Nobel laureate Louise Glück has died

Kevin Turen, the accomplished producer of hit series 'Euphoria' and 'The Idol', died suddenly at the age of 44, leaving the entertainment world in shock

MESEBERG Germany's government must be careful that its economic stimulus measures do not spur inflation, Chancellor Olaf Scholz

'Today' fill-in host Kristen Welker was excited to cover the morning show in the absence of Hoda Kotb and Savannah Guthrie

Vladimir Putin’s forces have unleashed “waves” of drone strikes on Ukraine’s capital city for a second consecutive night, Kyiv’s military has said. Russia’s intensified attacks on Kyiv came after weeks of pause, as fighting continues to rage at hotspots along the vast frontline, with both sides hoping to make tactical gains before winter sets in. After securing multiple footholds on the eastern bank, Ukrainian troops have worked to push back Russian forces at the Dnipro River, with their military claiming to have repelled 12 attacks over the weekend. Mr Putin has lost around a brigade’s worth of forces there in a month, claims Kyiv. Meanwhile, Russia is suffering “particularly heavy losses” on the Donetsk frontline as it seeks to capture the tactically key Ukrainian city of Avdiivka, with cluster munitions hampering both sides’ ability to advance, the UK’s Ministry of Defence said on Saturday. But neither side has achieved substantial progress in any fighting hotspot, and “there are few immediate prospects of major changes in the frontline” as colder winter weather sets in earnest in eastern Ukraine, the ministry said. Read More David Cameron meets Zelensky in Ukraine in first visit as foreign secretary – and praises Boris Johnson In Russia, more Kremlin critics are being imprisoned as intolerance of dissent grows Russian court convicts a woman for protesting the war in Ukraine in latest crackdown on free speech Bombs, betrayal and burying loved ones: Plight of one Ukraine village illustrates toll of Russia’s invasion

Houston Texans QB C.J. Stroud was hit helmet-to-helmet on a misjudged fumble call in the first half of Sunday's game against the Cincinnati Bengals.

By Andy Sullivan WASHINGTON The latest standoff over the U.S. debt ceiling, resolved just days before the government

This creation is heavily inspired by one of my favourite signature bakes in the Bake Off tent,” says Crystelle Pereira, who was a runner-up on the show in 2021. “I had made a focaccia during Bread Week, with roasted grapes, sharp, salty feta, crunchy walnuts and fresh fennel. “It went down a treat, and so I’ve transferred all of the same flavours and textures into crispy crostini – little bites of sweet and salty deliciousness.” Roasted grape, honey and feta crostini Ingredients: For the infused oil: 50ml olive oil 2 garlic cloves, grated ½ tablespoon dried thyme For the crostini: 240g black seedless grapes (about 24 grapes) 200g feta 10 walnuts, skin on 1 small baguette 1½ tablespoons runny honey ¼ fresh fennel bulb, thinly sliced (optional) A bunch of fresh thymea pinch of fine sea salt and ground black pepper Method: 1. Preheat the oven to 180C fan/400F/gas mark 6. 2. First make the infused oil. Place the olive oil in a small saucepan with the garlic and thyme and heat very gently over a low heat for about 10 minutes, until the oil is sizzling and fragrant. Turn off the heat and set aside. 3. Arrange the grapes in a roasting tray and spoon over 3 teaspoons of the infused oil. Toss the grapes until they are coated, then place in the oven and roast for 20 minutes, until they are sizzling and the skins have shrivelled slightly. Allow to cool, then slice each grape in half lengthways. 4. Place the feta in a food processor with a splash of feta water (or a splash of milk if your feta does not have water), a good pinch of pepper and a tiny pinch of salt and blend until completely smooth. 5. Place the walnuts in a dry frying pan over a medium heat and toast for around 7 minutes until slightly browned and fragrant. Allow to cool slightly, then break into small pieces and set aside. 6. Slice the baguette diagonally into thin crostini slices (about 1.5cm thick) and drizzle a teaspoon of the infused oil over each slice. Place these on a tray and toast in the oven for 7–10 minutes until crispy and golden, or alternatively cook on a griddle pan over a high heat for 4 minutes, flipping halfway through. 7. To assemble, spread 1 heaped teaspoon of whipped feta over each crostini and drizzle with honey. Top with about 4 grape halves and a scatter of fennel, crushed walnuts and fresh thyme leaves, and serve straight away. Recipe from ‘Flavour Kitchen: Vibrant Recipes with Creative Twists’ by Crystelle Pereira (Kyle Books, £22). Read More BBQ salad recipes without a soggy lettuce leaf in sight Grace Dent’s quick and easy recipes that only require the microwave How to shop for and cook Japanese food at home like a pro Crystelle Pereira: ‘This is controversial but... French food isn’t that great’ Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions Showstopping BBQ main dishes for a hot grill summer

USA take on Ghana on October 17.

Leona Maguire played her final six holes in 6 under and shot an 8-under 64 to win the Meijer LPGA Classic by two strokes, her second tour victory

Carlos Alcaraz vowed to "grow up" after his reign as US Open champion was brought to an abrupt end in a semi-final defeat...

LOS ANGELES--(BUSINESS WIRE)--Oct 12, 2023--