By JOSH BOAK, AAMER MADHANI and WILL WEISSERT, Associated Press

DAVOS, Switzerland (AP) — President Donald Trump on Thursday inaugurated his “ Board of Peace ” to lead efforts at maintaining a ceasefire in Israel’s war with Hamas, insisting that “everyone wants to be a part” of the body that could eventually rival the United Nations — despite many U.S. allies opting not to participate.

President Donald Trump arrives for a Board of Peace charter announcement during the Annual Meeting of the World Economic Forum in Davos, Switzerland, Thursday, Jan. 22, 2026. (AP Photo/Evan Vucci)

In a speech at the World Economic Forum, Trump sought to create momentum for a project to map out a future of the war-torn Gaza Strip that has been overshadowed this week, first by his threats to seize Greenland, and then by a dramatic retreat from that push.

“This isn’t the United States, this is for the world,” Trump said, adding, “I think we can spread it out to other things as we succeed in Gaza.”

The event came as Ali Shaath, head of new technocratic government in Gaza, said the Rafah border crossing will open in both directions next week. That’s after Israel said in early December it would open the crossing, which runs between Gaza and Egypt, but has yet to do so.

The new board was initially envisioned as a small group of world leaders overseeing the ceasefire, but has morphed into something far more ambitious — and skepticism about its membership and mandate has led some countries usually closest to Washington take a pass.

Trump tried not to let who wasn’t there ruin his unveiling party, saying 59 countries had signed on. He told a group of participating world leaders and top diplomats from Azerbaijan to Paraguay to Hungary, “You’re the most powerful people in the world.”

Trump said of those assembled “every one of them is a friend of mine” and noted that in “most cases” they were “very popular leaders. Some cases — not so popular. That’s the way it goes.”

President Trump stands on the podium at the beginning a session on the Board of Peace initiative of US President Donald Trump at the Annual Meeting of the World Economic Forum in Davos, Switzerland, Thursday, Jan. 22, 2026. (AP Photo/Markus Schreiber)

Attending were Secretary of State Marco Rubio, U.S. special envoy Steve Witkoff and Jared Kushner, the president’ son-in-law and a key overseas negotiator for his administration on several fronts.

Among those also on-hand were Saudi Arabia’s Foreign Minister, Prince Faisal bin Farhan; Azerbaijan’s President Ilham Aliyev; Armenian Prime Minister Nikol Pashinyan, and President Kassym-Jomart Tokayev of Kazakhstan. Many are Trump allies, including Argentina President Javier Milei and Indonesia President Prabowo Subianto.

Trump has spoken about the board replacing some UN functions and perhaps even making that entire body obsolete one day.

But he was more conciliatory in his remarks on the sidelines of the forum in the Swiss alps, saying “We’ll do it in conjunction with the United Nations,” even has he denigrated the UN for doing what he said wasn’t enough to calm some conflicts around the globe.

Rubio noted during the event that some countries’ leaders have indicated that they plan to join but still require approval from their parliaments, and the Trump administration says it has also gotten queries about membership from countries that hadn’t been invited to participate yet.

Why some countries aren’t participating

Big questions remain, however, about what the eventual board will look like.

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Russian President Vladimir Putin said his country is still consulting with Moscow’s “strategic partners” before deciding to commit. The Russian president on Thursday is due to host Palestinian President Mahmoud Abbas for talks in Moscow.

Others are asking why Putin and other authoritarian leaders had even been invited to join. Britain’s foreign secretary, Yvette Cooper, said her country wasn’t signing on “because this is about a legal treaty that raises much broader issues.”

“And we do also have concerns about President Putin being part of something which is talking about peace, when we have still not seen any signs from Putin that there will be a commitment to peace in Ukraine,” she told the BBC.

Norway and Sweden have indicated that they won’t participate, after France also said no. French officials stressed that while they support the Gaza peace plan, they were concerned the board could seek to replace the U.N. as the main venue for resolving conflicts.

Slovenian Prime Minister Robert Golob said “the time has not yet come to accept the invitation,” according to the STA news agency, with the main concern being the board’s mandate may be too broad and could undermine international order based on the U.N. Charter.

Canada, Russia, Ukraine, China and the executive arm of the European Union also have not yet indicated their response to Trump’s invitations. Trump calling off the steep tariffs he threatened over Greenland could ease some allies’ reluctance — but the issue is still far from settled.

The Kremlin said Thursday that Putin plans to discuss his proposal to send $1 billion to the Board of Peace and use it for humanitarian purposes during his talks with Abbas. But he noted that the use of those assets will require the U.S. action to unblock them.

Board grew out of ceasefire proposal

The idea for the Board of Peace was first laid out in Trump’s 20-point Gaza ceasefire plan and even was endorsed by the U.N. Security Council.

Invitation letters to world leaders ahead of Davos indicated that the panel may not confine their work to Gaza. Israeli Prime Minister Benjamin Netanyahu announced he’s agreed to join, after his office has earlier criticized the makeup of the board’s committee tasked with overseeing Gaza.

Months into the ceasefire, Gaza’s more than 2 million Palestinians continue to suffer the humanitarian crisis unleashed by over two years of war. And violence in Gaza, while not at the same level as before the October ceasefire and hostage deal was agreed on, continues.

Key to the truce continuing to hold is the disarming of Hamas, something the militant group that has controlled the Palestinian territory since 2007 has refused to do and that Israel sees as non-negotiable.

Trump said Thursday that the war in Gaza “is really coming to an end” while conceding, “We have little fires that we’ll put out. But they’re little” and that they had been “giant, giant, massive fires.”

Iran protests loom in background

Trump’s push for peace also comes after he threatened military action this month against Iran as it carried out a violent crackdown against some of the largest street protests in years, killing thousands.

Trump, for the time being, has signaled he won’t carry out any new strikes on Iran after he said he received assurances that the Islamic government would not carry out the planned hangings of more than 800 protesters.

But even as he prepared to unveil his Board of Peace, Trump also made the case that his tough approach to Tehran — including strikes on Iran’s nuclear facilities in June last year — was critical to the Israel-Hamas ceasefire deal coalescing. Iran was Hamas’ most important patron, providing the group hundreds of millions of dollars in military aid, weapons, training and financial support over the years.

Meeting with Zelenskyy

Trump also expects to speak with Ukrainian President Volodymyr Zelenskyy, who arrived in Davos on Thursday morning for a meeting expected after the morning’s Board of Peace announcement.

But Trump, who continues to struggle to get Zelenskyy and Putin to agree to terms to end their nearly four-year old war, again expressed frustration with both on Wednesday.

“I believe they’re at a point now where they can come together and get a deal done,” Trump said. “And if they don’t, they’re stupid — that goes for both of them.”

Madhani and Weissert reported from Washington.

Living in the Twin Cities is heavy right now. Most days, I’m scared to open my phone when I wake up — wondering what I might bear witness to on that tiny screen.

And when I put the phone down, as we all need to do more often, I still worry about the small businesses I cover and hope they make it through this mess.

Many immigrant-owned restaurants are struggling or closed right now, with staff members of color afraid to come to work and customers leery about leaving their homes.

With that in mind, here are a few of my favorite spots that are still open. Friends, family and I had a nice week visiting these four restaurants, which are providing much-needed sustenance and comfort to their neighborhoods.

King and I Thai

Gaeng Puk curry at King and I Thai in Mendota Heights. (Jess Fleming / Pioneer Press)

I was ecstatic when this Thai restaurant (originally in downtown Minneapolis) relocated to Mendota Heights because it’s so close to where I live.

Original owner Pu Haanpaa is still in the kitchen, and the food is as good as it ever was. My entire family loves the flavorful curries here, which contain so many vegetables that they are basically health food (the gaeng puk red curry, loaded with broccoli, cauliflower, pea pods and more, is our current obsession). My adult children are huge fans of the pad Thai, pineapple fried rice and egg rolls, too.

The dining room has a lovely ambiance and is great for a date night or just meeting friends to decompress. They close early, though, so be sure to check the hours before you go.

King and I Thai: 760 N. Plaza Drive, Mendota Heights; 612-332-6928; kingandithai.com

Bole Ethiopian

Super veggie platter at Bole Ethiopian in St. Paul. (Jess Fleming / Pioneer Press)

My 19-year-old is very curious about other cultures, and especially food from other countries. He’s been asking to go out for Ethiopian food for a while now, so we chose this spot near the Minnesota State Fairgrounds.

My heart was warmed to see how absolutely packed it was, so be sure to make a reservation.

We all ordered well-balanced non-alcoholic cocktails (they also offer regular beer and wine), which are available year-round, not just during Dry January.

We started our meal with beef sambusa dumplings — their shatteringly crisp exterior gives way to deeply flavorful, tender meat. My son ate the majority of them.

For our main course, we ordered the super veggie platter, a massive plate littered with colorful dollops of yellow and brown lentils, greens, green beans, potatoes and carrots, beets and more. And because my son wanted meat, we ordered some chicken tibs — bite-sized pieces of chicken bathed in a flavor-packed, deep-red sauce. We ate it all with spongy, tangy injera bread, torn into little pieces and used to pick up the vegetables and meat. It’s such a fun and interactive way to have a meal, and I was so glad to introduce my kid to it on a night when everything felt like it was going sideways in our cities.

Bole Ethiopian: 1341 N. Pascal St., St. Paul; 651-330-2492; boleethiopiancuisine.com

Em Que Viet

The Pho Dip special at Em Que Viet in St. Paul. (Jess Fleming / Pioneer Press)

My girlfriends and I love this Vietnamese restaurant, partially owned by the children of the owners of Northeast Minneapolis restaurant Que Viet, because it offers a full cocktail menu in addition to delicious traditional and non-traditional fare in a floral-themed space.

Three of us dined here last week, the day after the restaurant briefly closed because of ICE activity. Neighbors packed the dining room, so I’d recommend reserving a table or expecting to wait a bit if you’re a walk-in customer.

I usually order the egg rolls here (the family also runs the eggroll-on-a-stick stand at the State Fair), but we decided to switch it up and check out the veggie potsticker dumplings, which were crisp-chewy like all good versions of the dish, and stuffed full of soft vegetables. Dumplings are my go-to comfort food in any cuisine, so it felt appropriate.

My friends ordered spicy soup and egg foo young (to each their own), but I could not resist one of the specials — the pho dip sandwich. Thinly sliced ribeye and greens are piled onto a banh mi baguette and served with a side of pho broth for dipping. I last had this phenomenal sandwich over the summer and couldn’t believe my luck that it was on the menu again. Honestly, Em Que, you should just make it permanent.

Em Que Viet: 1332 Grand Ave, St. Paul; 651-330-4363; emqueviet.com

Boca Chica

Zacatepec enchiladas at Boca Chica on St. Paul’s West Side. (Jess Fleming / Pioneer Press)

Guillermo and Gloria Frias founded this restaurant in 1964, and it’s now run by the third generation of the Frias family.

I love the dining-room murals of pastoral Mexico and the furniture that looks like it was transported straight from a shop south of the border.

And the food is pretty great, too. My favorite dish is the simple, homey Zacatepec enchiladas, stuffed with tender chicken and topped with a bright, slightly spicy green sauce. And since I was all about comfort this week, it’s what I ordered. My friend, whose love for fajitas knows no boundaries, chose the chicken version of that dish, and we talked and sipped tasty margaritas and lamented the fact that the restaurant felt it necessary to post a few men outside, who sat on folding chairs and warmed their hands over a propane heater, greeting customers and hoping ICE didn’t show up.

The restaurant did close for a few days early last week, but they’re persisting and serving the neighborhood that has supported them for 61 years.

Boca Chica: 11 Cesar Chavez St., St. Paul; 651-222-8499; bocachicarestaurant.com

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Still suffering from a post-holiday drag? After the fun of Christmas and New Year’s, it’s completely understandable if you’re having a hard time snapping back into a routine.

The fact that it’s still getting light too late and dark too early — we won’t set our clocks forward for spring until March 8 — only adds to the funk that is a Western Pennsylvania winter, marked by gray skies, a freezing mix of snow and rain and slushy sidewalks.

After a steady diet of festive desserts, rich and hearty sides and too much alcohol, “everyday” cooking might feel daunting on a busy weeknight. A relaxed holiday schedule has left many of us out of practice in getting dinners on the table at a set time. And if you’ve over-indulged over the past few weeks, you might be trying to eat less to shed those extra holiday pounds.

We get it. It can be tough to get back on track and re-establish home cooking habits, especially when the frozen dinner aisle and takeout make it so easy to compromise. That’s why it’s often best to start the process with baby steps — simple meals that don’t call for lots of ingredients or take too much time (or effort) start to finish.

To help inspire you, we’ve assembled five flavorful recipes that each require no more than six everyday ingredients and only take about a half hour to prepare on the stovetop.

Don’t love washing pans? Me either! All of the following are made and served from a single skillet, guaranteeing easy cleanup.

There is a slight catch: All five dishes assume you have kitchen staples like vegetable oil or extra-virgin olive oil, salt and pepper, garlic cloves, unsalted butter, sugar and various spices already on hand.

All prove, however, that sometimes the simplest dinners are the best ones, and they don’t have to be boring.

Easy Lemon Chicken

I’ve made this dish for my family too many times to count, and still it’s a favorite. You can use less butter if you’re trying to cut down on fat and calories. For a gluten-free dish, dust the chicken in cornstarch or almond flour instead of all-purpose flour.

I think it’s best on rice, but kids love their noodles!

INGREDIENTS

2 whole chicken breasts, boned, skinned and halved
4 tablespoons butter, divided
2 tablespoons olive oil
1 1/2 cups unbleached flour
Salt and pepper
2 lemons
Chopped fresh parsley
Cooked rice or noodles, for serving

DIRECTIONS

Wash and dry chicken breasts. Pound them flat between two pieces of waxed paper or inside a resealable plastic bag with a mallet or rolling pin.

Melt 2 tablespoons butter and oil in a large skillet over medium heat. Pour flour in a plastic bag, season with salt and pepper, and drop the breasts in to coat. Shake off excess flour.

Turn heat up to moderately high and put chicken breasts in the skillet. Depending on how thin you’ve pounded them, they should cook approximately 3 minutes on each side or until cooked through and still tender. When they’re done, season with salt and pepper, remove to a plate and set aside while you make the sauce.

Add 2 remaining tablespoons of butter to the chicken skillet and melt, scraping up brown bits in the pan.

Juice 1 lemon and slice the other. Add juice and lemon slices to skillet and cook until bubbly, then return chicken to the pan, spooning sauce over. Garnish with fresh parsley.

Serve with rice or cooked noodles.

Serves 4.

— Gretchen McKay, Post-Gazette

Rigatoni with Tomato Cream Sauce

Nothing is more comforting in winter than a bowl of pasta with red sauce. Here, crushed tomatoes simmer with cream and grated Parmesan to create a super-fast super-savory sauce for rigatoni. Add a simple green salad and loaf of crusty Italian bread for a complete meal.

INGREDIENTS

6 tablespoons unsalted butter
1 (28-ounce) can whole San Marzano tomatoes
1/2 cup heavy cream
1 tablespoon concentrated tomato paste
1/3 cup grated Parmesan cheese, plus more for serving
Salt, to taste
Red pepper flakes, to taste
4 cups cooked rigatoni or penne noodles

DIRECTIONS

In a deep skillet, heat butter until melted.

Add tomatoes to pan, crushing them with a fork or potato masher. Simmer, stirring often, until the tomatoes have broken down, about 10 minutes. Season to taste with salt.

Stir in heavy cream and tomato paste and cook until the sauce thickens slightly, about 3 minutes. Stir in Parmesan cheese and toss to combine. Taste, add salt and, if you like some spice, a few pinches of red pepper flakes.

Add cooked pasta to pan and toss to combine.

Serve in warmed bowls, with extra Parmesan cheese.

Serves 4.

— Gretchen McKay, Post-Gazette

Pork and Coconut Pineapple Rice

Seared pineapple and teriyaki pork, served over a creamy coconut rice. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)

If there ever was a marriage made in culinary heaven, it has to be pork and pineapple. This easy recipe pairs bite-sized chunks of sweet, juicy pineapple with tender bites of teriyaki-marinated pork tenderloin. The combo is piled high on a bed of creamy, equally tropical coconut rice.

INGREDIENTS

For pork:

1/4 – 1/2 cup teriyaki sauce
1 pound pork tenderloin, cut into bite-sized chunks
20-ounce can pineapple chunks, drained, or 1 fresh pineapple, peeled, cored and cubed
Olive oil, for sauteing

For rice:

2 cups jasmine rice
1 (14-ounce) can unsweetened full-fat coconut milk
1 1/2 cups water
1 teaspoon salt
Generous pinch of sugar
Chopped cilantro, for garnish

DIRECTIONS

Marinate pork in 1/4 cup of teriyaki sauce for 2-3 hours or overnight.

Rinse rice in several changes of cold water until the water runs clear. Use a large fine-mesh sieve to drain any remaining water and place rice in a pot.

Add coconut milk, water, salt and sugar. Bring the mixture to a boil over high heat.

Once it starts to boil, turn the heat down to low, cover and cook for 20 minutes. Uncover and continue to cook for 5 minutes, then fluff and cover to keep warm.

While rice is cooking, prepare pork. Heat 1 tablespoon olive oil in a nonstick skillet or grill pan over medium-high heat. Add pork, discarding the excess sauce. If you add all the sauce with it, it will steam the meat instead of caramelizing it.

Leave pork undisturbed in the hot pan for a few minutes to get better caramelization. Throw in pineapple and cook for 2-3 minutes so it gets saucy and caramelized, too. If desired, add a few additional tablespoons of sauce after everything is brown.

Portion cooked rice into bowls and top with a scoop or two of the saucy pineapple pork. Finish with chopped cilantro and slices of pickled jalapeño, if you happen to have any in the fridge.

Serves 4.

— Adapted from pinchofyum.com

Skillet Tortellini with Sausage and Cherry Tomatoes

A quick one-pan dinner pairs sweet Italian sausage with cheese tortellini and grape tomatoes. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)

Tortellini are great for last-minute meals because they are so easy to cook and go with many different sauces. In this recipe, they are cooked directly in the pan with sweet Italian sausage along with sweet cherry or grape tomatoes.

The original recipe calls for dried tortellini, but I substituted frozen pasta. Fresh basil adds both color and freshness. If you have some grated Parmesan in the fridge, add that, too, for a cheesy finish.

INGREDIENTS

1 pound bulk sweet or hot Italian sausage
2 garlic cloves, sliced thin
12 ounces frozen cheese tortellini
1 pint cherry or grape tomatoes, halved
2 tablespoons chopped fresh basil

DIRECTIONS

Heat 1 tablespoon olive oil in a 12-inch skillet over medium heat until shimmering.

Add sausage and cook, breaking up meat with wooden spoon, until no longer pink, about 4 minutes.

Add garlic and cook until fragrant, about 30 seconds. Add 1 cup water, tortellini and a pinch of salt and bring to boil.

Reduce heat to medium and simmer, stirring occasionally, until pasta is tender, about 10-12 minutes.

Stir in tomatoes and cook until slightly softened, about 2 minutes. Season with salt and pepper to taste, drizzle with olive oil to taste and sprinkle with basil.

Serves 4.

— Adapted from “Five Ingredient Dinners” by America’s Test Kitchen

Single-Seared Garlic Shrimp Tacos

Tacos are a welcome weeknight meal because they don’t take a lot of time or effort. These feature quick marinated shrimp and an easy green cabbage slaw. They’re simple but super satisfying.

Both flour and corn tortillas work; just be sure to warm them on a hot skillet or in the microwave before stuffing them with shrimp and cabbage to keep them pliable.

INGREDIENTS

2 limes
Salt and pepper
2 cups thinly sliced cabbage
1/2 small red onion
4 teaspoons, plus 1 tablespoon extra-virgin olive oil, divided
3 garlic cloves, minced
1 1/2 teaspoons chili powder
24 large shrimp (about 1-1 1/2 pounds), peeled, deveined and patted dry
1 bunch fresh cilantro, roughly chopped (about 1/2 cup)
8 corn or flour tortillas, warmed in a microwave or on a hot skillet

DIRECTIONS

In large bowl, whisk juice from 1 lime, 1 teaspoon salt and 1/4 teaspoon pepper.

Mix in cabbage and onion. Set aside, tossing occasionally, while you prepare the shrimp.

In medium bowl, stir together 2 teaspoons oil, half the minced garlic, chili powder, 1 teaspoon salt and 1/2 teaspoon pepper. Add shrimp and stir to combine. Allow to marinate for 5 minutes.

In a 12-inch nonstick skillet over medium-high, heat 1 teaspoon of oil until shimmering.

Add half the shrimp in an even layer and cook, undisturbed, until deep golden brown on the bottoms, about 2 minutes. Stir, then transfer to plate.

Repeat with another 1 teaspoon oil and the remaining shrimp, but leave shrimp in pan. Return first batch to pan.

Add remaining minced garlic; cook over medium, stirring, until the shrimp are opaque throughout, about 1 minute.

Transfer to a clean plate or bowl.

Add remaining 1 tablespoon oil and cilantro to the cabbage mixture and toss to combine. Season to taste with salt and pepper.

Divide the shrimp among the tortillas (3 to each), top with cabbage mixture and serve with lime wedges.

Serves 4.

— Adapted from “Milk Street Shorts: Recipes That Pack a Punch” by Christopher Kimball

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Today is Thursday, Jan. 22, the 22nd day of 2026. There are 343 days left in the year.

Today in history:

On Jan. 22,1998, Theodore Kaczynski pleaded guilty in Sacramento, California, to being the “Unabomber” responsible for three deaths and 23 injuries in a mail-bombing campaign. In return for the pleas in federal court, he received a sentence of life in prison without parole.

Also on this date:

In 1901, Britain’s Queen Victoria died at age 81 after a reign of more than 63 years; she was succeeded by her eldest son, Edward VII.

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In 1944, during World War II, Allied forces began landing at Anzio, Italy.

In 1947, America’s first commercially licensed television station west of the Mississippi, KTLA-TV in Los Angeles, made its official debut.

In 1953, the Arthur Miller drama “The Crucible” opened at the Martin Beck Theatre in New York.

In 1973, former President Lyndon B. Johnson died at his Texas ranch at the age of 64.

Also in 1973, the U.S. Supreme Court, in its Roe v. Wade decision, declared a nationwide constitutional right to abortion. (The court would overturn Roe v. Wade in 2022, in the decision Dobbs v. Jackson Women’s Health Organization.)

In 2006, Kobe Bryant scored 81 points, the second-highest single-game point total in NBA history, in the Los Angeles Lakers’ 122-104 victory over the Toronto Raptors. (Wilt Chamberlain set the record with 100 points in 1962 for the Philadelphia Warriors in a 169-147 win against the New York Knicks.

In 2017, an outbreak of tornadoes in the U.S. Southeast killed at least 16 people in Georgia after claiming four lives in Mississippi.

Today’s birthdays:

Celebrity chef Graham Kerr (TV: “The Galloping Gourmet”) is 92.
Singer Steve Perry is 77.
Film director Jim Jarmusch is 73.
Actor Linda Blair is 67.
Actor Diane Lane is 61.
DJ Jazzy Jeff is 61.
Celebrity chef Guy Fieri is 58.
Actor Olivia d’Abo is 57.
Actor Gabriel Macht is 54.
Actor Balthazar Getty is 51.
Rapper Logic is 36.
Actor Daryl McCormack is 33.
Actor Sami Gayle is 30.
R&B singer Ravyn Lenae Washington is 27.
WNBA point guard Caitlin Clark is 24.