Contents of the Newsletter
The newsletter from The New York Times Cooking on April 4, 2025, features a delightful selection of recipes and culinary experiences. The newsletter begins with a reflection on a meal at Le Veau d'Or, Manhattan's oldest French restaurant, highlighting the exquisite dishes enjoyed. It includes a spotlight on Sarah Copeland's broiled fish tacos recipe, along with mentions of other dishes like buttermilk pancakes, chicken adobo, creamy miso pasta, and classic tuna salad sandwiches. The newsletter also offers insights into recommended book readings, a crime drama series, and a music recommendation.
Products Featured in the Newsletter
The newsletter showcases several recipes along with their ratings and preparation times. Featured recipes include:
- Broiled Fish Tacos by Sarah Copeland
- Chicken Adobo With Coconut Milk by Amy Besa and Romy Dorotan
- Five-Ingredient Creamy Miso Pasta by Alexa Weibel
- Classic Tuna Salad Sandwich
- Grilled Peanut Butter and Jelly Sandwich
- Perfect Buttermilk Pancakes by Alison Roman
About The New York Times (nytimes.com)
The New York Times is a renowned publication known for its diverse content offerings, including news, opinion pieces, and the popular cooking section. Nytimes.com provides a platform for readers to access a wide range of information, from current affairs to lifestyle content like cooking recipes. The Cooking section of The New York Times offers a curated collection of recipes, cooking tips, and food-related articles for culinary enthusiasts of all levels. Subscribing to The New York Times Cooking allows users to access premium cooking content and support the work of the publication.
