内容摘要：Though the U.S. and China may want to find a way back to the negotiating table, “this won’t be an easy path to navigate with both countries doubling down and bilateral engagement at a virtual standstill,’’ said former U.S. trade official Wendy Cutler, a vice president at the Asia Society Policy Institute.

Though the U.S. and China may want to find a way back to the negotiating table, “this won’t be an easy path to navigate with both countries doubling down and bilateral engagement at a virtual standstill,’’ said former U.S. trade official Wendy Cutler, a vice president at the Asia Society Policy Institute.

decisions, among other measures meant to charge up the industry. Oklo, which is developing fast fission power plants, jumped 23%.Trump’s latest tariff threats stirred up Wall Street after it had recovered most of the losses it had earlier taken because of the trade war. The S&P 500 dropped

at one point last month, when worries were at their height about whether Trump’s stiff tariffs would cause a global recession. The index thenafter Trump paused his tariffs on many countries, most notably China.In other trading Monday, Brent crude, the international standard, fell 4 cents to $64.74 per barrel.

The U.S. dollar advanced to 142.81 Japanese yen from 142.48 yen. The euro edged higher, to $1.1388 from $1.1367.Roasted chicken is a Passover mainstay. It’s easy to prepare while keeping kosher and takes well to a variety of seasonings and sauces, like bold and savory chutney. Though the selection available at most grocery stores suggests otherwise, not all chutneys contain mango. Nor are they all sweet. In fact, many contain no fruit at all.

In this recipe from our cookbook “

,” we season the bird with a blend of Indian spices, then serve it with a savory green chutney made with a simple puree of arugula, cilantro, garlic and serrano chilies, along with fresh lime wedges. The richly browned skin is balanced by the lighter flavors of the lime and herbs in the chutney, with just a bit of heat.Many people oil the cooking grates — big blunder! Follow my mantra: “Oil the food, not the grates!” If you brush oil on hot cooking grates (and a lit grill), you run the risk of a big flare-up. The oil that you have brushed on will instantly burn, leaving a sticky residue that will “glue” your food to the grates, making it stick, break apart and dry out_like dehydrating food. If you oil the food, it will stay juicy and promote caramelization_those great grill marks! And help to prevent “stickage.”

Always preheat a gas grill with all burners on high, or wait until charcoal briquettes are covered with a white-gray ash. Preheating also burns off residue and makes it easier to clean the grill. Contrary to popular belief, you don’t ever need to cook on a grill that is hotter than 550 F. The hotter the grill, the more likely you will burn the outside of the food before the inside is cooked.An outdoor grill is like a cast-iron skillet. It gets better and better the more you use it, but you do need to clean it every time you use it. Clean the grill grates twice every cookout with a stiff, metal-bristle grill cleaning brush — before and after you cook. If you do this, it will never be a big job to clean your grill. If you don’t have a grill cleaning brush, crumble a ball of heavy-duty aluminum foil and hold it in a pair of 12-inch locking chef tongs to use to clean the grill.

The most frequent mistake is to choose the wrong cooking method. To be a good griller, you must know the difference between direct, indirect or combo grilling and when to use them. Direct grilling means that the food is set directly over the heat source — similar to broiling in your oven. Indirect grilling means the heat is on either side of the food and the burners are turned off under the food — similar to roasting and baking in your oven. Combo grilling means that you sear the food over direct heat (i.e., to sear a tenderloin, or large steak) before moving it to indirect heat to finish the cooking process. Remember this general rule of thumb: If the food takes less than 20 minutes to cook, use the DIRECT METHOD. If the food takes more than 20 minutes to cook, use the INDIRECT METHOD.Never use a water bottle to extinguish a flare-up. Spraying water on a hot fire can produce steam vapors which may cause severe burns. The water can also crack the porcelain-enamel finish, resulting in damage to your grill. Fire loves oxygen, so cook with the lid down and don’t peek. Repeatedly lifting the lid to “peek” and check the food while it’s cooking lengthens cooking time. If you have a full-on fire, turn all the burners off, remove the food and extinguish the flames with kosher salt or baking soda. In a worst-case scenario, use a fire extinguisher, but know that it will ruin your grill.