This month, as Americans who rely on Affordable Care Act plans opened their first bills of 2026 and experienced sticker shock, President Donald Trump began pitching them on an alternative: his “Great Healthcare Plan,” which would shift government support away from subsidizing insurance coverage toward putting money directly into accounts that consumers can use to pay for care.

The details, of course, are scant. But the concept of shifting government funds away from an approach that encourages comprehensive coverage to one that might leave many Americans behind is troubling.

Trump has long criticized the Biden administration-era subsidies that allowed millions of Americans to purchase better coverage at more affordable prices, arguing that they lined the insurers’ pockets while consumers’ costs rose. Although lawmakers are still exploring potential solutions to extend the subsidies, the president has threatened to veto any deal that materializes.

“I want to end this flagrant scam and put extra money straight into the health care savings accounts — in your name, and you go out and buy your own health care. And you’ll make a great deal, you’ll get better health care for less money,” he said in a video message this month.

So far, his plan to replace subsidies with Health Savings Accounts (HSAs) — tax-sheltered funds that can be invested and rolled over each year — amounts to little more than a list of bullet points. Among the unknowns are how much money people would receive each year, who would qualify for the help, and whether it would involve changes that expand the utility of HSAs, including whether they could be used to pay for care that falls outside of ACA guidelines (such as plans that can deny coverage based on preexisting conditions or fail to cover certain essential health care benefits).

That last part is important because, despite Trump’s claim that Americans will be able to “go out and buy your own health care,” current rules tightly restrict who is eligible for an HSA and how the money can be spent.

Currently, only people with a high-deductible health insurance plan can put money into an HSA, and the funds can only be used to pay for services, not premiums. That means the only ACA customers who could benefit from the government’s HSA contribution would be those enrolled in the lowest-tier (bronze) plans, which feature low monthly premiums but high deductibles. This year, people with a bronze plan will need to pay an average of $7,476 before their insurance starts covering care, according to KFF.

Diverting the money from subsidies to an HSA “is a reasonable approach for 80% of the population, and a terrible approach for 20% of the population,” says Gerard Anderson, a professor of health policy at Johns Hopkins University’s Bloomberg School of Public Health. Most of us don’t end up in the hospital or needing an expensive drug each year, meaning a savings account would likely cover our health care bills.

But that smaller group — the people who get in a car crash or are diagnosed with cancer — could be much worse off, Anderson says. And the problem is nobody has a crystal ball to predict who will wind up facing enormous health care costs.

Others agree with Anderson’s assessment. In a survey of health policy experts published last month in Health Affairs, 70% of respondents said that a plan that diverted the value of the subsidies into an HSA “would measurably worsen the affordability of health care for Marketplace enrollees.” Just 10% of those surveyed believed a shift to HSAs would improve affordability.

The rest of us could be worse off, too. Someone who is underinsured or uninsured still gets emergency care, but the cost is ultimately borne by insured people. Hospitals and providers eventually pass some of those costs on to private insurers through higher prices.

Health policy experts also point to more fundamental questions, such as, who, in the end, benefits most from HSAs? Among health care consumers, the vast majority of people with HSAs get them through their employer, and typically are wealthier, ahite or Asian, and in very good health, according to a recent analysis by the Government Accountability Office.

Meanwhile, the tax benefits of an HSA have primarily accrued to higher-income Americans, who can afford to put more money into them, not to lower-income people who have historically relied on subsidies to afford care and who might now be forced into this type of plan.

In other words, people with the most disposable income are by far the most likely to put enough money into an HSA to ensure that a health catastrophe doesn’t also lead to a financial one.

And some consumers might miss the fine print associated with their HSA. “The way HSAs are being marketed and discussed, it sounds a lot like free money to people — it’s not,” says Nicole Rapfogel, a policy analyst at the Center for Budget and Policy Priorities. A 2024 report from the Consumer Financial Protection Bureau found that many funds offered such low interest rates that the monthly fees exceeded the gains.

It’s true that the scenario would change if Trump’s plan involved overhauling the way HSA funds can be used, allowing Americans to use the payout to buy health insurance. Yet too many people might still gravitate toward cheaper, riskier plans — and that could end badly for everyone.

Lisa Jarvis is a Bloomberg Opinion columnist covering biotech, health care and the pharmaceutical industry. Previously, she was executive editor of Chemical & Engineering News.

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PITTSBURGH — Winter, if you’re someone who loves the sun, can be something of a bummer in Pittsburgh. While snow days can be magical and warming your hands around a firepit after an afternoon of ice skating or sledding is fun, the long stretches of cold, gray weather can take a definite toll on our psyches.

But there is a bright spot.

Winter is peak season for some of the most vibrant offerings in your grocery’s produce section — fresh, juicy citrus fruits from California and Florida.

With their kaleidoscope of color, shape and flavor, citrus is a welcome contrast to the dark days of winter. They include sweet and tangy oranges, clementines and tangerines; bright and zesty lemons and limes; softball-sized white and pink grapefruits; and, if you’re really adventurous, tiny and tangy-sweet kumquats.

While it’s not a particularly great year for Florida oranges — the state’s citrus acreage declined 24% compared to last year, according to the Florida Commercial Citrus Inventory report — the U.S. Department of Agriculture projects the country will produce some 10.75 million pounds of citrus fruit in 2026, up from 10.04 million pounds in 2025. So chances are you’ll be able to find your favorite fruit in spades, and oftentimes they’re also on sale.

Why should you indulge? Eating or cooking with citrus is a super-easy way to provide your body with a shot of vitamin C, a nutrient that supports immune function and helps with healing. Citrus also contains flavonoids and carotenoids, compounds that have antioxidant properties and may help protect against infections.

Just one medium-sized orange, for instance, is almost all you need to meet your daily dose of vitamin C, according to the National Institutes of Health.

Because the low-cal sunny fruits are high in fiber, citrus also will help fill you up (good if you’re cutting back after holiday weight gain), and it helps with digestion.

Many citrus fruits are great for eating out of hand in sections or slices, and nothing beats a glass of fresh orange or grapefruit juice, or a wedge of lemon or lime in a cocktail. But the skin, flesh and zest also can be used in cooking.

The five recipes here should help you start thinking outside the box, beyond salads, salsas and beverages. They include quick overnight preserved lemons that will make your palate dance when added to stews, salads, grains or vegetables; a sweet and creamy orange curd that makes a perfect topping for biscuits, pancakes, cakes and ice cream; buttery, melt-in-your mouth thumbprint cookies filled not with jam, as expected, but a creamy key lime filling; a bright and tangy Asian stir-fry accented with sweet and zesty kumquats; and a chewy bittersweet treat made from candied grapefruit peel.

We hope all become favorites.

When buying citrus, opt for firm fruit with bright, colorful skin. You want it to smell slightly sweet and feel heavier in your hand than expected — a higher water content means the fruit will be juicier.

Because citrus zest and peel are best when fresh, make sure the fruit is clean and shiny before pulling out your Microplane or vegetable peeler, even if the fruit is organic. A quick rub with your fingers under warm running water will remove any wax or other debris.

24-hour Preserved Lemon

A staple condiment in North African and Middle Eastern cooking, preserved lemon adds a unique tangy flavor to stews and soups, grain and legume salads, and sauces. Cured in salt, the peels soften and go from bitter to salty/tart.

Making preserved lemons is often an exercise in patience because most recipes call for allowing the cut lemons to ferment in a mixture of salt, lemon juice, spices and (sometimes) sugar for several weeks. America’s Test Kitchen gets the job done in as little as a day.

The lemons won’t have as deep and mellow a flavor or soft and silky texture as those preserved the traditional way, but they’ll definitely add a bright flavor boost to dishes.

If you can’t find organic lemons — always a good choice when you’re using the skins — be sure to scrub them really well to remove any wax or other residue.

INGREDIENTS

3 lemons, scrubbed and rinsed

3 tablespoons sugar

3 tablespoons kosher salt

1/4 cup extra virgin olive oil

DIRECTIONS

Slice lemons thin crosswise, and remove as many seeds as possible.

Toss lemons with sugar and salt in bowl. Stir in oil.

Transfer lemons to bowl or pack into jar, then cover and refrigerate for at least 24 hours or up to 2 weeks.

To use, chop or mince lemon as desired.

Makes about 2 cups.

— Adapted from americastestkitchen.com

Orange Curd

Orange curd is a versatile, tangy-sweet spread that can be used to top everything from pancakes and waffles to scones, toast and yogurt. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)

Why should lemon get all the glory when it comes to making a creamy curd for scones? Orange curd is just as quick and easy to make and is actually a little sweeter (think Creamsicle) because oranges have less acidity than lemons.

The spread is terrific on breakfast breads like toast, English muffins and scones, as well as on pancakes and waffles. But it also can be used as a filling for cakes and tarts or as a topping on ice cream. Or, swirl it in your boring bowl of oatmeal or yogurt for a taste of sunshine.

Don’t forget to top the curd with a sheet of plastic wrap before sticking it in the fridge: It not only will prevent a skin from forming but will also keep the curd from absorbing any fridge odors. It can be refrigerated for 2 to 3 weeks.

INGREDIENTS

1 cup granulated sugar

1 tablespoon grated orange zest

1 teaspoon grated lemon zest

8 large egg yolks, room temperature

1/2 cup fresh orange juice (from about 3 oranges)

2 tablespoons fresh lemon juice (from 1-2 large lemons)

1/4 teaspoon kosher salt

10 tablespoons unsalted butter, cut into 1/2 -inch pieces

DIRECTIONS

In a medium saucepan, whisk together granulated sugar, both zests and egg yolks.

Whisk in citrus juices and salt.

Add butter; place pan over medium-high and cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, about 5 minutes. (Do not boil.)

Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl.

Press plastic wrap against surface of curd; refrigerate until cool, about 2 hours.

Makes about 12 ounces of curd.

— marthastewart.com

Key Lime Thumbprints

This recipe pairs two of my husband’s favorite foods — my mom’s thumbprint cookies, which are normally filled with cherry preserves, and key lime pie filling. The result is a lovely mix of sweet, tart and buttery. Yum!

My mother always used oleo — an old-fashioned form of margarine I had to explain to my daughter — for baking, but unless you’re old school too, you’ll probably opt for unsalted butter.

INGREDIENTS

For filling:

1 large egg yolk

1/3 cup sweetened condensed milk

4 teaspoons finely grated lime zest, plus more for serving

2 tablespoons plus 1 1/2 teaspoons fresh lime juice

For cookie:

1 cup oleo or unsalted butter

1/2 cup sugar

1 teaspoon cream

1 egg yolk

1/2 teaspoon baking powder

1 teaspoon vanilla

2 cups flour

DIRECTIONS

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper or a silicone mat.

Prepare filling. In small bowl, stir together egg yolk, sweetened condensed milk, lime zest and lime juice until well combined. Set aside while you make cookie dough.

In large bowl, mix together oleo or butter and sugar with a rubber spatula until creamy.

Add cream, egg yolk, baking powder and vanilla and mix well. Blend in flour until just combined.

Roll dough, 1 tablespoon at a time, into balls.

Place dough balls several inches apart on the prepared baking sheet. Flatten balls lightly with your fingers.

Poke a well into each ball using your thumb or a 1-tablespoon measure dusted with powdered sugar.

Fill wells with lime mixture. Tap the baking sheet against the counter to let the cookies settle.

Bake for 12 to 15 minutes or until light golden brown around the edges. Let rest on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

If desired, dust a little confectioners’ sugar on top or serve as is.

Makes about 3 dozen cookies.

— Gretchen McKay

Asian-style Kumquat Chicken

Kumquats are an unfamiliar citrus to many; the first time I saw a pack of the olive-sized fruit, I thought they were cherry tomatoes.

Native to southeast Asia, they’re distinctly citrusy with a surprisingly sweet (and edible) skin. You can snack on them raw, but they’re also tasty in any number of cooked dishes. They also can be pickled.

Here, the bright orange fruit adds a sweet and tangy flavor to a quick chicken stir-fry.

When buying, look for fruit that is brightly colored, with unblemished skin. If they’re shriveled, they’re old and drying out.

INGREDIENTS

For marinade:

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon rice vinegar

1 teaspoon honey

2 cloves garlic, minced

1 teaspoon fresh grated ginger

Pinch red pepper flakes

For chicken:

1 pound boneless skinless chicken thighs, cut into bite-sized chunks

3 tablespoons vegetable oil, divided

1 clove garlic, minced

6 kumquats, thinly sliced

1/2 teaspoon sesame oil

Steamed white or brown rice, for serving

1 teaspoon toasted sesame seeds, for garnish

2 green onions, thinly sliced, for garnish

For sauce:

2 tablespoons hoisin sauce

1 tablespoon soy sauce

1 teaspoon sugar

1 teaspoon corn starch

1/4 cup water

DIRECTIONS

Make marinade: In a large bowl, stir together soy sauce, sesame oil, rice vinegar, honey, garlic, ginger and a pinch of red pepper flakes until well combined.

Add chicken thighs and toss to combine. Allow to sit for 20 minutes.

When ready to cook, heat up a wok or large fry pan. Add 2 tablespoons of vegetable oil. Stir-fry chicken for 3 to 4 minutes or until golden on all sides and cooked through.

Remove from pan to a plate and cover with aluminum foil to keep warm while you make the sauce.

Stir together sauce ingredients in a small bowl.

Heat the remaining 1 tablespoon vegetable oil in the same wok or in a small saucepan. Sauté minced garlic for 20 seconds. Pour in sauce mixture. The sauce will become thick and bubbly very quickly.

Stir in sliced kumquats and cooked chicken and immediately turn off heat. Add sesame oil and toss to combine.

Serve immediately, with or without rice, garnished with toasted sesame seeds and chopped green onion.

Serves 4.

— Gretchen McKay

Candied Grapefruit Peel

Candied grapefruit peel. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)

Looking for a sweet snack that offers fiber along with vitamin C and antioxidants and essential oils? Grapefruit might not immediately come to mind, but maybe it should — the fruit’s peel actually is better for you than the pulp.

Here, in a recipe from Paris-based pastry chef David Lebovitz, strips of peel are blanched several times to remove bitterness, simmered in sugar syrup until they’re tender and then left to dry on a rack overnight. The chewy, sticky treats are then rolled in sugar for a perfect balance of tartness and sweetness.

Candied peels are best the first week or two after they are made, stored at room temperature in an airtight container. They can be stored three to six months in the refrigerator.

For an extra-decadent treat, dip the candied peels in melted chocolate.

INGREDIENTS

3 grapefruits, organic or unsprayed

2 1/2 cups sugar, plus additional sugar for tossing the finished candied peel

2 1/2 cups water

2 tablespoons light corn syrup

DIRECTIONS

Cut each grapefruit in half and juice them. (Reserve the juice for another purpose.) Use a soup spoon to scrape out the pulp and membranes.

Use a chef’s knife to cut the grapefruit peels into strips just shy of 1/2 inch wide. Place the peels in a large pot and cover with water. Bring to a boil and simmer 5 minutes.

Drain the peels and repeat the simmering and draining process with the grapefruit peels two more times.

After you’ve blanched the peels three times, place them back in the pot fitted with a candy thermometer, if using. Add the sugar, water and corn syrup and bring the mixture to a boil.

Reduce the heat to a low boil and cook the peels until they’re translucent and glossy. The temperature should read about 218 degrees and take about 45 minutes.

Drain the peels in a colander, then spread them on a wire cooling rack and let sit 12 hours at room temperature to dry out a bit.

Sprinkle some sugar (about 1/3 cup) on a baking sheet and use your hands to toss the candied peel in the sugar, adding more sugar as needed, and shaking off any excess, until the peels are well-coated and no longer feel sticky.

Makes about 2 cups.

— davidlebovitz.com

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It’s Jan. 20. Do you know where your New Year’s resolutions are? If you’re still eating more bulgur and going to sleep at 9 p.m., I salute you.

Here are some quick and cozy weeknight meals to help you stick to (or revive) your healthy eating goals.

1. Sticky Miso Salmon Bowl

Miso salmon is an easy meal for any night of the week, but it gets taken to a whole other level here with the additions of grapefruit and honey. Combining the zest and juice from the grapefruit with honey, miso and a bit of ginger gives the fish a sticky-tangy finish when broiled. The sushi rice is mixed with a humble pat of butter and some sliced scallions, making it a comforting counterpart to this simple fish for an elegant weeknight dinner.

By Andy Baraghani

Yield: 4 servings

Total time: 35 minutes

INGREDIENTS

2 cups sushi rice

3 tablespoons white miso

2 tablespoons honey

1 tablespoon vegetable oil

1 tablespoon freshly grated ginger

2 teaspoons fresh grapefruit zest plus 1 tablespoon juice

4 (6- to 8-ounce) skinless salmon fillets, patted dry

Salt and pepper

4 scallions, thinly sliced

1 tablespoon unsalted butter, cubed

Any combination of kimchi, chile crisp, toasted nori sheets, and sliced cucumber, avocado or radish, for serving

DIRECTIONS

1. Put the rice in a medium bowl and fill with cool tap water. Run your fingers through the rice, gently swooshing the grains around to loosen the starch. Dump out as much water as you can and repeat until the water runs slightly more clear, another two to three rinses.

2. Drain the rice and transfer to a small or medium saucepan that has a tight-fitting lid. Pour in 2 1/4 cups cool water and bring to a boil over medium-high. Give the rice a stir to help keep it from sticking to the bottom of the pot, then cover and decrease heat to low. Cook without lifting the lid for 18 minutes. (Set your timer!)

3. While the rice is cooking, place a rack about 5 inches from the broiler heat source and set the broiler to high. Whisk the miso, honey, oil, ginger and grapefruit zest and juice in a large bowl. Season the salmon lightly with salt and add to the bowl. Gently toss to coat. Marinate at room temperature until the timer for the rice goes off.

4. Remove the pot of rice from the heat and let steam, covered, for 10 minutes while you cook the salmon.

5. Using tongs, arrange the salmon on a foil-lined rimmed sheet tray. Make sure to leave the marinade on and spread any excess on top of the fillets. (This step will make for better browning.) Broil the salmon until glossy and charred in most spots, about 5 minutes for medium-rare or 7 minutes for medium. Your timing will also depend on whether or not you’d like a little char on top.

6. Uncover the rice and add the scallions and butter. Season with salt and several grinds of pepper. Fluff the rice with a rubber spatula until each grain is coated. Serve the salmon over the rice and add any of the toppings you desire.

2. Soy Sauce and Brown Butter Brussels Sprouts Pasta

Soy sauce and brown butter brussels sprouts pasta. Quick and cozy weeknight meals to help you stick to (or revive) your healthy eating goals. Food Stylist: Kaitlin Wayne. (Nico Schinco/The New York Times)

With cues from wafu pasta, the Japanese-style style of cooking that brings together global and Japanese flavors, this indulgent weeknight dish delivers a powerful umami kick, thanks to the combination of butter and soy sauce. Maximize the potential of butter by browning it to produce a headier sauce with nutty notes; adding soy sauce produces a caramel-like richness. A stainless steel skillet, or one with a light-colored cooking surface, is preferred so you have a visual cue of the milk solids darkening. Slicing the Brussels sprouts helps them cook quickly while also giving more surface area and edges for browning. This is an adaptable recipe, so it is possible to add other or more vegetables to balance the richness of the buttery soy sauce; mushrooms, spinach, kale and broccoli are all good options.

By Hetty Lui McKinnon

Yield: 4 servings

Total time: 30 minutes

INGREDIENTS

Salt and pepper

1 tablespoon extra-virgin olive oil

1 pound Brussels sprouts, trimmed and thinly sliced

2 garlic cloves, thinly sliced

1 pound long pasta, such as spaghetti or bucatini

8 tablespoons unsalted butter, cut into 1-inch chunks

3 tablespoons soy sauce

2 scallions, white and green parts separated, thinly sliced

Grated Parmesan, for serving

DIRECTIONS

1. Bring a large pot of salted water to a boil over high.

2. Heat a 12-inch skillet (preferably stainless steel, or one with a light-colored cooking surface so you can monitor the butter as it browns) on medium-high. When hot, drizzle with olive oil and then add the Brussels sprouts and garlic. Season with salt and pepper and cook, stirring frequently, until the Brussels sprouts are tender and caramelized around the edges, 6 to 7 minutes.

3. Scrape the Brussels sprouts into a bowl, ensuring that the skillet is as clean as possible. (You may need to rinse or wipe it out, but take care, as the pan will be very hot.)

4. Add the pasta to the boiling water and cook according to the package instructions until al dente. Drain and reserve 1/2 cup of pasta cooking water.

5. Place the skillet back on medium-high heat. Add the butter, swirling the pan to encourage it to melt. Once it has melted, continue swirling gently until the milk solids turn a deep golden brown and smell nutty; this should only take 4 to 6 minutes. Remove immediately from the heat and allow it to cool for 1 minute. Very carefully drizzle in the soy sauce (it may sizzle) and add the white parts of the scallions. Stir to lift any burnt bits stuck to the pan.

6. Add the pasta and the Brussels sprouts to the soy sauce brown butter, along with 2 to 3 tablespoons of pasta cooking water, and place on medium heat, tossing until the strands are well coated, about 2 minutes.

7. To serve, place the pasta into serving bowls and season generously with pepper. Top with grated Parmesan and the green parts of the scallions.

3. Braised Chicken With Cabbage and Lemon

Braised chicken with cabbage and lemon. Quick and cozy weeknight meals to help you stick to (or revive) your healthy eating goals. Food Stylist: Monica Pierini. (Mark Weinberg/The New York Times.)

Cabbage is the vegetable that keeps on giving: Cheap, accessible and available year-round, it can be roasted; fermented; stuffed; and turned into salads, soups and more. This one-pot recipe is all about keeping things simple and letting the schmaltzy cabbage shine as it gets tender and sweet in this bright lemon and white wine sauce. First, you’ll sear chicken thighs, then add a tumble of cabbage, white wine and sliced lemon to the pot and gently simmer the mixture. To complement those tangy notes, the dish is drizzled with honey and broiled until the chicken browns, crisps and caramelizes. To soak up all those flavorful juices, pair the dish with crusty bread or egg noodles.

By Carolina Gelen

Yield: 4 servings

Total time: 40 minutes

INGREDIENTS

2 pounds skin-on, bone-in chicken thighs (4 to 6 thighs)

Salt

2 small lemons, preferably smooth (not very porous) ones that feel juicy when squeezed

1 tablespoon neutral oil, such as avocado or vegetable oil

1 medium cabbage head (about 2 1/3 pounds), quartered, cored and coarsely chopped into 1 1/2-inch pieces

1 cup pinot grigio

1/4 cup honey

DIRECTIONS

1. Pat the chicken dry using a paper towel and season with salt on all sides.

2. Slice 1 lemon as thinly as possible (ideally about 1/8-inch thick) and remove the seeds.

3. In a large (12-inch) skillet with high sides or a standard large pot, heat the oil over medium-high. Place the chicken in the pan, skin-side down, and sear for 7 to 9 minutes, until the chicken skin is deeply golden and easily releases from the bottom of the pan. Flip the chicken and cook for 4 minutes; transfer to a plate.

4. Carefully add the sliced lemon to the pan in an even layer. Adjust heat to medium and cook, undisturbed, for 1 to 2 minutes, until some dark caramelized spots start developing on the bottom of the pan. Add the cabbage, a generous pinch of salt and toss everything to combine. Pour in the wine and scrape the brown bits off the bottom of the pan.

5. Bring the liquid to a simmer, tuck the chicken in between cabbage leaves, skin side up. Zest the whole remaining lemon over the top and squeeze the juice all over the cabbage (about 3 tablespoons juice). Partly cover the pan with a lid and simmer over medium heat for 8 minutes.

6. Remove the lid and drizzle the honey all over the cabbage and chicken. Continue simmering, uncovered, for 2 minutes.

7. Meanwhile, place an oven rack as close to the broiler as possible and set the oven to broil.

8. Place the skillet under the broiler for 2 to 3 minutes, until the chicken skin is slightly charred in places and crispy. Serve right away.

4. Sheet-Pan Shrimp Tikka

Sheet-pan shrimp tikka. Quick and cozy weeknight meals to help you stick to (or revive) your healthy eating goals. Food Stylist: Barrett Washburne. (David Malosh/The New York Times)

This quick, flavor-packed meal brings the smoky, tangy essence of tandoori-style cooking into the kitchen with minimal effort. The shrimp are marinated in spiced yogurt to infuse them with bold flavor before being roasted over a bed of vegetables in just minutes. Bell peppers and onions add sweetness and a bit of crunch, while a final blast under the broiler gives everything a slight char. Serve with warm naan, roti or fluffy basmati rice and a cooling raita for a complete meal.

By Zainab Shah

Yield: 4 servings

Total time: 45 minutes

INGREDIENTS

2 tablespoons Greek yogurt

1 tablespoon ginger paste or finely grated ginger (from a 1-inch piece)

1 tablespoon garlic paste or freshly grated garlic (3 to 6 cloves)

2 1/2 teaspoons ground cumin

2 1/2 teaspoons garam masala

1 1/2 teaspoons Kashmiri chile powder or other mild red chile powder

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

2 tablespoons vegetable oil or other neutral oil, divided

Salt

1 1/2 pounds large peeled and deveined shrimp

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

1 small red onion, cut into 1-inch wedges

1 1/2 teaspoons cumin seeds

Lemon wedges, for serving

Naan, roti or basmati rice, for serving

DIRECTIONS

1. Arrange one oven rack closest to the broiler and another on the middle position. Heat the oven to 450 degrees.

2. Marinate the shrimp: In a large bowl, whisk together the yogurt, ginger paste, garlic paste, ground cumin, garam masala, chile powder, coriander, turmeric, 1 tablespoon of oil and 1 teaspoon of salt. Add the shrimp and toss to coat. Set aside to marinate.

3. On a large sheet pan, toss all the bell peppers with the onion, the remaining 1 tablespoon of oil, the cumin seeds and 1/2 teaspoon salt. Roast the vegetables until tender and lightly browned, 20 minutes. Remove the sheet pan from the oven and flip over any especially browned vegetables. Arrange a rack 6 inches from the broiler and set the oven to broil on high.

4. Place the marinated shrimp in a single layer on top of the roasted vegetables. Broil until the shrimp start to char, 3 to 5 minutes. Carefully remove the sheet pan, flip the shrimp and broil for another 3 minutes.

5. Serve with naan, roti or rice, along with lemon wedges.

5. Brothy Thai Curry With Silken Tofu and Herbs

Brothy Thai curry with silken tofu and herbs. Quick and cozy weeknight meals to help you stick to (or revive) your healthy eating goals. Food Stylist: Roscoe Betsill. Prop Stylist: Maeve Sheridan. (Kelly Marshall/The New York Times)

A jarred red curry paste is the central flavor of this wonderfully restorative and nourishing broth. Coconut milk lends a subtle creaminess, and the cherry tomatoes become bright little jammy bursts. You can use fresh tomatoes when in season, but canned tomatoes do just as well. Ladle the piping-hot broth over seasoned tofu pieces and fresh herbs: The delicate silken tofu used here will absorb big flavors from the surrounding liquid.

By Yewande Komolafe

Yield: 6 servings

Total time: 30 minutes

INGREDIENTS

2 (14-ounce) packages silken tofu, drained

2 tablespoons neutral oil, such as grapeseed

2 shallots, peeled and minced

3 garlic cloves, peeled and sliced

1 (1-inch) piece ginger, scrubbed and grated

3 tablespoons red curry paste

1 (14-ounce) can cherry tomatoes or fresh cherry tomatoes

1 quart vegetable stock

1 (13 1/2-ounce) can full-fat coconut milk

Salt and black pepper

1/4 cup soy sauce

1 1/2 cups mixed fresh herbs, such as cilantro, basil and dill

2 scallions, thinly sliced

1 lime, cut into wedges, for squeezing

DIRECTIONS

1. Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.

2. Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots and stir until softened, 2 minutes. Add the garlic, ginger and curry paste; stir; and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir, and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.

3. Pour in the vegetable stock, stir, increase the heat to high, and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt, and remove from the heat.

4. While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about 1/4 cup of the fresh herb mix.

5. Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.

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Congressional Republicans are ideating about domestic policy. That’s a good thing. It’s too bad that few of the ideas are actually conservative.

Earlier this month, the Republican Study Committee released its “Reconciliation 2.0” framework, called “Making the American Dream Affordable Again.” The framework included ideas like: creating “The Don” Payment program, a zero-to-low down payment option for creditworthy borrowers; creating new tax-advantaged accounts for housing and healthcare; and establishing a parallel “MAHA” insurance marketplace.

The RSC is a caucus of conservatives, not a formal committee responsible for legislation. But some of these ideas may trickle into a reconciliation package this spring.

It’s clear that Republicans have gotten the message that affordability cannot wither any further on their watch. They aren’t going to wait around until tax returns show some gains this April or until new parents’ Trump Accounts begin to fill.

It’s also clear that there isn’t some singular driving vision for how to address voters’ concerns — adios to the limited government approach of the past. Thus the grab-bag approach of anything that might sniff of cost-reduction, including price controls and market meddling.

This isn’t the type of GOP policy I remember crafting. I called up some friends who led economic policy in Republican White Houses and presidential campaigns for their take. Many applauded the focus. Others doubted that the ideas would make it to the president’s desk. All questioned the impact on affordability.

Getting into the specifics, it’s easy to see why. For example, encouraging savings has its merits. So too do tax-advantaged savings accounts, such as HSAs and 401(k)s. But there can be too much of a good thing. Tax-advantaged savings accounts are still a form of government spending, albeit a hidden one. The result is lost government revenue (instead of increased government spending) which increases the deficit.

Not to mention that savers are already drowning in various types of savings accounts, with the Trump Accounts being the latest addition on the block. The new GOP plan floats adding Home Savings Accounts, Jumpstart Accounts and Health Freedom Accounts to the mix. How is a normal person supposed to divvy up cash between all of these? And anyway, if Americans are in an affordability crunch, they are unlikely to have much extra cash to set aside to begin with.

The GOP housing proposals are a mess. “The answer to rising home prices is not to further goose demand without expanding housing supply,” said Jessica Riedl, a senior economist in the Rubio (2016) and Romney (2012) presidential campaigns, and a long-time Republican Senate staffer. The single worst financial event the U.S. has experienced since the Great Depression was the Great Recession, the underpinnings of which were mortgages being extended where they never should have been. Removing down payments moves the country back in that direction.

Targeted financial assistance to low-income families has been shown to improve economic opportunity; but that’s different than broad stimulus and demanding lower interest rates. The plan’s proposal to tax foreign nationals who buy U.S. property as an investment is sound, but that’s hardly cutting to the heart of housing affordability in flyover country. The bigger reason housing is expensive is because of local regulations governing land use.

I am perhaps most intrigued and confused by the health care section. Doug Holtz-Eakin, former Director of the Congressional Budget Office and head of George W. Bush’s Council of Economic Advisers, described it to me as a “nothingburger.” The main proposal is essentially shifting from Obamacare subsidies (which directly reduce insurance premiums) to credits deposited in separate savings accounts. Those credits could then be used to bring consumers’ premium costs down. But the end-cost to consumers would be the same.

The ideas don’t get better from here. The big revenue generators — like eliminating the death tax and selling federal land — have hung around town for a while. They are popular, but never seem to go anywhere.

The plan also spills a lot of ink about reducing services to immigrants in the U.S. illegally. That’s red meat for the base and it must poll well, but the reality is that such immigrants are already excluded from most government programs. (And they really do contribute more to the government coffers than they take out of them.) Enough is enough.

There are some good ideas here. I like the plan’s focus on expanding access to paid parental leave. That’s long been a gaping hole in the U.S. federal safety net. It’s also cost-effective and a good fit for a pro-family party. I also like much of the energy-boosting and regulation-reducing efforts, though it’s hard to tell what’s actually new.

Other proposals feel mobbish, such as establishing a “Safe Cities Fund” to provide grants to cities and municipalities working with the Trump Administration to reduce crime (and of course, to expedite deportations).

The bottom line is that Reconciliation 2.0 is only nipping at pieces of the affordability challenge. And there’s not a driving conservative ideology behind it. Maybe voters will be glad for the GOP’s attention to affordability, but it’s my sense that what they really want is results.

We’d be better off if Republicans took their hands off the economy’s wheel rather than trying to grip it tighter. Reduce policy uncertainty, back off the tariffs, stop changing the rules, address the supply side and pay more attention to why wages have stalled out.

Abby McCloskey is a columnist, podcast host, and consultant. She directed domestic policy on two presidential campaigns and was director of economic policy at the American Enterprise Institute.

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