2025-10-31
13 分钟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.
From the New York Times, it's the headlines.
I'm Tracy Mumford.
Today's Friday, October 31st.
Here's what we're covering.
To start, three updates on the government shutdown, which has now hit the one month mark.
First.
As of tomorrow, the federal food stamps program, SNAP,
will have exhausted its remaining funds, and the benefits are set to start disappearing.
Nationwide, roughly 42 million Americans depend on SNAP to buy groceries.
And while some states are trying to step up to fill the gap,
others say they don't have the resources.
Roughly two dozen states got together to sue the Trump administration to keep the program running,