Hi, this is Eric Kim with New York Times Cooking.
As a recipe developer, I spend a lot of my time trying to come up with dishes that are quick,
easy, but also very special.
For me, that means dishes like Cotro Grato Salmon.
It's a crispy salmon filet with a salty, sweet glaze that bubbles up in candies.
I love cooking this because it only takes 20 minutes.
You can get this recipe and so many more ideas on New York Times Cooking.
Visit nytcooking.com to get inspired.
From New York Times, I'm Michael Balbarro.
This is The Daily.
President Trump says that he is pausing some of the tariffs that took effect overnight.
He announced a 90-day pause on most of his new tariffs.
After promising that tariffs against dozens of countries were here to stay,
no matter how much they hurt businesses or the stock market, President Trump has abruptly reversed course.
A universal 10% tariff is in place while country-specific deals come together and sector-specific tariffs remain.
It looks like the U.S.
has blinked.
Except when it comes to China.
The president also said that he will raise the tariff on Chinese imports now up to 125%.
Today, Jonathan Swan on why the president changed his mind and David Pearson on why China won't back down.