This vegetarian pad Thai hits the spot
1. Contents of the Newsletter:
The newsletter from The New York Times Cooking, dated April 29, 2025, features an article by Emily Weinstein discussing the love for pad Thai. Emily explains the challenges of ordering pad Thai for delivery due to the nature of the dish that is best enjoyed fresh. The newsletter includes a homemade pad Thai recipe using fresh shrimp and a new vegetarian version. It also mentions the upcoming New York Times Well Festival on May 7, focusing on happiness, nutrition, and mental well-being. Additionally, there are five featured recipes, including Extra-green pasta salad, Honey-Garlic Chicken, Slow-Roasted Citrus Salmon, Cauliflower Alfredo Pasta, and Sheet-Pan Shrimp with Tomatoes, Feta, and Oregano.
2. Products:
The newsletter showcases various recipes aimed at providing readers with easy-to-make and delicious meals. Some of the highlighted recipes include the Vegetarian Pad Thai that offers a unique twist without fish sauce, Honey-Garlic Chicken for chicken breast enthusiasts, Slow-Roasted Citrus Salmon for seafood lovers, Cauliflower Alfredo Pasta for a vegetable-enhanced take on a classic, and Sheet-Pan Shrimp with Tomatoes, Feta, and Oregano for a quick and flavorful seafood dish.
3. Store Information - nytimes.com:
The New York Times Cooking is an online platform for curated recipes, cooking tips, and culinary inspiration. The store offers a wide range of recipes from renowned chefs and food writers, catering to various tastes and dietary preferences. With a focus on providing quality content and engaging its audience through informative articles and newsletters, The New York Times Cooking strives to empower home cooks to create delicious meals in their own kitchens.
