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The Pentagon is announcing a new $1.3 billion package of long-term military aid to Ukraine on Wednesday, including four air defense systems and an undisclosed number of drones

The Jazz went 1-2 in the Utah Summer League as a tune-up for Las Vegas, and now open its campaign against the Los Angeles Clippers.First round pick Keyonte George looks to jump start the Jazz Summer League team against the Clippers, who have No. 30 pick Kobe Brown headlining a roster. We don...

T4F, one of the largest live entertainment companies, in Latin America has released a statement in the wake of the tragic incident

Jeremy Pang doesn’t have a classic chef origin story: he “hated” food as a child. Before he turned 10, the chef, teacher and owner of the School of Wok in London admits: “I hated eating – I honestly did not like food. “Up to the age of, like, nine, it would take my mum two, three hours to get my dinner down me. I just didn’t want to eat – I wanted to go out and play football with my mates. I wanted to go and do stuff and play – I also wanted to eat fish fingers and all the stuff my friends were eating at home.” Pang grew up in a Chinese household and is a third-generation chef. When he was 10 years old, his family moved from the UK to Singapore for two years. Now aged 39 and based in southwest London, Pang says upon making the move, his “life completely changed”. He says: “When you go into hawker centres [open-air food markets] in Singapore, it’s a different world. Every single stall is a specialist in one type of food – not even cuisine. So you might have one uncle who has cooked chicken rice for his whole life, or another person who has cooked Hokkien Mee [a stir-fried noodle dish] for 40 years. “When people are as specialist as that, you cannot not want to eat it. And you see everyone digging into their food with no real etiquette – but the etiquette is the enjoyment of that bowl of food.” From there, Pang says Singapore “opened mine and my sister’s horizons” and he fell in love with food. With Singapore’s proximity to other Southeast Asian countries, he was exposed to a variety of cuisines – from Indonesian to Malaysian – many of which are taught at the School of Wok, along with the Chinese food Pang grew up with. With two kids of his own, aged six and two, Pang says: “I now feel so sorry for my mum.” Before the Covid-19 pandemic, the chef says of his oldest: “It was really difficult to get him to enjoy anything that wasn’t raw carrot or cucumber – which actually is healthy at least, but every day? That’s hard.” The pandemic shifted his son’s eating habits. Pang took a couple of months off and “cooked with him – we started making homemade pizzas, flapjacks – anything he wanted to make. He definitely at that point thought he had more of a Western palate, but I’ve known since he was really young and started eating that he does love Chinese food. “He likes the slightly lighter palate, and home-cooked Chinese food can be quite light – steamed fish, flash-fried vegetables, things like that.” One constant from Pang’s childhood to his family life now is the concept of feasting – serving multiple dishes for one meal. “This is how Asian cuisine is eaten, and should be eaten,” he says simply. “My style of cooking is 100 per cent home cooking anyway, and I’ve grown up with it. If you are Asian, that’s just a way of life. But if you’re not, it’s hard to compute how to get four or five dishes on the table, all hot or in the right state at the right time.” He continues: “Even if when we’re doing midweek meals at home, if I’m cooking Chinese or Southeast Asian just for the four of us, I’ll quite often cook two or three dishes. Those two or three dishes are there to be shared – that absolutely is our way of cooking and eating.” Pang’s latest book, Simple Family Feasts, is all about demystifying this concept for home cooks who haven’t grown up with it. Each chapter is dedicated to a different cuisine – including Chinese, Vietnamese, Singaporean and Indonesian – and shows you how to build a feast, guiding you through which dishes to make and in what order. Balance is crucial to pulling off a feast. “If, for example, you just ate crispy, deep-fried stuff – which is terribly bad for you, but we all love it – yes, you want to eat lots of it at the beginning. But five minutes later, you might get lost in that deep fried, crispy, greasy world, and so you’re likely to stop eating it at some point quite quickly. “But if you had something crispy, you have something opposite that melts in the mouth, you had something soft with a gentle bite, you had crunchy – usually from fresh vegetables or flash-fried vegetables, salads, anything like that – and you had a perfect balance of those textures. Honestly, I think you could just keep eating.” Growing up with this style of cooking must make Pang a brilliant multitasker – something he says is “a great skill to have”, but “sometimes it’s my worst enemy”. “I’m constantly multitasking – I get to the end of the day and I don’t know what’s happened, I sometimes can’t tell you what I’ve done in a day. I might have done a million different things… So in some ways, I’m very good at multitasking – but when I get home, my wife probably wouldn’t agree with that.” Like all of Pang’s cookbooks, this is an “ode to my father”, who passed away in 2009. “He’s the one who instilled that love of cooking and cuisine – especially Asian food. He never really taught me how to cook, he just said, ‘Stand and watch’, or, ‘Taste this and tell me what’s in it’. That was his style of teaching.” ‘Jeremy Pang’s School Of Wok: Simple Family Feasts’ (published by Hamlyn; £22). Read More Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day Meal plan: Romesco chicken and other recipes to fall in love with Who knew a simple flan could be so well-travelled? Midweek comfort food: Singaporean curry sauce and rice How to make Thai favourite lemongrass chicken stir-fry

When the first group of Israeli hostages was released from Gaza as part of a truce, Noam Peri's elderly father was not among them. But they brought with them...

All five answers to the questions below have something in common. Can you figure it out?

The day after the state’s Republican governor signed the ban into law, a judge in South Carolina has blocked a measure outlawing abortion at roughly six weeks of pregnancy. Abortion rights advocates and civil rights groups filed a lawsuit moments after Governor Henry McMaster announced his signature on the bill. South Carolina’s latest law – which could extend the sweeping restrictions and outright bans on abortion care across the entire US South, and threaten legal access to care for millions of Americans – is nearly identical to a bill that was blocked by the state Supreme Court last year. The decision on Friday means the state’s abortion regulations revert to previous rules that allow for abortion care up until about 20 weeks after after fertilization. “The status quo should be maintained until the Supreme Court reviews its decision,” Judge Clifton Newman said. “It’s going to end up there.” His decision on 26 May comes just four months after the state’s Supreme Court permanently struck down a similar measure, which the court determined ran afoul of the state’s constitution. Restrictions on abortion care “must be reasonable and it must be meaningful in that the time frames imposed must afford a woman sufficient time to determine she is pregnant and to take reasonable steps to terminate that pregnancy,” Justice Kaye Hearn wrote in the majority opinion on 5 January. More than a dozen states, mostly in the South, have outlawed most abortions or severely restricted access within the year after the Supreme Court’s ruling in Dobbs v Jackson Women’s Health Organization, which revoked a constitutional right to abortion care that was affirmed by the decision in Roe v Wade for nearly half a century. South Carolina remains the only state south of Virginia without severe restrictions or outright bans on abortion care past the 12th week of pregnancy. Most of those states have moved to ban abortion in nearly all cases with limited or no exceptions. Last year, lawmakers in South Carolina failed to adopt an anti-abortion law that would ban nearly all abortions in the state, but a six-week ban took effect shortly after the Supreme Court’s ruling on 24 June. In a statement following the governor’s signature on the latest six-week ban, White House press secretary Karine Jean-Pierre lambasted Republican lawmakers who are “dismantling women’s rights across the South, putting their health and lives in jeopardy. “ South Carolina’s ban will cut off access to abortion for women in the state and those across the entire region for whom South Carolina is their closest option for care,” she added. This is a developing story Read More North Carolina Republicans approve 12-week abortion ban as sweeping restrictions spread across US South Senator who voted for anti-trans bill that passed by one vote admits she wasn’t paying attention From the Civil War to today's mattress sales, Memorial Day is full of contradiction GOP leaders in Kansas back off threat to sue Democratic governor over education funding DeSantis pushes past embarrassing campaign start, outlines travel schedule for early state visits

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