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Yeah.

Hi, it's Alexa Y. Bell from New York Times Cooking. We've got tons of easy weeknight recipes, and I'm gonna make two of my favorites for you today. For my five-ingredient creamy miso pasta, you just take your starchy pasta water, whisk it together with a little bit of miso and butter until it's creamy. Add your noodles and a little bit of cheese. Mm. It's like a grown-up box of mac and cheese.

Hi, it's Alexa Y. Bell from New York Times Cooking. We've got tons of easy weeknight recipes, and I'm gonna make two of my favorites for you today. For my five-ingredient creamy miso pasta, you just take your starchy pasta water, whisk it together with a little bit of miso and butter until it's creamy. Add your noodles and a little bit of cheese. Mm. It's like a grown-up box of mac and cheese.

Hi, it's Alexa Y. Bell from New York Times Cooking. We've got tons of easy weeknight recipes, and I'm gonna make two of my favorites for you today. For my five-ingredient creamy miso pasta, you just take your starchy pasta water, whisk it together with a little bit of miso and butter until it's creamy. Add your noodles and a little bit of cheese. Mm. It's like a grown-up box of mac and cheese.

An easy weeknight recipe that feels like a restaurant-quality dish. Next up, I'm making my vegetarian mushroom shawarma pitas. This recipe is just built for efficiency. You toss your mushrooms and red onion in your spices, throw them in the oven. By the time they're done, your sauce is ready, you've chopped your cabbage, and you're ready to assemble.

An easy weeknight recipe that feels like a restaurant-quality dish. Next up, I'm making my vegetarian mushroom shawarma pitas. This recipe is just built for efficiency. You toss your mushrooms and red onion in your spices, throw them in the oven. By the time they're done, your sauce is ready, you've chopped your cabbage, and you're ready to assemble.

An easy weeknight recipe that feels like a restaurant-quality dish. Next up, I'm making my vegetarian mushroom shawarma pitas. This recipe is just built for efficiency. You toss your mushrooms and red onion in your spices, throw them in the oven. By the time they're done, your sauce is ready, you've chopped your cabbage, and you're ready to assemble.

It feels crazy that something that tastes this complex and looks this colorful and beautiful is actually really easy to make and takes just 20 minutes of active time. It's just delicious. New York Times Cooking has you covered with easy dishes for busy weeknights. Find these recipes and more at nytcooking.com. Smells so good.