2025-04-10
9 分钟Hi, it's Alexa Weibel from New York Times Cooking.
We've got tons of easy weeknight recipes, and today I'm making my five-ingredient creamy miso pasta.
You just take your starchy pasta water, whisk it together with a little bit of miso and butter until it's creamy.
Add your noodles and a little bit of cheese.
Hmm.
It's like a grown-up box of mac and cheese that feels like a restaurant-quality dish.
New York Times Cooking has you covered with easy dishes for busy weeknights.
You can find more at nytcooking.com.
From the New York Times, it's the headlines.
I'm Tracy Mumford.
Today's Thursday, April 10th.
Here's what we're covering.
In an abrupt turnaround yesterday,
President Trump announced
that he was pausing most of the massive global tariffs he'd put in place just hours after they kicked in.
He acknowledged that his plan had sparked economic chaos.
Behind the scenes at the White House,
his advisers had been increasingly worried
that the plunging stock market and government bond sell-off could spiral into a full-blown recession.
Ultimately, his decision to reverse course, after days of repeatedly saying he wouldn't,