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U.S. Appeals Court Deals Major Blow to Trump’s Tariff Strategy

  U.S. President Donald Trump holds a chart next to U.S. Secretary of Commerce Howard Lutnick at the White House in Washington on April 2. A federal appeals court has ruled that most of former President Donald Trump’s sweeping tariffs are illegal, striking at the heart of one of his signature economic policies. In a 7-4 decision, the U.S. Court of Appeals for the Federal Circuit found that Trump overstepped his authority under the 1977 International Emergency Economic Powers Act (IEEPA) when he imposed broad “reciprocal” tariffs on numerous countries, as well as targeted levies against China, Canada, and Mexico. The court determined that IEEPA does not grant the president the power to impose tariffs, a responsibility the Constitution assigns to Congress. While the ruling invalidates the legal basis for the measures, the judges allowed the tariffs to remain in place until October 14 to give the Trump administration time to appeal to the Supreme Court. Trump had justified the tari...

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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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