
After pounds of pasta, here's how I made the cacio e pepe of my dreams
Cacio e pepe, in its traditional form, consists of exactly five ingredients: pasta, pecorino Romano cheese, black pepper, salt and water. With such a short list, you might think it would be a cinch to prepare. But as anyone who has tried to make this iteration of the classic Roman dish will attest, that couldn't be further from the truth.

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New York Times
6 hours ago
- New York Times
All About That Basil
Hi everyone! Allison here, filling in for Tanya. As someone who has really leaned into vegetarian cooking this past year (meat is expensive, y'all), I couldn't be more thrilled. After cilantro, basil is my favorite herb, found in many a windowsill garden. If you've ever dabbled in growing your own herbs, you probably know that basil is spectacularly easy, perhaps even too easy, to nurture. But that's great for us all as we tiptoe into June — it's like microdosing summer before its official start on the 20th. Nowhere does basil shine more than in pesto. I'll buy a jar at the supermarket on a whim, and then wonder why I don't eat it every day, at every meal — but homemade is always best. It's just plain delicious, whether it's oozing out of a baguette or flavoring some hearty soup. But the pesto preparation that I relish the most? Swirled into plain pasta, spaghetti or perhaps orzo, with a few cherry tomatoes. Bellissima. Florence Fabricant's simple recipe, first published in 1986, is one you can easily bust out for a taste of summer on demand. And great news for those with an especially bountiful harvest of basil: It calls for two cups. View this recipe. Basil's power is multifaceted, and Kay Chun's tofu and cabbage stir-fry with basil wields it like a hammer; turn off the heat and add it at the end to imbue the whole dish with a piquant, peppery aroma. Same with Ali Slagle's three-cup vegetables, a vegan version of the Taiwanese comfort food three-cup chicken, traditionally brightened by Thai basil (though Italian basil stands in beautifully here). The life-giving combo of basil and tomato is the ultimate signal of warmer weather, and Hetty Lui McKinnon knows this well. Basil is blended into the tomato-y base of this briny pasta salad, and stir-fried with tomato and bird's-eye chiles in this fried rice recipe that one reader described as 'the dish that keeps on giving.' For a quick hit of flavor on a weeknight, blitz some basil with chives and cilantro and drizzle on top of creamy white beans, à la Colu Henry. Basil's savory notes stand out especially when floated on a sweet backdrop, as in Maya-Camille Broussard's revelatory strawberry basil Key lime pie, adapted by Kayla Stewart. Or pair it with assertive acidity, like in this lovely lemon salad dressing. Lastly: Never underestimate the power of a garnish. Even though basil doesn't play a key role, it's hard to imagine Sam Sifton's savory French toast without it. View this recipe. View this recipe. View this recipe. Email us at theveggie@ Newsletters will be archived here. Reach out to my colleagues at cookingcare@ if you have questions about your account.


CNET
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Nintendo Switch 2 Blows Past Records to Sell 3.5 Million Consoles in Just 4 Days
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Forbes
13 hours ago
- Forbes
What's is happening to oceans
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A study published in Nature last year found that many fishermen in Bangladesh are considering changing professions as their incomes continue to fall. The researchers surveyed and interviewed 100 fishermen. Although Bangladesh has over 1.7 million fishermen across 64 districts, the findings still capture an underrepresented group rarely reflected in scientific literature. Government subsidies are a major driver of overfishing. In 2018, about $35 billion was provided in global fisheries subsidies—surprisingly, nearly 80% of that went to large-scale industrial fishing operations rather than small-scale fishers. While these subsidies are often justified by the employment generated in the large-scale fishing economy, the broader environmental and social costs are turning out to be much higher. A significant step came in 2022 when countries adopted the WTO Agreement on Fisheries Subsidies. However, it has yet to come into force, as two-thirds of WTO members must ratify it. Experts at the FAIRR Initiative—an investor network raising awareness about the material risks and opportunities in the global food sector—argue that the treaty falls short, as it doesn't sufficiently limit subsidies that reduce operating costs like fuel used, which disproportionately benefit large vessels and incentivize overfishing. Bottom trawling is an industrial fishing method that involves dragging large nets along the sea floor. These nets, often weighing several tonnes, are attached to heavy metal gear and indiscriminately scoop up all marine life in their path. Even Marine Protected Areas are not spared. Based on satellite data analysis, over 20,000 hours of suspected bottom trawling occurred in United Kingdon's MPAs last year. Of the 377 the country controls, only 37 are fully protected from bottom trawling — mainly because they include ecologically sensitive features such as coral reefs, qualifying them for exclusion. It's important not to assume that all vessels involved in bottom trawling are from the UK; they also come from countries like France, and a small share of vessels from other countries. Earlier this week, the UK proposed banning bottom trawling in vulnerable marine habitats. However, even when marine areas are designated as protected, weak enforcement often allows these destructive practices to continue. Much of the fish caught through bottom trawling is discarded. These unintended catches — called bycatch — are not the target species and are thrown overboard. Reports from communities near bottom-trawling zones estimate that millions of pounds of fish are wasted as bycatch each year. While these fish may not matter to industrial fishing vessels, they represent lost food and income for local communities. About one in five fish is caught illegally or goes unreported. Illegal, Unreported, and Unregulated (IUU) fishing causes losses of $10–23.5 billion annually. IUU exists due to weak monitoring systems, which experts call a lack of seafood traceability. The seafood supply chain involves multiple actors, fish species, vessel types, and fragmented management, making it hard to verify where fish are sourced. Last year, groups, including the FAIRR Initiative, WWF, and UNEP FI, began engaging with investors to encourage major seafood companies to adopt full-chain digital traceability systems. The first phase of this engagement that ended this month with a progress report found that only two out of seven assessed companies had robust traceability commitments—and even these often applied to only one type of fish or did not cover the whole supply chain. Much more needs to be done in this space, but at least these issues are no longer happening in the shadows—that is something to rejoice about. One big thing to expect from the Oceans Conference is a political declaration that will kickstart a new wave of action and solutions for our marine ecosystems. The momentum the world is building gives reason to believe that the future of our oceans will not be colorless, as depicted in David Attenborough's Oceans film after trawlers destroy the seabed but bright, full of life and bursting with colors.