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.
This is The Opinions, a show that brings you a mix of voices from New York Times' opinion.
You've heard the news.
Here's what to make of it.
I'm Michelle Cottle, and I cover national politics for New York Times' opinion.
We are rolling into November, which I can hardly believe.
And after far too many weeks apart,
I am reunited with my fantastic colleagues, columnists Jamelle Bowie and David French.
Guys, it's so good to see you.
Hey, Michelle.
It's good to see you as well.
Welcome back.
Well...