Imagine that your child has been kidnapped and taken far away. That child is scared, and you can offer no comfort. You don’t know if your child is being tortured, abused or militarized, but you know that someone is trying to turn your child into someone else entirely. It’s a parent’s worst nightmare.

Imagine that trauma and then scale it up thousands of times, and you have the reality that Ukraine is living with today.

Since the start of Russia’s full-scale invasion of Ukraine in February 2022, tens of thousands of Ukrainian children have been kidnapped from their families and communities, taken to Russia and Russian-held territories and forced into indoctrination camps, military training camps, the Russian adoption system and who knows where else.

Some have been tortured and sexually abused, while some have been forced to fight against Ukraine as child soldiers. At least two of these children, a 12-year-old girl named Misha and 16-year-old named Liza, ended up in a camp in North Korea.

These children are fed pro-Russian propaganda and forced to speak in Russian in a deliberate effort to deny their national identity. Their documents, histories and citizenship are being erased to wholly sever their ties to their families and nation. They are told lies about who they are and where they come from.

The facts are well documented, thanks to the Yale School of Public Health’s Humanitarian Research Lab (HRL), which uses satellite imagery and open-source intelligence methods to track these crimes.

Some children were taken after their parents were killed in Russian strikes or by Russian troops or were separated from families in occupied areas. Others were taken from Ukrainian orphanages and foster care and put up for adoption in Russia after their identities were falsified. Children who resist this Russification are labeled extremists or terrorists.

Russia has, in fact, been stealing Ukrainian children since it invaded Crimea in 2014. This is a war crime that is on the rise across the globe. If Russian leader Vladimir Putin can continue to do so with impunity, we can only expect more children and families will face this terrible fate.

Russia has committed many gross human rights violations against the Ukrainian people in this war and continues to ruthlessly assault civilians and critical infrastructure. But its attack on Ukraine’s children is particularly grotesque, as they are put through hell to stoke fear in Ukrainian society and used as tools in Russia’s attempt to extinguish the Ukrainian nation.

Ukrainian authorities have officially confirmed 9,221 cases of abduction and are actively reviewing thousands more, but experts investigating these crimes believe at least 35,000 children have been stolen so far. This doesn’t account for the 1.6 million Ukrainian children subjected to Russian “reprogramming” within Russian schools, camps and social institutions in occupied Ukraine, where children are taught to be ashamed of their Ukrainian roots.

HRL has so far identified at least 210 “reeducation” facilities, most managed by the Russian government and many that include military-style training. As HRL Executive Director Nathaniel Raymond testified, “Kids as young as 8 years old were dressed in gas masks and military uniforms, taught to assemble machine guns, and — in at least one instance — were taken to a camp where children assembled drones, rapid loaders for assault rifles and other devices for Russia’s military use.”

A Senate hearing on Dec. 3 detailed this large-scale and systemic abduction program, with powerful testimony from Ukraine’s ambassador to the United States and experts from organizations working to bring these children home.

Just one day after the hearing, the Trump administration released its new national security strategy, which presented Putin’s Russia in a very different light. Instead of calling out the threat Russia poses to stability and peace in Europe and beyond, this administration chastised Europe for viewing Russia as a threat.

President Donald Trump continues to blame Ukrainian President Volodymyr Zelenskyy for the lack of progress toward peace, while holding Russia, the only aggressor, wholly blameless. Trump has now formalized his warming relations with Russia and, in doing so, normalized Putin’s crimes.

In an interview with Politico, Trump shared his expectation that Russia would inevitably prevail, saying that “at some point, size will win, generally.” Just consider what it would mean for weaker countries, vulnerable populations, and, of course, children if we accept that premise.

The United States could play a positive role here instead, as Congress seems inclined to do. A bill introduced in December would designate Russia as a state sponsor of terror if it fails to return these kidnapped children, and another, the Abducted Ukrainian Children Recovery and Accountability Act, would provide ongoing support for investigation and accountability to address these crimes. Passing and implementing these laws could provide the information and pressure needed to end the nightmare these children are enduring.

Any agreement to end this war should require the unconditional return of all the children. If we pressure Ukraine to cede more territory, thousands will be trapped behind new borders with no hope of being returned.

If we do nothing but help rehabilitate Putin on the world stage, we are legitimizing Russia’s mass child kidnapping and abuse. Is that really the role we want our country to play in the world?

Elizabeth Shackelford is a senior adviser with the Institute for Global Affairs at Eurasia Group and a foreign affairs columnist for the Chicago Tribune. She is also a distinguished lecturer with the Dickey Center at Dartmouth College. She was previously a U.S. diplomat and is the author of “The Dissent Channel: American Diplomacy in a Dishonest Age.”

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I have been absorbed in holiday baking and menu planning lately, so much so that I had to do a little reset and check in with myself to figure out what to make for dinner in the days ahead. Was I feeling beefy or fishy? Rich or light? (The answer, unhelpfully, was all of the above.)

So, how about you? Are you feeling saucy and creamy? Bold and bright? Maybe subtle and a little soft? If you’ve answered yes to any of the above, I have superb recipes for you below. And just a reminder that latkes can, in fact, be dinner, especially with smoked salmon and sour cream.

1. Chicken Florentine

In this weeknight recipe, perfectly browned chicken breasts are smothered in a creamy spinach sauce that comes together with ease, all in one skillet. The highlight of this recipe is the buttery white-wine sauce, which is enriched and thickened with a secret ingredient: cream cheese. The sauce nicely coats the wilted spinach, though you can use sun-dried tomatoes, sauteed mushrooms or canned artichokes instead of, or in addition to, the spinach. A side of mashed or roasted potatoes would round out this dish well, but some crusty bread to sop up every last bit is a must.

By Dan Pelosi

Yield: 4 servings

Total time: 30 minutes

INGREDIENTS

1/4 cup all-purpose flour
1/4 cup grated Parmesan, plus more for serving
Salt and black pepper
4 thin-cut boneless skinless chicken breasts (about 1 pound)
1 tablespoon olive oil
4 tablespoons butter (salted or unsalted)
1 medium shallot, minced
2 garlic cloves, minced
1/2 cup dry white wine
1/2 cup chicken broth
1 teaspoon dried basil (or 1 tablespoon chopped fresh basil)
1 teaspoon dried oregano (or 1 teaspoon chopped fresh oregano)
1/2 cup heavy cream
2 ounces cream cheese, at room temperature
2 cups packed baby spinach (about 3 ounces)

DIRECTIONS

1. On a plate, mix together the flour, Parmesan and 1 teaspoon each salt and pepper. Dredge each chicken breast in the mixture, evenly coating on both sides.

2. Heat a large pan over medium. Add olive oil and 2 tablespoons of butter to the pan and melt to combine. Add the chicken and cook until golden brown (but not cooked through), about 4 minutes on each side. Remove chicken from pan and set aside.

3. Add remaining 2 tablespoons of butter to the pan and let it melt. Add shallot, garlic and a pinch of salt and cook, stirring until the shallot is softened and the garlic is aromatic, about 2 minutes.

4. Add wine, broth, basil and oregano, and stir, scraping the browned bits from the bottom of the pan, until the liquid has reduced by about half, 3 to 4 minutes. Add the heavy cream and cream cheese and stir, allowing the cream cheese to soften and melt, until a thick sauce forms, about 6 minutes. Add baby spinach and stir until it is folded into the cream sauce and the spinach is beginning to wilt, about 1 minute.

5. Return the chicken breasts to the pan and simmer until the chicken is cooked through, 4 to 5 minutes. Remove from heat and serve immediately with freshly grated Parmesan on top.

2. Sausage and Barley Soup With Greens

Sausage and barley soup with greens. Whatever your answers, these five quick, delicious recipes have you covered. Food Stylist: Yossy Arefi. (Linda Xiao/The New York Times)

This simple, satisfying soup relies on sausage as its flavorful base. Start by cooking raw sausage, rather than precooked links, since it generally has better texture and flavor for soup. Pearl barley adds heartiness and a wonderful chewy texture. Stir in a handful of greens at the end, plus a little vinegar for brightness, and you have a cozy meal in less than an hour of mostly hands-off time. To make this soup gluten-free, you can substitute French green lentils for the barley. If you are making it ahead of time, wait to add the greens until you’re ready to serve to preserve their bright, fresh flavor.

By Yossy Arefi

Yield: 6 to 8 servings

Total time: 55 minutes

INGREDIENTS

2 tablespoons olive oil
8 ounces raw Italian pork or chicken sausage (casings removed if necessary)
1 medium onion, chopped (about 2 cups)
3 large carrots, peeled and chopped (about 2 cups)
Salt and black pepper
6 cups stock or water
1 (14-ounce) can diced tomatoes
1/2 cup pearl barley (see Tip below)
6 cups/about 8 ounces tender greens, like spinach or baby kale
2 tablespoons red wine vinegar or apple cider vinegar
Grated Parmesan and fresh herbs (optional), for garnishing

DIRECTIONS

1. Heat a medium Dutch oven or other heavy-bottomed pot over medium. Add the olive oil and swirl to coat the bottom of the pot. Add the sausage, pressing it into a thin layer that covers the bottom of the pot. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Flip the sausage and break it up into bite-size pieces, then cook until golden brown all over, stirring occasionally, about 5 minutes more. If there is a large amount of fat left in the pot after browning the sausage, remove all but about 2 tablespoons.

2. Add the onion and carrots, season with salt and pepper, and cook, stirring occasionally, until the onion is translucent, about 5 minutes.

3. Stir in the stock, tomatoes and their juices and the barley, scraping the browned bits from the bottom of the pot. Bring to a simmer, then turn the heat down to low and cook, stirring occasionally, until the barley is tender, about 30 minutes.

4. When ready to serve, stir in the greens and cook until bright green and slightly wilted, about 2 minutes.

5. Add the vinegar, taste and season with salt and pepper as needed.

6. Divide among bowls and garnish with Parmesan and fresh herbs, if using. (The soup will keep, refrigerated, for up to 3 days. The barley will absorb some liquid as the soup sits, so loosen any leftover soup with a bit of water or stock.)

Tips: If using regular (hulled) barley, add about 15 minutes to the simmer time for the barley to become tender.

3. Kerala-Style Vegetable Korma

Kerala-style vegetable korma. Whatever your answers, these five quick, delicious recipes have you covered. Food Stylist: Simon Andrews. (Christopher Testani/The New York Times)

A korma can be made with any combination of meats and vegetables, braised or stewed. In the Indian coastal state of Kerala, where coconuts are abundant, vegetable korma is made with desiccated fresh coconut and coconut milk. This quick, convenient version uses the same foundation — onion, tomatoes, ginger and garlic — while skipping the fresh coconut. It works just as well with whatever combination of fresh or frozen vegetables that might be handy. Cashew butter is used in place of making a paste from soaked cashews. Black mustard seeds add complex bitterness; Thai green chiles, black pepper and garam masala give it a kick. Cutting corners doesn’t quell any flavor in this recipe.

By Zainab Shah

Yield: 4 to 6 servings

Total time: 18 minutes

INGREDIENTS

1/4 cup ghee, coconut oil or neutral oil
2 teaspoons black mustard seeds
1 yellow or red onion, finely chopped
1 teaspoon ginger paste or freshly grated ginger
1 teaspoon garlic paste or freshly grated garlic
3 Thai green chiles, sliced
2 teaspoons coarsely ground Malabar black pepper or 1 1/2 teaspoons coarsely ground black pepper
1 1/2 teaspoons fine sea salt
3/4 teaspoon Kashmiri or other mild red chile powder (optional)
1/2 teaspoon turmeric powder
3 Roma tomatoes (optional), finely chopped
2 tablespoons cashew butter
1 pound frozen (not thawed) or fresh mixed vegetables, such as cauliflower florets, chopped carrots, peas, broccoli florets, chopped green beans and corn
1 (13.5-ounce) can full-fat coconut milk
1/2 teaspoon garam masala
2 tablespoons chopped cilantro (optional)
Rice, roti or naan, for serving

DIRECTIONS

1. Heat ghee or oil in a large pot over high for 30 seconds. Add mustard seeds. When they start to sputter, add onion, ginger, garlic and green chiles. Continue cooking, stirring occasionally until the onions are translucent, about 5 minutes.

2. Stir in black pepper, salt, red chile powder and turmeric. Add tomatoes (if using) and cashew butter and stir until the cashew butter has melted. (If using the tomatoes, continue cooking until the tomatoes start to break down, about 5 minutes.) Stir in vegetables then coconut milk. Once the liquid is boiling, reduce the heat to medium and continue simmering until the vegetables are cooked through, 8 to 10 minutes.

3. Top with garam masala and cilantro, if using. Serve with rice, roti or naan.

4. Ginger-Scallion Steamed Fish

Ginger-scallion steamed fish. Whatever your answers, these five quick, delicious recipes have you covered. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks. (Kelly Marshall/The New York Times)

Connie Chung wanted to add steamed whole fish — a dish served at the Cantonese banquet meals of her childhood — to the menu at Milu, her restaurant in New York City. But to make it work in a fast-casual setting, she needed to make some changes. She wanted to keep the tender fish heady with soy sauce, ginger and scallions, but it had to hold up during delivery and be easy to eat. She landed on steaming cubed fish with soy sauce and a ginger-scallion stock, a forgiving method that isn’t stinky or splattery and results in deeply seasoned, buttery fish. While any firm fish works in this adaptation, Chung uses salmon, her mom’s suggestion. At Milu, this dish is served with rice, charred broccoli, a watercress-cilantro salad and a ginger-scallion oil, but would also be great in a nori hand roll, over salad greens or tossed with ramen.

Recipe from Connie Chung

Adapted by Ali Slagle

Yield: 4 servings

Total time: 25 minutes

INGREDIENTS

1 1/2 pounds firm fish, such as salmon, halibut or haddock, cut into 1-inch cubes and patted dry
1 tablespoon Diamond Crystal Kosher salt or 1 1/2 teaspoons fine sea salt
4 scallions
1 (1-inch) piece fresh ginger
2 tablespoons soy sauce
1 tablespoon sugar, plus more as needed

DIRECTIONS

1. In a medium bowl, stir together 1 cup water with the fish and salt. Set aside for 10 minutes. (This quick brine will help the fish stay tender.)

2. Meanwhile, slice the scallion whites and light green parts into 1-inch-thick segments, then thinly slice the greens for garnish. Peel the ginger and cut into thin matchsticks.

3. In a large pot or skillet with a lid, combine 1/2 cup water with the scallion segments, ginger, soy sauce and sugar. Bring to a simmer over medium-high and cook until reduced by about half, 5 to 7 minutes.

4. Reduce heat to low, then use a slotted spoon or your fingers to transfer the fish to the pot. (No need to pat it dry first.) Stir to coat in the soy mixture, then shake into an even layer. Cover and cook until the fish is cooked through, 8 to 12 minutes.

5. Taste the sauce in the pot ,and if it’s too salty, stir in a pinch of sugar. Divide the fish among bowls, including the sauce, ginger and scallions, and top with the thinly sliced scallion greens. It’s good warm, at room temperature (you can leave out up to 2 hours), or cold from the fridge (store it for up to 1 day).

5. Plantains With Jammy Tomatoes and Eggs

Plantains with jammy tomatoes and eggs. Whatever your answers, these five quick, delicious recipes have you covered. Food Stylist: Hadas Smirnoff. (Linda Xiao/The New York Times)

Plantains are nutrient-rich starches that can sweeten as they cook, and, in many parts of the world, they find their way into the best stews and porridges. This recipe is based on “tomato eggs,” a dish popular in Lagos, Nigeria, and across West Africa. Tomato eggs can be made with yams or plantains, and here, firm yellow plantains work best because they hold their shape and texture while absorbing the flavors of the surrounding stew. It’s a perfect meal for days when you want something hot but not too heavy or filling. Any herbs you have on hand will work well, and the dish can be made vegan by substituting medium-firm or soft tofu for the eggs.

By Yewande Komolafe

Yield: 4 servings

Total time: 30 minutes

INGREDIENTS

2 firm yellow plantains (about 1 pound)
3 tablespoons neutral oil, such as grapeseed or canola
1 small yellow onion, chopped
2 garlic cloves, sliced
1 (12-ounce) jar roasted red peppers, drained and chopped
1 fresh or dried bay leaf
1 Scotch bonnet pepper or 1 teaspoon red-pepper flakes
Kosher salt (Diamond Crystal)
1 (14-ounce) can whole peeled tomatoes
4 large eggs
1/2 cup fresh herbs, such as dill or flat-leaf parsley, chopped

DIRECTIONS

1. Cut off the ends of each plantain. Use a sharp knife to slice the peel along the length of each plantain without cutting into the flesh. Remove peels and discard. Cut each plantain into 2-to-3-inch-long pieces, and then cut each piece in half lengthwise.

2. Heat 2 tablespoons oil in a large skillet over medium until it shimmers. Place the plantains in the skillet with the long cut side down. Sear until the cut sides are deep golden brown, about 5 minutes. Transfer the plantains to a plate and set aside.

3. Pour in the remaining 1 tablespoon oil, and add the onion and garlic. Cook, stirring often, until softened, about 2 minutes. Stir in the roasted red peppers and bay leaf, and drop in the Scotch bonnet pepper. Season to taste with salt. Cook, stirring, until the liquid from the roasted peppers evaporates, about 2 minutes.

4. Add the whole peeled tomatoes with their liquid. Use a spatula to carefully break the tomatoes into smaller pieces in the skillet. Fill the can with 1 cup water, swirl to rinse it and pour the liquid into the skillet. Raise the heat to high and bring the sauce to a simmer. Allow the sauce to reduce, stirring occasionally, until thickened and about three-quarters its original volume, about 5 minutes. Season with additional salt if necessary.

5. Reduce the heat to medium and return the plantains to the skillet, nestling each piece in the sauce seared side up until almost submerged. Cook until the plantains are just soft and the tomatoes are jammy, 4 to 6 minutes. When you poke the plantains with a fork, there should be little resistance.

6. Remove and discard the bay leaf and Scotch bonnet pepper. Make four wells in the sauce, spaced out evenly, and gently crack the eggs into the wells one at a time. Cover with a lid or aluminum foil. Cook until the whites of the eggs are set and the yolks runny, 6 to 8 minutes. Remove the skillet from the heat. Garnish with the herbs and serve immediately.

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If you’re headed to the airport this holiday season, you’re not alone.

A record 8.03 million people will get on a plane in the period around Christmas and New Year’s Day, according to AAA.

Lucky for us, restaurants and bars at the Minneapolis-St. Paul International Airport have teamed up to bring us some holiday cheer in the form of cocktails, wine and beer.

I got to sip on a few of them during a recent visit to Terminal 1, and there’s lots of good stuff available. Make the most of your two or three hours waiting for your flight with these beverages, listed by location.

Another hot tip for chocolate lovers: See’s Candy has a pop-up kiosk on Concourse C!

Main Mall

The Dubai Chocolate Martini at Cook and the Ox in the Minneapolis-St. Paul International Airport. (Jess Fleming / Pioneer Press)

Ike’s Clubhouse: ‘Tis the season for sweet drinks, and Ike’s is pulling out all the stops here with an Apple Pie Manahattan, a Candy Cane Martini and Clubhouse Coffee, spied with Rumchata and Frangelico.

Stone Arch: This craft-brew-focused eatery is staying true to form, with four special holiday beers on tap. South by Southeasts’s Yulefest winter warmer is brewed with cinnamon, cardamom, spruce tips and orange zest. Summit’s Winter Ale, a sweet and fruity dark ale, is well-known around these parts; and the same with Schell’s Snowstorm, a toasty dark lager infused with baking spices. They’re rounding it out with a Cranberry Lager from Castle Danger.

Lake & Wine: Two limited-time wine pours from the state of Washington are being offered. Lulu Rose 2022 and Bitner Reserve Cabernet Sauvignon 2020.

Cook & the Ox and People’s Organic: Did I mention sweet stuff is on most of the menus? The Dubai Chocolate Martini, offered at both of these spots (they are next door to each other) fits that bill, while also being insanely trendy. It’s chocolate and pistachio in a glass.

Hissho Sushi (And Bottle Rocket in Concourse C): They didn’t have this drink yet when we stopped by, but White Clouds, which includes white cranberry juice, Hendrick’s Gin, St. Germain and mint, sounds delicious.

Concourses C, D and E

The Salted Caramel Espresso Martini at Buffalo Wild Wings in the Minneapolis-St. Paul International Airport. (Jess Fleming / Pioneer Press)

LoLo/Republic: Lolo in Concourse E and Republic in Concourse D have outdone themselves with four fun holiday drinks. We tried two of them — the Grinch Games, featuring New Amsterdam gin, Midori, St. Germain, lime and pineapple juice, and the Reindeer Ruckus, an apple spice version of an old-fashioned with Buffalo Trace bourbon, and I can highly recommend both. There’s also Wreathing Havoc with Captain Morgan, sweet vermouth and gingerbread syrup, and Mistletoe Mayhem, a Ketel One vodka drink with yuzu, cranberry and lime juices.

Buffalo Wild Wings: If you’re an espresso martini fan who’s looking for dessert in liquid form, the salted caramel espresso martini here is for you. Salty caramel whiskey is the base spirit here, which is a nice twist.

Concourse G

The Pear-fect Margarita is available at the OTG restaurants in the G Concourse of MSP Airport (Shoyu, Mimosa and Mill City Tavern). (Jess Fleming / Pioneer Press)

The OTG restaurants in the G Concourse (Shoyu, Mimosa and Mill City Tavern) have teamed with Children of Restaurant Employees (CORE) and their Serving Up Hope campaign to offer cocktails that help support employees with children when they face life-altering circumstances like a health crisis, death or natural disaster.

We tried the Pear-fect Margarita, a pear-spiked refresher that screams Mexican holiday, and the Compassion Old Fashioned, made with Stranahan’s Colorado Single Malt and Aperol, which gives it a nice herbal kick.

They’re also offering a whole slate of non-alcoholic cocktails, which is a nice option for those of us who prefer to fly sober.

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Today is Thursday, Dec. 18, the 352nd day of 2025. There are 13 days left in the year.

Today in history:

On Dec. 18, 2011, the last convoy of heavily armored U.S. troops left Iraq in the final moments of a nearly nine-year war.

Also on this date:

In 1865, the 13th Amendment to the Constitution abolishing slavery was declared in effect by Secretary of State William H. Seward.

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In 1892, Peter Ilyich Tchaikovsky’s ballet “The Nutcracker” publicly premiered in St. Petersburg, Russia; although now considered a classic, it received a generally negative reception from critics.

In 1916, the Battle of Verdun, World War I’s longest at 10 months, ended between French and German forces; it led to nearly 1 million casualties.

In 1917, Congress proposed an amendment to the U.S. Constitution prohibiting alcohol; the 18th Amendment was declared ratified in 1919 (Prohibition was repealed in 1933 by the 21st Amendment).

In 1957, the world’s first commercial nuclear power plant, the Shippingport Atomic Power Station in Pennsylvania, began supplying electricity to customers. (It was taken out of service in 1982.)

In 1972, with peace talks stalled, the U.S. launched Operation Linebacker II, its heaviest bombing of North Vietnam in the Vietnam War. The operation lasted 11 days (an agreement known as the Paris Peace Accords was signed in January 1973.

In 2019, the U.S. House impeached President Donald Trump on two charges, sending his case to the Senate for trial (It was the first of two Trump impeachment trials that would end in acquittal). The articles of impeachment accused him of abuse of power to investigate Democratic rival Joe Biden before the 2020 election and obstructing Congress’ investigation of the matter.

In 2022, Argentina beat France 4-2 in a penalty shootout to claim a third World Cup, the first for star Lionel Messi.

In 2023, Pope Francis approved letting Catholic priests bless same-sex couples under certain conditions, a radical shift in policy that aimed to make the church more inclusive while maintaining its strict ban on gay marriage.

Today’s Birthdays:

Chef Jacques Pépin is 90.
Rock musician Keith Richards is 82.
Filmmaker Alan Rudolph is 82.
Filmmaker Steven Spielberg is 79.
Filmmaker Gillian Armstrong is 75.
Actor Brad Pitt is 62.
Singer Alejandro Sanz is 57.
Tennis Hall of Famer Arantxa Sanchez Vicario is 54.
Pop singer Sia is 50.
Country singer-songwriter Randy Houser is 50.
Actor Katie Holmes is 47.
Singer Christina Aguilera is 45.
MLB outfielder Ronald Acuña Jr. is 28.
NFL quarterback Jayden Daniels is 25.
Singer Billie Eilish is 24.