By AAMER MADHANI and LINLEY SANDERS, Associated Press

WASHINGTON (AP) — At a moment of growing international alarm about the humanitarian situation in Gaza, more U.S. adults view Israel’s military action in the Palestinian territory as excessive than at the beginning of the war, according to a new poll.

About half of Americans say the military response from Israel in the Gaza Strip has “gone too far,” according to the survey from The Associated Press-NORC Center for Public Affairs Research. That’s up from November 2023, when 40% said Israel’s military action had gone too far. That AP-NORC poll was conducted shortly after Hamas started the conflict by launching an Oct. 7, 2023, terrorist attack on Israel in which militants killed about 1,200 people and took 251 hostages.

But at the same time, Americans overall, particularly Republicans, are less likely to say that negotiating a ceasefire should be a high priority for the U.S. government than they were just a few months ago when the U.S. was holding ceasefire talks with Hamas.

U.S. Secretary of State Marco Rubio speaks to media at Ben Gurion International Airport, as he departs Tel Aviv for Qatar following an official visit, near Lod, Israel, Tuesday, Sept. 16, 2025. (Nathan Howard/Pool Photo via AP)

The shift in American attitudes about Israel’s actions comes as Israel begins an expanded ground offensive on Gaza City. Israel is facing increased international scrutiny over its conduct in Gaza, with a team of independent experts commissioned by the United Nations’ Human Rights Council this week announcing it has concluded that Israel is committing genocide.

Israel has already destroyed vast areas of Gaza, displaced around 90% of the population and caused a catastrophic humanitarian crisis, with experts announcing a famine in Gaza City. The Palestinian death toll has surpassed 65,000, according to Gaza’s Health Ministry.

“The level of innocent women and children suffering,” said Renee Hollier, of Lafayette, Louisiana, who described herself as a political independent and mother of a toddler. “There’s just no justification for this kind of suffering to continue.”

Bipartisan uptick in views that Israel has ‘gone too far’

The poll found a bipartisan uptick in Americans finding Israel’s military response has “gone too far.”

About 7 in 10 Democrats say this now, up from 58% in November 2023. And roughly half of independents say the same, compared with about 4 in 10 in the earlier measure. Republicans have also moved slightly, from 18% to 24%.

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Concern about overreach from Israel was high in January 2024, when 50% of U.S. adults said Israel had “gone too far,” but that fell slightly as the war continued.

And 45% of U.S. adults now say it’s “extremely” or “very” important for the U.S. to provide humanitarian relief to Palestinians in Gaza, similar to Americans’ views at the start of the war but up slightly from 41% in March.

Miguel Martinez, 55, of Miami, said it remains critical for President Donald Trump’s Republican administration to prioritize humanitarian relief even as it backs the Israeli military’s effort to defeat Hamas. Martinez supports Israel’s aim to defeat Hamas, but he’s concerned that the conflict is dragging on.

“Not everyone there is the enemy,” said Martinez, a Republican who said he broadly approves of Trump’s handling of the conflict. “Those people need help.”

Fewer say negotiating a ceasefire should be a high US priority

Despite the growing view that Israel has overstepped, Americans are less likely to consider it a high priority to negotiate a permanent ceasefire between Israel and Hamas than they were when the Trump administration was heavily involved in negotiations. That downward shift is primarily driven by Republicans.

About half of U.S. adults say it’s “extremely” or “very” important, down from 59% in March but in line with views from last year. Republicans have grown less likely to say it’s “extremely” or “very” important for the U.S. to negotiate a permanent ceasefire since earlier in the year, while Democrats haven’t shifted.

Israeli Prime Minister Benjamin Netanyahu has said the conflict will continue until Hamas is eliminated and the remaining hostages are released from captivity. Hamas has said its assault was in response to the more than decadelong blockade of Gaza, Israeli raids inside West Bank cities, increasing attacks by settlers on Palestinians and the growth of settlements.

In interviews, Americans across the political spectrum were dour about the prospects of the Trump administration mediating a lasting ceasefire. During the campaign, Trump pledged to quickly end the Israel-Hamas war as well as the Russian invasion of Ukraine. He’s struggled with both.

Approval of Trump’s handling of the conflict is down slightly among U.S. adults to 37%, compared with 44% in March.

“There’s an all-or-nothing attitude on both sides,” Martinez said of Israel and Hamas. “Any resolution, any ceasefire, it’s hard to see it being anything more than temporary.”

Netanyahu last week approved an audacious strike targeting Hamas officials in the Gulf emirate of Qatar, an operation that killed six people but that Hamas claims failed to kill any of the group’s leaders. The attack also threatened to upend months of ceasefire diplomacy mediated by Qatar, which has served as an intermediary with Hamas.

Democrats are more likely to prioritize negotiations on an independent Palestinian state

Larry Kapenstein, 71, a Democrat from Middletown, Pennsylvania, said he’s worried about the conflict’s long-term ramifications for Israel’s economy and standing in the world.

“I side with Israel, and I think they’re in the right in this, but I think Netanyahu has just taken this too far,” Kapenstein said. “There’s got to be a better way.”

About 3 in 10 U.S. adults said it is “extremely” or “very” important to negotiate the establishment of an independent Palestinian state, unchanged from January 2024. But that belief is especially pronounced among Democrats: About half now say this is highly important, up from 41% in 2024. That compares with 19% of independents and 14% of Republicans.

The U.N. General Assembly voted overwhelmingly last week to support a two-state solution to the Israel-Palestinian conflict and urge Israel to commit to a Palestinian state, a move that Netanyahu vehemently opposed and that the U.S. was one of the 10 countries to vote against.

Support for military aid for Israel falls

The survey also found slightly less support for military aid for Israel.

About 2 in 10 U.S. adults said it is “extremely” or “very” important for the U.S. to provide aid to Israel’s military to fight Hamas, down from 36% at the war’s start. The decline has been particularly dramatic among Democrats, from 30% at the beginning of the war to 15% now.

Lehks Wright, 50, of Albany, Georgia, who is an independent, said it’s difficult to justify spending billions of dollars backing Israel’s military when the Trump administration is calling for sweeping cuts in federal spending on health care and other social programs.

“If you’re going to say we’re in a deficit and there’s government bloat, and I am not doubting that, then cut spending on other countries, too,” Wright said.

The AP-NORC poll of 1,183 adults was conducted Sept. 11-15, using a sample drawn from NORC’s probability-based AmeriSpeak Panel, which is designed to be representative of the U.S. population. The margin of sampling error for adults overall is plus or minus 3.8 percentage points.

It’s that time of year when our garden is producing insane amounts of ripe tomatoes.

A bowl full of tomatoes from the Flemings’ garden. (Courtesy of Ed Fleming)

This past weekend, I went out to harvest and ended up with probably 15 pounds of beautiful heirlooms, which was great, but I had to come up with a plan for them, and fast.

If you’re in the same boat, we have a few tried-and-true recipes that use up a ton of tomatoes and yield something so delicious that it’s worth every second of energy you put into growing, harvesting and cooking them.

This year, I grew five varieties — green zebra, brandywine, black krim, black cherry and San Marzano. I also have a towering tomatillo plant that is producing like crazy.

For two of the four recipes below, you have to prep the tomatoes before cooking. Because we grow so many, we have a tomato press that removes the skins and seeds (a food mill works, too), but you can do it the old-fashioned way.

Here’s how: Use a paring knife to place an “X” at the bottom of your tomato. Drop it into boiling water for a few minutes, or until the skin starts to peel away, then plunge it into an ice bath. The skin should come off easily. If you want to get rid of the seeds, too, cut the tomatoes in half and scoop out the gelatinous pulp and seeds. (Lots of people don’t mind the seeds, so feel free to skip this step.)

Here are four of my favorite recipes that use a lot of tomatoes, for those times when eating a few BLTs a day (definitely something I’m still doing) isn’t putting a dent in your harvest.

And if you don’t grow tomatoes but are interested in making these recipes, this is the time of year that you can often pick up a bushel of tomatoes for pretty cheap at the farmers’ market, because farmers are eager to get rid of them. They might not be the prettiest specimens, but they are perfect for sauces, salsas and soups.

Fresh Tomato Sauce

Tomato puree from San Marzano tomatoes grown in the Fleming garden. (Jess Fleming / Pioneer Press)

I wasn’t sure I’d grow San Marzanos again until I sent them through the press. The resulting pulp was so thick and beautiful that next year, I might plant two! We mixed them with some brandywine and black krim because we had so many we needed to use up, but you would probably have to simmer it for far less time if you stuck to those San Marzanos or romas.

We were overachievers and served this over fresh, homemade ravioli, and it was incredible, but the sauce is great over your favorite dried pasta, too.

Makes enough sauce for 8-10 servings of pasta

INGREDIENTS

6 pounds fresh tomatoes, skinned, seeded and chopped, or run through a food mill
1 large shallot, minced
6 cloves garlic, minced
3 springs fresh basil
1 ½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons butter or olive oil

DIRECTIONS

Melt the butter or heat the olive oil in a large saucepan over medium-high heat.

Add the shallot and stir for a few minutes, then add the garlic and stir until fragrant, about 30 seconds. Add the tomatoes, salt and pepper. Bring just barely to a boil, then reduce the heat to a simmer and cook until it’s as thick as you prefer it, anywhere from an hour to three hours. When it’s how you like it, add the basil and let it cook for a few minutes to infuse its flavor.

Serve over your favorite pasta and top with more basil and parmesan cheese (optional).

Tip: If you have leftover sauce, freeze it in a zip-top bag for up to six months. Pasta with this fresh sauce in the middle of winter is like a warm, summery hug.

Salsa Verde

Salsa Verde made with a mixture of tomatillos and green zebra heirloom tomatoes from the Fleming garden. (Jess Fleming / Pioneer Press)

This beautiful salsa is like a magic trick if you have green zebras. People taste it expecting the tartness of tomatillo, but they get that incredible heirloom sweetness instead. I did throw in some homegrown tomatillos, too, so I got the best of both worlds. If you don’t like spice, remove the seeds and inner membrane of the jalapenos. If you do, add more or even hotter peppers, like Thai bird or habanero.

Makes about 5 cups of salsa

INGREDIENTS

3 pounds green zebra tomatoes, tomatillos or a mix of the two, sliced in half
10 cloves garlic, peeled
1 large white onion, sliced
3 whole jalapenos, stem removed and sliced in half
½ cup cilantro, chopped
Juice of one lime, or more to taste
3/4 teaspoon of kosher salt, or more to taste

DIRECTIONS

Preheat oven to 400 degrees. Line two baking sheets with parchment paper. Place tomatoes and/or tomatillos, cut-side down, on one of them and the jalapenos, garlic and onion on another.

Roast for 30 minutes.

Heat the broiler and place each sheet under it for a few minutes, until you get some nice char on the vegetables. Watch closely so you don’t completely torch them. Remove vegetables from the oven and let cool slightly.

Add vegetables to the bowl of a food processor, working in batches if necessary. Pulse the vegetables until you get your desired consistency.

Add pulsed vegetables to a large bowl, then add salt, lime juice and cilantro. Taste and add more lime juice or salt if desired. Cool in the refrigerator for at least an hour before serving.

Old-fashioned Tomato Soup

Tomato soup and grilled cheese is the perfect summer meal. (Jess Fleming / Pioneer Press)

This is my husband’s baby — he makes it every year while I crank out grilled cheese for the family to go with it. This year, I coated the outside of the sourdough bread for the sandwiches with butter and finely grated parmesan and stuffed them with extra-sharp cheddar for tang and muenster for meltiness. This soup was the perfect thing to dunk them in!

Adapted from The Joy of Cooking

INGREDIENTS

2 tablespoons olive oil
3 pounds ripe tomatoes, peeled, seeded and chopped (or run through a tomato press)
1 large or 2 small cloves garlic, minced
¾ teaspoon kosher salt, or more to taste
¼ teaspoon freshly ground black pepper
¼ cup heavy cream
Thinly sliced basil, for serving (optional)

DIRECTIONS

Heat the olive oil in a medium-sized saucepan over medium-high heat. Add the onion and saute until translucent. Add the garlic and stir for about 30 seconds, or until fragrant.

Add tomatoes, salt and pepper and simmer for about 25 minutes. Using an immersion blender, puree mixture until smooth. Swirl in cream and taste for seasonings, adding more salt or pepper if desired. Top with basil, if using, and serve immediately.

Panzanella Salad

We have also had an absolute bumper crop of cucumbers this year, and this traditional Italian bread salad is a great way to use up both tomatoes and cucumbers. It’s also an excellent use for stale bread! We served it with some grilled chicken and called it a meal.

Adapted from loveandlemons.com

Makes about 6 servings

INGREDIENTS

For the salad:

½ pound of sourdough bread, cut into 1-inch cubes
1 tablespoon extra-virgin olive oil
1/4 cup thinly sliced red onion
1½ pounds tomatoes, sliced into wedges or cherry tomatoes, halved
1 English cucumber, sliced into half moons
8 ounces fresh mozzarella, cubed (I used pearls)
1 cup fresh basil leaves, torn, plus more for garnish
Kosher salt and freshly ground black pepper

For the dressing:

¼ cup extra-virgin olive oil
3 tablespoons sherry vinegar or red wine vinegar
2 garlic cloves, grated
½ teaspoon Dijon mustard
Heaping ½ teaspoon kosher salt
Freshly ground black pepper

DIRECTIONS

Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Place the bread on the baking sheet, drizzle with the olive oil, and sprinkle with salt. Toss to coat and spread evenly on the sheet. Bake for 15-20 minutes, or until crisp around the edges.

Make the dressing: In a large bowl, whisk together the olive oil, vinegar, garlic, mustard, salt, and several grinds of pepper.

Add the onion, tomatoes, cucumber, and bread to the bowl with the dressing and toss to coat. Add the cheese and basil and gently toss. Season to taste and serve with more fresh basil on top.

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September has rolled in and brought with it the start of another NFL football season. For many sports fans, that means one thing on Sunday (and some Mondays and Thursdays) — throwing a tailgate party with all their favorite foods to eat before and during the game.

With that in mind, we’ve come up with a budget-friendly tailgate menu.

Quarterbacking this 3-point spread of recipes is a favorite member of the nightshade family that’s harvested in late summer and early fall — spicy chile peppers.

Chile peppers are often considered vegetables but like tomatoes, they are botanically fruit. Their heat is measured in Scoville Heat Units, with habaneros and ghost peppers registering the highest numbers and mild peppers like Anaheim having the lowest.

The two chile-forward dishes in this meal feature a mix of mild (poblano) and medium (jalapeno) chile peppers. Rather than scorch the taste buds, they will just provide a pleasant, moderate burn.

Spicy, cheese-filled jalapeno poppers have been a popular appetizer since their debut in the 1970s. A Tex-Mex riff on the Mexican dish chile rellenos, it involves hollowing out a jalapeno pepper with your fingers or a spoon, then stuffing it with a mixture of cheeses and spices.

They can be smoked or grilled and sometimes are wrapped in bacon or battered and deep-fried for extra crunch. Our recipe is much easier: After filling the shells with a mixture of cream cheese and cheddar, we simply sprinkled some buttery panko crumbs on top and added a little barbecue seasoning before baking them to a crisp in the oven. And talk about cheap: A bag of jalapenos cost less than $2 at my local grocery.

The Mexican-style pork chile verde that serves as a main course is also a cinch to prepare, and in fact can be made a day or so in advance and then reheated on game day.

It’s surprisingly economical for a party dish — the 2-pound boneless pork shoulder (also known as a picnic roast) cost less than $6, and the tangy tomatillos and green chiles that make the sauce so wonderfully vibrant are also fairly easy on the pocketbook. A pound of tomatillos ate up only $3 of my $25 budget, and the two chiles — jalapenos and a poblano — cost only 82 cents.

The chili verde is great on its own, with or without the optional garnishes. But if you don’t mind spending a few extra dollars, you could use it to make enchiladas or smothered burritos or even tuck it into a taco shell. It also works as a topping for nachos or eggs.

The football-shaped cookies that close out the meal dig a little deeper into the pocket than the poppers because they’re made with solid bar chocolate and butter. But at just 16 cents per cookie (the recipe makes 3 dozen), you’d be hard-pressed to find a more budget-friendly scratch-made dessert for a crowd. And if you’re good with a tube of icing and a piping tip (I’m not!) and can personalize them with team colors and numbers, they’re also kind of fun.

All told, the meal for four came in 27 cents under budget at $24.73, or just a little over $6 per person.

Jalapeño Poppers

The best game-day appetizers are finger-friendly. These cheesy jalapeno poppers come together in minutes with just a handful of ingredients. They’re delicious hot, warm or at room temperature.

It’s a good idea to wear gloves when working with jalapenos to protect your skin from the burning capsaicin oil. Always avoid touching your eyes, nose or face after handling them, and be sure to wash your hands and cutting board with hot soapy water to remove any residue.

I used my (gloved) fingers to remove the ribs and seeds but a small spoon also works well.

If your budget allows, consider wrapping the poppers in bacon for an extra salty crunch.

INGREDIENTS

8 jalapeños
4 ounces cream cheese, softened
1 teaspoon garlic powder
4 ounces shredded sharp cheddar or Mexican blend cheese
2 tablespoons chopped cilantro
1/4 cup panko bread crumbs
1 tablespoon melted butter
Sprinkle of barbecue rub, optional
Preheat the oven to 400 degrees.

DIRECTIONS

Slice the jalapenos in half lengthwise. (It helps to wear gloves.) Use a small spoon to scoop out the seeds and membranes.

Mix cream cheese, garlic powder, cheddar cheese and cilantro in a bowl until well combined.

In a separate bowl, stir together panko crumbs and melted butter until well combined.

Fill jalapeños with the cheese mixture, then top with the panko mixture.

Place on a baking pan topped with parchment paper, dust with barbecue rub (if using) and bake 18-22 minutes, or until golden.

Cool 5-10 minutes before serving.

Serves 4-6.

— Gretchen McKay, Post-Gazette

Pork Chile Verde

Chili is a classic football food because it can be made ahead of time, and is easily transported to a tailgate party. This hearty green chili gets a warming kick from jalapeno and poblano peppers and tangy tomatillos. I used boneless pork shoulder but you could easily substitute chicken.

The spices can be adjusted according to taste.

INGREDIENTS

For chili:

2 tablespoons vegetable oil
2 pounds boneless pork shoulder, cut into 2-inch pieces
1 yellow or red onion, diced, or mixture of both
2 teaspoons kosher salt, or to taste, divided
2 teaspoons dried oregano
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
10 fresh tomatillos (about 1 pound), removed from husks and rinsed
2 jalapeño chile peppers, seeded
1 poblano chile pepper, seeded
6 cloves peeled garlic, chopped
1/2 cup packed cilantro leaves
2 1/2 cups chicken stock, more if needed
2 cups quartered baby potatoes (about 3/4 pound)
Freshly ground black pepper to taste

For optional garnish:

1/4 cup sour cream
1/2 cup pickled red onions
1 tablespoon chopped fresh cilantro

DIRECTIONS

Heat oil in a pot over high heat until nearly smoking.

Add pork cubes in a single layer. Let sear until brown on one side, 4-5 minutes. Mix, turning pieces over to brown on the other side, 4-5 minutes. Add onion and 1/2 teaspoon kosher salt. Cook and stir until onion is translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne; cook and stir until seasonings are fragrant, about 2 minutes. Reduce the heat to low.

Cut tomatillos into quarters. Place into a blender with chili peppers, garlic and cilantro. Add chicken stock. Pulse on and off until pieces start to break down, then blend until mixture has liquefied, about 30 seconds.

Stir sauce into pork mixture. Add 1 teaspoon kosher salt and bay leaf. Increase the heat to high and bring to a boil. Reduce the heat to low and maintain a slow but steady simmer for about 1 hour.

Add potatoes, remaining 1/2 teaspoon kosher salt and black pepper. If the mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until pork and potatoes are tender, 45-60 minutes.

Garnish individual servings with a dollop of sour cream, some pickled red onions and cilantro.

Serves 4-6.

— Gretchen McKay, Post-Gazette

Football Sugar Cookies

Cookies make a great tailgate dessert because they don’t have to be portioned and travel well. I made these with football- and jersey-shaped cookie cutters.

Chilling the dough for an hour or so prior to baking makes a difference — it controls the spread while baking and also concentrates the flavor.

INGREDIENTS

3 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1 teaspoon salt
1 1/2 sticks butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3 ounces unsweetened chocolate, melted and cooled
White icing, for decorating

DIRECTIONS

Preheat oven to 350 degrees.

In medium bowl, combine flour, baking powder and salt. In large bowl, beat together butter and sugar with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well.

Add melted chocolate and beat until smooth. Gradually add flour mixture to butter mixture, beating until smooth. Divide dough in half and form into 2 discs. Cover and chill at least 1 hour or until firm.

On lightly floured surface, roll out dough approximately 1/8 -inch thick. Dip cutters in flour, cut and transfer cookies to cookie sheet.

Bake 8-10 minutes. Cool on cookie sheet 2 minutes. Remove to cooling grid and cool completely, then decorate to look like a football.

Use a small piping bag with a tiny round tip or a zip-top bag with the corner snipped off to pipe a single white line down the center of each cookie. Add 5 — 6 shorter horizontal lines across the central line to create the laces.

Makes 3 dozen cookies.

— wilton.com

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Today is Thursday, Sept. 18, the 261st day of 2025. There are 104 days left in the year.

Today in history:

On Sept. 18, 1975, newspaper heiress Patricia Hearst was captured by the FBI in San Francisco, 19 months after being kidnapped by the Symbionese Liberation Army.

Also on this date:

In 1793, President George Washington laid the cornerstone of the U.S. Capitol.

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In 1850, Congress passed the Fugitive Slave Act, which created a force of federal commissioners charged with returning escaped slaves to their owners. The act was repealed in 1864 during the American Civil War.

In 1851, the first edition of The New York Times was published.

In 1947, the National Security Act, which created a National Military Establishment and the position of Secretary of Defense, went into effect.

In 1961, United Nations Secretary-General Dag Hammarskjold (dahg HAWM’-ahr-shoold) was killed in a plane crash in Northern Rhodesia (now Zambia).

In 1970, rock star Jimi Hendrix died in London at age 27.

In 2014, voters in Scotland rejected independence, opting to remain part of the United Kingdom in a historic referendum.

In 2020, Supreme Court Justice Ruth Bader Ginsburg, a towering champion of women’s rights who became the court’s second female justice, died at her home in Washington at age 87, of complications from pancreatic cancer.

Today’s Birthdays:

Hockey Hall of Fame coach Scotty Bowman is 92.
Singer Frankie Avalon is 85.
Actor Anna Deavere Smith is 75.
Neurosurgeon-author-politician Ben Carson is 74.
Basketball Hall of Fame coach Rick Pitino is 73.
Sen. Tommy Tuberville, R-Alabama, is 71.
Hockey Hall of Famer Peter Šťastný is 69.
Actor Holly Robinson Peete is 61.
R&B singer Ricky Bell (Bell Biv Devoe, New Edition) is 58.
Basketball Hall of Famer Toni Kukoč is 57.
Actor Aisha Tyler is 55.
Actor Jada Pinkett Smith is 54.
Actor James Marsden is 52.
Rapper-TV host Xzibit is 51.
Comedian-actor Jason Sudeikis is 50.
Former soccer player Ronaldo is 49.
TV host Sara Haines is 48.
Actor/comedian Billy Eichner is 47.
Rapper Dizzee Rascal is 41.
Country singer Tae Kerr (Maddie and Tae) is 30.
Soccer player Christian Pulisic is 27.