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 Coachegrado 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.
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 Lydia Polgreen, a columnist at New York Times Opinion,
and I'm here with contributing opinion writer Molly Zhong Fast, host of the Fast Politics podcast.
Hi, Molly.
Hi, Lydia.
Well, we are here to talk Epstein files.
Molly, you just came back from DC,
where you were at a press conference of Epstein survivors on Tuesday,
and we're taping this on Wednesday morning.
So I want to talk to you about where the Epstein saga sits in the broader arc of Me Too and the movement that has stumbled along the way,