This no-cook chicken and cucumber salad is an “absolutely great summer dish”
Contents of the Newsletter
The newsletter from The New York Times Cooking features a collection of low-cook and no-cook recipes suitable for hot summer days. The editor, Emily Weinstein, shares five recipe ideas for quick and refreshing meals that require minimal stove time. The newsletter showcases recipes like Smashed Cucumber and Chicken Salad, Pasta Salad, No-Cook Chili Bean Salad, Dumpling Tomato Salad with Chile Crisp Vinaigrette, and Best Gazpacho. Additionally, Emily suggests staying cool with Popsicles, refreshing drinks, and light salads in the sweltering heat.
Products in the Newsletter
The newsletter includes links to recipes for various dishes, such as the refreshing Smashed Cucumber and Chicken Salad, a versatile Pasta Salad, and a unique No-Cook Chili Bean Salad. These recipes provide innovative ways to enjoy flavorful meals without the need for extensive cooking, making them perfect for hot summer days.
Store Information
The store mentioned in the newsletter is The New York Times Cooking, which offers a subscription-based service for accessing a wide range of recipes, cooking tips, and culinary inspiration. Readers are encouraged to subscribe to the service to explore more recipes, follow the platform on social media, and engage with the editor, Emily Weinstein, via email. The store, hosted on nytimes.com, provides a platform for food enthusiasts to discover new dishes and enhance their cooking skills.
