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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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Spinach Egg Bites


INGREDIENTS

  • 6 large eggs
  • 1¼ cups (4% milkfat) cottage cheese
  • 1¼ cups shredded Gruyère (or a blend of Gruyère and Cheddar or Monterey Jack)
  • 2 tablespoons cornstarch
  • Scant ½ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • ½ teaspoon hot sauce
  • 1 oz baby spinach leaves, or ⅔ cup (packed), finely chopped
  • 2 scallions, dark green parts only, finely chopped


INSTRUCTIONS

  1. 1.  Bring a kettle of water to a boil. Preheat the oven to 300°F and set one oven rack in the middle position and another in the lowest position.
  2. 2.  Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture.
  3. 3.  Spray a nonstick muffin pan generously with nonstick cooking spray.
  4. 4.  In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds.
  5. 5.  Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full. Sprinkle the spinach and scallions evenly over the batter. Use a spoon to press the greens into the batter so they are not all floating on top. Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You'll know they are done when the egg bites start to pull away slightly from the edges. Some of the egg bites may also puff up and look a bit lopsided, but they will settle and deflate as they cool.
  6. 6. Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm.




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