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Orioles closer Felix Bautista has struck out a ridiculous amount of hitters this year, more than any starter on multiple teams in the MLB.The Orioles have taken the MLB world by storm across the second half of 2022 and the first half of 2023. They currently have one of the best records in the ML...

Miami coach Mario Cristobal reiterated Monday that he takes full responsibility for the Hurricanes not taking a knee in the final seconds of their loss to Georgia Tech. That came even as offensive coordinator Shannon Dawson revealed that he actually called the play in which the ball was fumbled away

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Andrew Tate asserted that an individual's upbringing was based on the rules of the higher authorities

As teenagers start or head back to university this month, we’ve found three ways to level up student classics: instant ramen, ravioli and baked beans. Pre-made food has never tasted this good. As part of our Budget Bites column – where we’ve teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month – this month’s instalment is all about dishes that make the most of staple ingredients while keeping your fresh shopping list minimal. We’ve also provided a handy shopping list for the ingredients (though hopefully most of it will be knocking about already), which are used across all recipes to ensure minimal food waste. You just need to decide where to shop, whether it’s locally or online. Shopping list 2 baking potatoes (large) 6 cloves garlic 20g fresh ginger 20g fresh chives 60g rocket 200g fresh spinach 200g chestnut mushrooms 125g cheddar 30g unsalted butter 250g spinach and ricotta ravioli 2 instant ramen packets 400g tinned baked beans 1.5 tbsp gochujang 3 tbsp sesame oil 3 tbsp vegetable oil 1 tbsp cider vinegar 1 tsp mild chilli powder 1 tbsp tahini 2 tbsp light soy sauce 1 tsp honey Instant green ramen with sticky soy minced mushrooms If you aren't a fan of mushrooms, try replacing them with crumbled firm tofu. Serves: 2 Ingredients: 200g chestnut mushrooms 3 tbsp vegetable oil 2 instant ramen packets 2 cloves garlic 200g fresh spinach 20g rocket 1 tbsp tahini 2 tbsp light soy sauce 1 tsp honey Method: 1. Fill the kettle with water and put it on to boil, this will be for the broth and noodles later. 2. Mince 200g of mushrooms on a chopping board like you might chop herbs, until rice-like in size. You can use a food processor here if you are low on time. 3. Add 3 tbsp of oil to a large frying pan and place it over a high heat. 4. Once the oil starts to shimmer and loosen, add the mushrooms. Fry, tossing occasionally for 8-10 minutes, until golden in places. Get on with the rest of the dish in the next steps while you wait. 5. Tip the flavour sachets from 2 packets of instant noodles into a medium saucepan. Peel, then finely grate in 2 cloves of garlic and add 700ml of boiling water from the kettle. 6. Place the pan over a high heat, then add 200g of spinach and 20g of rocket. Boil for 4-5 minutes, stirring occasionally until the spinach wilts, darkens, and softens fully. Get on with the rest of the dish in the next steps while you wait. 7. Add the noodles from the packets to another medium saucepan and cover with boiling water from the kettle. 8. Place the pan over a high heat and boil for 2-3 minutes, until soft but still with a slight bite. Get on with the rest of the dish in the next steps while you wait. 9. Once the spinach has darkened and wilted, take the pan off the heat, add 1 tbsp of tahini and blitz until smooth and bright green with a hand blender. You have made your green broth! 10. Once the noodles are ready, use tongs to transfer them straight into bowls. Pour over the green broth and turn your attention back to the mushrooms. 11. Add 2 tbsp of soy sauce and 1 tsp of honey to the mushrooms. Cook over a high heat for 1-2 minutes, tossing regularly, until dark and sticky. 12. Spoon the mushrooms over the noodles and tuck in! Pre-made ravioli cheddar cacio e pepe We use spinach and ricotta ravioli in this recipe, but feel free to get creative and use different pre-made filled pastas. Serves: 2 Ingredients: 75g cheddar 10g fresh chives 30g unsalted butter 2 cloves garlic 1 tsp mild chilli powder 250g spinach and ricotta ravioli Method: 1. Fill the kettle with water and put it on to boil. This will be for the pasta later. 2. Coarsely grate 75g of cheddar, then finely chop 10g of chives crossways on the same board - we will need these later. 3. Melt 15g of the butter in a small pan over a low heat. 4. Once the butter starts to foam, peel and finely grate in 2 cloves of garlic and add 1 tsp of mild chilli powder. Take the pan off the heat and allow everything to cook and infuse in the residual heat while you get on with the rest of the dish in the next steps. 5. Add 250g of ravioli to a medium saucepan and cover with boiling water from the kettle. Place the pan over a high heat. 6. Cook for 3-4 minutes, until the pasta is soft and the filling is piping hot. Get on with the rest of the dish in the next steps while you wait. 7. Grind 1 tbsp of pepper into a large frying pan, toast it over a medium heat for 2-3 minutes, tossing occasionally, until fragrant. 8. Add the remaining 15g of butter to the pepper and allow it to melt in the pan. 9. Once the ravioli is ready, use a slotted spoon to transfer it to the pan with the pepper and butter. Toss and swirl everything to create a loose emulsion of the butter and pasta water around the ravioli. 10. Take the pan off the heat and toss through the cheese - add a splash of pasta water if it starts to look a little sticky or thick. We are looking for a loose emulsion of the cheese, butter, and pasta water at this stage. 11. Divide the pasta between plates. Drizzle over the garlic chilli butter and scatter over the chives. Gochujang baked bean jacket potatoes These levelled-up baked beans also taste great on toast or wrapped in crispy puff pastry! Serves: 2 Ingredients: 2 baking potatoes (large) 400g tinned baked beans 1.5 tbsp gochujang 2 cloves garlic 20g fresh ginger 3 tbsp sesame oil 50g cheddar 10g fresh chives 40g rocket 1 tbsp cider vinegar Method: 1. Preheat the oven to 230C. 2. Stab 2 baking potatoes all over with a fork. Cook in the microwave on full power for 10-12 minutes, until soft throughout. Flip them over halfway through to ensure an even cooking. Get on with the rest of the dish in the next steps while you wait. 3. Add 1 400g tin of baked beans to a medium saucepan. Add 1 ½ tbsp of gochujang, then peel and finely grate in 2 cloves of garlic and 20g of ginger. 4. Place the pan over a low heat, slowly bring the beans up to a simmer, and cook for 4-5 minutes, until piping hot. 5. Once the potatoes are ready, transfer them to a small baking tray. Rub with 2 tbsp of the sesame oil and a generous pinch of salt. 6. Bake in the oven for 8-10 minutes, until the skin is crisp and golden. Get on with the rest of the dish in the next steps while you wait. 7. Coarsely grate 50g of cheddar, then finely chop 10g of chives crossways on the same board. 8. Add 40g of rocket to a large mixing bowl, toss with 1 tbsp of sesame oil, 1 tbsp of vinegar, and a pinch of salt. If you are still waiting for the potatoes, now would be a great time to crack on with a bit of washing up. 9. Once the potatoes are ready, split them lengthwise in half and fill with the baked beans. Scatter over the cheese, chives, and serve with the salad. In response to the rising cost of living, we have teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month. Find out more about Sorted and their nifty meal-planning app Sidekick at sortedfood.com/sidekick. Read More Epicurus: American fast food meets the Middle East in Camden Market The dish that defines me: Evelin Eros’s rum cake ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’ What Bake Off’s Jurgen Krauss really thinks of his shock elimination

The cup specialists have so far struggled with the new league. After winning the Euros and reaching the World Cup final, the Lionesses face the prospect of a rare failure in the inaugural Women’s Nations League. England must beat Netherlands at Wembley on Friday and then Scotland at Hampden on Tuesday to have any chance of topping their group. But given Sarina Wiegman also won the Euros and reached the World Cup final with her native Netherlands, allowing the Dutchwoman to claim the title of the ultimate tournament manager, perhaps the return to must-win, knockout football will suit the Lionesses ahead of a decisive week. Qualification for the Olympics is on the line, after all. But that has also been the case throughout England’s Nations League campaign and after hitting great heights in each of the last two summers, Wiegman’s side have suffered their first real dip in form. Now they must shake off their World Cup hangover, after they were beaten by the Netherlands in September and following last month’s damaging defeat in Belgium. Wiegman’s side have been unusually flat and their performances have featured too many errors: now hit by further injuries to the defence and without captain Millie Bright, England’s backs are against the wall. Though there is also an argument that such a mindset can benefit them, making their task clearer. It was at the World Cup where the Lionesses used their resilience in overcoming injuries and unforeseen hurdles, to adapt their plans and reach the final. They face a similar situation now with elimination from the Olympics qualification process on the line – even if they also require Belgium to drop points against either Scotland or the Netherlands. “I think it suits us; we’ve got the character to do that,” said midfielder Keira Walsh. “I think the team is ready,” Wiegman said. “We’re very clear on how we want to play and what we want to do.” There remains a question over the centre of defence, however. Bright has started England’s last 11 games since the start of the World Cup but has been ruled out of the matches against the Netherlands and Scotland because of a recurrence of the knee injury that threatened her place in Wiegman’s World Cup squad before the summer. In her absence, Alex Greenwood and Jess Carter will form a new centre-back pair. But behind those two in the pecking order, there is a lack of experience: Lotte Wubben-Moy, Esme Morgan and Maya Le Tissier have 12 caps between them. Millie Turner, called up to replace Bright, has yet to play for her country. Even with Bright in the side, England’s defensive record since the World Cup has been poor and what was a strength in Australia can no longer be relied upon in the same way. The Lionesses conceded twice in Utrecht, three times in Louven. England still continued to control the ball and create chances but they failed to take them – and paid the price. “I think it was maybe just a slight lack of concentration at times,” Walsh said. “I think it happens and most of the time you don’t get punished. I think it was just one of those games where we did. But let’s not catastrophise it.” There were still positives to be taken, Walsh continued, and to add to that there is now the welcome return of Beth Mead. The Euros Golden Boot winner and player of the tournament is back with the Lionesses for the first time in over a year, after returning from her ACL injury. Mead feels she is sharp after scoring twice for Arsenal at the weekend, playing with freedom after withstanding the hardest year of her life. Wiegman, who was patient in bringing the forward back, says she is training like she “hasn’t been away”. Her return adds to England’s remarkable depth in the forward positions, and the international window arrives with those options hitting form in the Women’s Nations League as well. On Sunday, Mead hit her first goals since her injury return; Lauren James has five in her last two WSL starts for Chelsea; Rachel Daly has scored in two games in a row for Aston Villa; as has Lauren Hemp with Manchester City. Alessia Russo and Chloe Kelly are competing for places among the forward line as well. “This time of the season, everybody has already played a lot of games and they feel more settled within their environments,” Walsh said earlier this week. “I think you can see that with our forward players creating and scoring. Training today was the first session that everyone was on the grass and it was really competitive. It was a really good intensity. So for me, playing behind those players is really exciting.” Mead offers something fresh as well, to add to the true No 9s of Russo and Daly, the touchline-hugging wingers of Hemp and Kelly, and the all-round, dynamic threat of James. “She’s a little bit different to the rest,” Walsh said. “She has much more of a striker’s mindset in terms of the way she wants to finish and get on the end of things. I think Hempo [Lauren Hemp] and Chloe [Kelly] are very direct. They like the balls to go one v one, whereas I think Beth comes inside a little bit more, I think it’s good to have such a variety.” Under Wiegman, the Lionesses haven’t got much wrong, but now Walsh says England “want to put things right”. It starts at Wembley. Read More Is England vs Netherlands on TV? Channel, time and how to watch Lionesses What do the Lionesses need to do for Team GB to qualify for the Olympics? Sarina Wiegman dismisses concerns over inexperienced England defence

In the absence of their championship starting point guard, the Denver Nuggets have been kept afloat by the hot hand of Reggie Jackson.

The European Union has immobilized more than €200 billion ($215 billion) in Russian central bank assets since Moscow