2025-08-21
10 分钟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, it's The Headlines.
I'm Tracy Mumford.
Today's Thursday, August 21st.
Here's what we're covering.
The Israeli military says it's launched, quote, the next phase of its war in Gaza,
moving forward with its plans to invade Gaza City and calling up over 50,000 additional troops for the effort.
Israel claims that the city and its surrounding neighborhoods are still a stronghold for Hamas and said its troops will move into areas they have not previously entered during the war.
Military officials, speaking on the condition of anonymity,
told The Times the operation will unfold in two parts.
First, troops will encircle the city and order those still living there to move south.
They'll have to pass through checkpoints, where Israel says it will screen for militants.
Then the soldiers will move in, in force.