Southern Fried Corn, A Summer Staple
Contents of the Newsletter
The newsletter from The New York Times Cooking on July 20, 2025, features a variety of recipes and cooking ideas for the summer season. The writer, Kim Severson, explores different ways to prepare corn, including Southern fried corn and a summery tomato congee. Other recipes highlighted in the newsletter include baked chicken with potatoes, cherry tomatoes, and herbs, brothy tomato rice soup, tahini ramen salad, Southern shrimp scampi, Brazilian lemonade, and Dutch baby.
Products in the Newsletter
The newsletter showcases various recipes such as Baked Chicken with Potatoes, Cherry Tomatoes, and Herbs by Julia Moskin, Brothy Tomato Rice Soup by Eric Kim, Tahini Ramen Salad by Kay Chun, Southern Shrimp Scampi by Kim Severson, Limonada (Brazilian Lemonade) by Gabriella Lewis, and Dutch Baby by Florence Fabricant. Each recipe comes with its own preparation time, serving size, and rating.
The New York Times Cooking Store
The New York Times Cooking store, accessible via nytimes.com, offers a wide range of recipes, cooking instructions, and culinary inspiration for its subscribers. The store provides access to thousands of recipes, cooking tips, and techniques at an affordable price. For additional technical support or inquiries, subscribers can reach out to the dedicated team at [email protected].
