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 gochugaru 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 the New York Times, I'm Michael Barbaro.
Today, the first episode of our new series, The Protocol.
With a stroke of my pen on day one, we're going to stop the transgender lunacy.
I am so hated for just existing and being who I am.
It will henceforth be the official policy of the United States government that there are only two genders,
male and female.
How has this impacted us?
Well, it was already not a safe place,
but now we feel like asylum seekers in our own country.
And now I want Congress to pass a bill permanently banning and criminalizing sex changes on children and forever ending the lie that any child is trapped in the wrong body.
This is a big lie.