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.
What's the deal with you?
Oh, you know, just binge buying cheap Chinese stuff online to beat the tariffs.
Making your final Xi'an purchases before that company shuts down?
Yes, no, I actually did buy a bunch of stuff over the weekend because I thought this might be my last chance.
Yeah.
Casey, what cheap overseas good are you going to miss most after the tariffs kick in?
No, I feel...
The thing...
I was never a big, like, oh, I got to go on to Timu and get, like, a pressure cooker for $6 or whatever.
Like, that was never my journey, but I know that, you know, it's a major pastime for a lot of people.
Yeah.
Yeah.