Hi, it's Alexa Waibel 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.
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.
One evening in August of 2023,
I watched a woman step up to the mic during a meeting of local government officials in Allentown,
Pennsylvania.
She was young, early 20s, strikingly pretty, wearing a pale pink blazer.
She's short, five foot nothing, so she had to stand on her tiptoes to reach the microphone.
She had five minutes to convey, basically, any parent's nightmare.
My two month old son was happily drinking milk from his bottle when he quickly started choking,
turned blue, and went limp.
My boyfriend transported our son to the changing table
as I grabbed an anti-choking device and my boyfriend began assembling it.
I never ran so fast up the stairs screaming at the top of my lungs for help.
She described the panic in the house, a baby not breathing.