Dentons, the world's biggest law firm by number of employees, is distancing itself from its business in China in response to intensifying regulation in the country.

Power problems in Texas seem relatively frequent in recent years. Cold snaps, heat waves, freak storms -- any of them can tax the state's independent power grid, which is largely cut off from the rest of the country.

The American consumer’s confidence jumped in June to its highest level in 18 months as a strong labor market continues to buoy the U.S. economy

Washington should crank up the pressure on Moscow as Russian President Vladimir Putin is confronted by a powerful one-two punch of military and economic failures, former CIA director David Petraeus tells CNN.

“This is one of those quick and easy recipes that can be thrown together in next to no time,” says British-Iranian chef and author, Sabrina Ghayour. “I love this kind of dish with a green leaf salad and a simple vinaigrette on the side, but you can also cut it into smaller portions and serve it as snacks or light bites with drinks, too.” Courgette, lemon, feta and pine nut tart Serves: 4 Ingredients: 200g feta cheese, finely crumbled 250g ricotta cheese 1 tsp dried mint 1 tsp dried wild oregano 2 tsp lemon extractfinely grated zest of 1 unwaxed lemon 1 x 320g ready-rolled puff pastry sheet (about 350mm x 230mm) 1 courgette, very thinly slicedolive oil Handful of pine nuts 2 tbsp clear honey ½ tsp pul biber chilli flakes (omit if you prefer) Maldon sea salt flakes and freshly ground black pepper Method: 1. Preheat the oven to 220C (200C fan), gas mark 7. Line a large baking tray with baking paper. 2. Put the feta, ricotta, dried herbs and lemon extract and zest into a mixing bowl with a good seasoning of salt and pepper and beat together until smooth. 3. Place the puff pastry sheet on the lined tray and score a 1cm-wide border around the edges, then spread the cheese mixture across the pastry up to the scored border. 4. Lay the courgette slices, slightly overlapping, on the cheese mixture, season well with salt and pepper, and drizzle with olive oil. Scatter over the pine nuts and bake for 16-18 minutes until the pastry edges are nicely browned. 5. Remove from the oven and leave to cool slightly, then drizzle with the honey and sprinkle with the pul biber before serving. Crispy sticky harissa lamb “Cantonese crispy shredded chilli beef is one of my all-time favourite dishes,” says Ghayour. “This is very much my own creation and my nod to that wonderful combination of sweet and sticky, crispy and chewy bites of meat, but using lamb and adding peppers to the mix instead of carrots. It’s an explosion of flavour that ticks every box.” Serves: 3-4 Ingredients: 6 tbsp cornflour 350g lamb leg steaks, cut into 1cm-wide strips Vegetable oil, for frying 1 large onion, halved and thinly sliced into half moons 1 red pepper, cored, deseeded and cut into very thin strips 5 spring onions, thinly sliced from root to tip, reserve some for garnish Maldon sea salt flakes and freshly ground black pepper Steamed white rice, to serve For the sauce: 5 tbsp clear honey 4 tbsp rose harissa 3 tbsp rice vinegar 2 tbsp light soy sauce 2 tbsp cornflour Method: 1. Mix the cornflour with a very generous amount of salt and pepper in a mixing bowl, add the strips of lamb and really work the cornflour into the lamb for a minute or so. Set aside. 2. Heat a large frying pan over a medium-high heat, pour in about 2.5cm vegetable oil and bring to frying temperature (add a little bit of a lamb strip: if it sizzles immediately, the oil is hot enough). Line a plate with a double layer of kitchen paper. 3. While the oil is heating up, place a small saucepan over a medium heat, add all the sauce ingredients and whisk together until no lumps of cornflour remain and the mixture is smooth. Heat the sauce through, but do not let it bubble or burn, then remove from the heat. 4. Fry the lamb strips in batches in the hot oil for about two to three minutes, or until very crisp on the outside. Remove with a slotted spoon and transfer to the paper-lined plate to drain. 5. Heat another large frying pan over a high heat, add a drizzle of vegetable oil and stir-fry the onion and red pepper until browned a little. Add the lamb strips followed by the sauce and toss together until evenly coated with the sauce, then add the spring onions and combine well. Serve immediately scattered with the reserved spring onions and alongside steamed white rice. This needs no accompaniment. Tahini, almond and chocolate crumble cookies “I cannot tell you how satisfying these cookies are – so much so that I usually have a bag of the cookie dough balls stashed in my freezer ready for baking whenever the craving hits,” says Ghayour. “The texture is crumbly in an almost sandy way and the absolute optimum moment to enjoy them is 30 minutes out of the oven, when the cookies have cooled down, but the chocolate is still gooey.” Makes: 14 Ingredients: 125g salted butter, softened 125g soft light brown sugar 75g caster sugar ½ tsp ground cinnamon 100g tahini (use the solids and avoid the oil as much as possible) 150g plain flour ½ tsp baking powder ½ tsp bicarbonate of soda 50g blanched almonds, roughly chopped 200g dark chocolate chunks (70% cocoa solids) Method: 1. Beat the softened butter, sugars and cinnamon together in a mixing bowl until light and fluffy. Then add the tahini and mix until smooth. Next, add the flour, baking powder and bicarbonate of soda and mix until evenly combined. Finally, add the almonds and dark chocolate chunks and mix until evenly distributed. 2. Weigh the cookie dough, divide into 14 equal portions and form each into a ball. Chill in the refrigerator for at least four hours, or overnight if preferred. Once chilled, you can then freeze the cookie dough balls for later use. 3. To bake, preheat the oven to 180C (160C fan), gas mark 4. Line a baking tray with baking paper. 4. Place your dough balls, well spaced out, on the lined tray and gently flatten them (omit this stage if using frozen dough). Bake for 16 minutes (or 18 from frozen). Remove from the oven and leave to cool on the tray for 30 minutes, then enjoy. ‘Flavour’ by Sabrina Ghayour (Aster, £26). Read More Four delicious ways to use up leftover pumpkin this Halloween World Pasta Day: Nigella Lawson’s spaghetti with Marmite This speedy king prawn pasta has a supermarket secret weapon Midweek meals: Baked pasta Siciliana with meatballs How to make a classic lasagne Jack Stein’s Cornish mussels with spinach and cider

The NFL has pushed the kickoff return further toward irrelevance with a priority on player safety

By David Lawder MARRAKECH, Morocco The U.S. and China will both need to make major changes to put

Argentina’s former central bank chief Luis Caputo, who helmed the monetary authority during part of Mauricio Macri’s government,

BELGRADE The Serbian economy is recovering well from last year's energy shocks despite headwinds from an adverse global

Kirby Smart says complacency is the biggest challenge his Georgia Bulldogs face while trying to add a third straight national football championship

Ukraine says its air defences shot down 34 kamikaze drones this morning and overnight as Russia launched a major new wave of air strikes across the country. Russia’s attacks involved at least 44 Iranian-made Shahed drones in total, according to Ukraine’s Air Force. “Fighter aircraft, anti-aircraft missile units and mobile fire groups were engaged to repel the attack,” Ukraine’s military said on Telegram. A large number of the drones were fired on southern Ukrainian cities from the Black Sea, the air force said. It comes as Kyiv said hundreds of fighters from the Wagner mercenary group have returned to Ukraine to fight in Russia’s continuing invasion for the first time since the group’s leader Yevgeny Prigozhin died in August. The Ukrainian military said it had seen “no significant impact” on frontline dynamics from Wagner’s return to the battlefield, however. Earlier, there were reports that a fresh offensive by Russia’s forces in the coming weeks is “unlikely”, according to British intelligence. Britain’s Ministry of Defence reported that patterns in Russian deployments suggest that Vladimir Putin’s troops are “overstretched” across the frontlines in Ukraine. Read More Viktor Sokolov seen for second time in newly emerged video as he claims Russia’s Black Sea Fleet ‘performing successfully’ New video of ‘dead’ Russian Black Sea fleet commander raises doubts over Ukraine’s claim Hillary Clinton mocks Putin over Nato expansion: ‘Too bad, Vladimir. You brought it on yourself’ Ukrainian forces ‘enjoy success’ near Bakhmut as Putin deploys reserves

Rescue crews in Alaska have halted active searching for victims of a landslide that killed at least three