Times Cooking, showcases a diverse range of recipes, culinary inspiration, and food-related content. With a focus on providing readers with high-quality, tested recipes from renowned chefs like Nigella Lawson, Melissa Clark, and more, the store aims to cater to both seasoned home cooks and beginners.
Featuring visually appealing food photography and detailed recipe instructions, The New York Times Cooking store creates a captivating culinary experience for its audience. Through newsletters like the one sent on July 19, 2025, the store engages subscribers with a mix of recipes, cooking tips, and insights into the world of food and cooking.
