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Wall Street Rises as Trade Negotiations Offer Market Calm

Wall Street edged higher in premarket trading on Wednesday, buoyed by investor optimism surrounding ongoing trade negotiations. The Trump administration’s recent extension of tariff deadlines to August 1 has eased immediate market anxieties, allowing traders to refocus on earnings and economic data. The S&P 500, Nasdaq, and Dow futures all posted modest gains, with the Dow E-minis up 127 points and Nasdaq E-minis rising 47.25 points. This uptick follows a volatile stretch triggered by sweeping tariff threats aimed at key U.S. trading partners, including Japan and South Korea.  “Markets have gotten used to how Trump negotiates,” said Ross Bramwell, strategist at Homrich Berg, noting that investors are now betting on a softer outcome from the aggressive opening stance. Meanwhile, European and Asian markets showed mixed reactions. Japan’s Nikkei and South Korea’s Kospi posted gains, while Hong Kong’s Hang Seng dipped amid uncertainty over China’s response. Investors are also eyein...

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Cacio e Pepe

 


Cacio e Pepe


Cacio e pepe is a deceptively simple dish packed with flavor. Featuring pasta, Pecorino Romano cheese, and black pepper, this version uses a foolproof technique to ensure a creamy, clump-free sauce every time!

INGREDIENTS

  • Salt
  • 8 oz bucatini, spaghetti, or tonnarelli
  • 2 tablespoons unsalted butter
  • 1½ - 2 teaspoons freshly ground black pepper, depending on how peppery you like your pasta
  • 1 cup finely grated Pecorino Romano cheese


  • INSTRUCTIONS

  • 1. In a Dutch oven or large pot, bring 2 quarts of water and 1 teaspoon of salt to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water and drain.

    2. Set the same pot over low heat and melt the butter. Add the pepper and cook, stirring constantly, until fragrant, about 1 minute. Add the drained pasta to the pot and toss to coat evenly. Remove the pot from the heat.

    3.  In a blender, combine the cheese and ⅔ cup of the pasta cooking water. Blend until smooth and creamy, 10 to 15 seconds. Add the sauce to the pasta in the pot and toss with tongs. Place the pot back over low heat and cook, stirring constantly with the tongs, until the sauce is the consistency of a thin cream sauce, a few minutes. Add more of the reserved pasta water to thin the sauce only if necessary. Be careful at this stage: if the sauce gets too hot, it will start to clump up and stick to the pot and tongs. Once the sauce is the right consistency, immediately transfer the pasta to bowls and serve. Pass more cheese and pepper at the table, if desired.

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