Newsletter Contents
The newsletter from The New York Times Cooking features five weeknight dishes recommendations for busy nights:
- A piccata-ish chicken dish featuring Tomato Basil Chicken Breasts
- Coconut-Dill Salmon With Green Beans and Corn
- One-Pot Zucchini-Basil Pasta
- Spicy Green Curry Steak
- Hot Dogs With Pico de Gallo
Readers are encouraged to try these recipes and share their cooking experiences by emailing [email protected].
Products
The featured products in the newsletter are:
- Tomato Basil Chicken Breasts: A tangy, savory, buttery piccata-style chicken dish made with butter, shallots, tomatoes, and red wine vinegar.
- Coconut-Dill Salmon: A recipe by Yewande Komolafe that serves a group with ease and can be alternatively cooked in the oven.
- One-Pot Zucchini-Basil Pasta: A quick and easy pasta recipe by Alexa Weibel that incorporates summer ingredients like zucchini and basil.
- Spicy Green Curry Steak: A marinated skirt steak recipe by Samantha Seneviratne that's flavored with Thai green curry paste and lime butter.
- Hot Dogs With Pico de Gallo: Not your average hot dog suggestion, featuring pico de gallo for a twist on a classic.
Store Information
The newsletter is sent by The New York Times Cooking section, available on nytimes.com. The store provides a range of recipes, cooking tips, and recommendations for home cooks. Readers can subscribe to access more content and follow the store on social media platforms.
