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Five New Five-Star Recipes Debut in Newsletter

6/15/2026

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Summary

Story summary

The newsletter introduces five new five-star recipes that offer prep-ahead, leftovers, and customization.
Zaynab Issa’s spicy-sweet dish uses two tablespoons of apricot jam and can be tempered with yogurt.
Andy Baraghani’s sophisticated-casual recipes and Kayla Hoang’s asparagus-gnocchi pasta al limone both earned rave reader comments.
Sue Li’s halloumi-topped bowl with tomatoes, cucumbers, and sautéed chickpeas pairs with Colu Henry’s versatile recipe that works over rice, grains, salads, noodles, or tortillas.

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Story summary

The newsletter introduces five new five-star recipes that offer prep-ahead, leftovers, and customization.
Zaynab Issa’s spicy-sweet dish uses two tablespoons of apricot jam and can be tempered with yogurt.
Andy Baraghani’s sophisticated-casual recipes and Kayla Hoang’s asparagus-gnocchi pasta al limone both earned rave reader comments.
Sue Li’s halloumi-topped bowl with tomatoes, cucumbers, and sautéed chickpeas pairs with Colu Henry’s versatile recipe that works over rice, grains, salads, noodles, or tortillas.