If you think the roads have gotten busier on your morning commute, you’re not alone

An Illinois man who attacked a police officer and a Reuters cameraman during the U.S. Capitol riot has been sentenced to more than four years in prison

Mandy Patinkin, known for playing swordsman Inigo Montoya in the 1987 film The Princess Bride, has mocked Twitter CEO Elon Musk for quoting one of Montoya’s famous lines. In an interview with CNBC Musk was asked about his controversial and sometimes false comments made on Twitter. Musk told interviewer David Faber: ‘You know, I’m reminded of. There’s a scene in The Princess Bride - great movie - where he confronts the person who killed his father and he says, ‘Offer me money, offer me power, I don’t care.’’ ‘So you just don’t care?’ Faber followed up. ‘I‘ll say what I want to say and if the consequence of that is losing money, so be it,’ Musk replied. Sign up to our free Indy100 weekly newsletter The question was asked specifically in relation to Musk’s remarks often resulting in a loss of advertising revenue. In response to Musk’s comment, Patinkin quote tweeted a clip of the interview, writing: ‘I do not think it means what you think it means.’ Fans loved Patinkin’s comment: Some even pointed out that Musk got the quote wrong, emphasising his lack of understanding of the movie. Patinkin has not shied away from speaking up in recent weeks. He was seen picketing outside Warner Bros Discovery’s offices amongst other writers for the ongoing WGA strike amongst TV and film writers. He held a sign referencing another iconic quote from The Princess Bride, Reading ‘you killed residuals prepare to pay!’ Of course referring to the line, ‘hello, my name is Inigo Montoya. You killed my father. Prepare to die.’ Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

Mexico has extradited Ovidio Guzmán López, a son of former Sinaloa cartel leader Joaquin “El Chapo” Guzmán, to the United States to face drug trafficking charges

BEIJING China's finance ministry on Wednesday unveiled a package of tax relief measures to support small businesses and

Ben Wheatley feels as if shooting 'Meg 2' was a "wild-fever" dream but admitted it was nice to have some "distance" from it between filming and release.

Danish pastries are world-famous, but what do you know about the rest of Scandinavian cuisine? With a food philosophy that centres around seasonal produce, perhaps the Scandi approach to cooking is the way forward when considering the environment and the cost-of-living crisis. “It’s very seasonal, lots of vegetables and very clean flavours,” Copenhagen-based chef and food writer Trine Hahnemann says of Danish cuisine. “So salt, pepper, nutmeg; salt, pepper, lemon; salt, pepper, vinegar – it’s not bland at all, we use spices, but we use them one at a time.” Hahnemann, 58, says this emphasis on seasonality helps save money. “It becomes too expensive to buy vegetables that are out of season, that are shipped or whatever,” she explains – but she’s all to aware that the Danish food scene is a bit of a paradox. She mentions produce “that have become everyday things, which people eat every day – like cucumbers, tomatoes and bananas. You can’t convince people there’s also a season for bananas – it’s year round, all the time. They’re the biggest fruit in Denmark”. This doesn’t stop Hahnemann advocating for eating the seasons – which in Denmark means you might be limited to root vegetables and potatoes in the winter. This isn’t necessarily a bad thing, particularly as we’re now coming into summer and there’s a glut of fruit and vegetables available. Summer cabbage, radish, fennel, tomatoes, cucumbers, courgettes, strawberries, tomatoes – they’re all in her shopping basket during this time of year. Hahnemann is a salad fan, and she’s devoted a whole section of her new cookbook, Simply Scandinavian, to them. The chef argues people “don’t take [salads] seriously enough” – and opening a bag from the supermarket won’t quite cut it. “Buy a few vegetables, bake them nicely in the oven with either lemon juice and a little bit of a spice of some kind – it could be garam masala, it could be garlic – then always have a nice dressing. Spend some money on some good oils or good vinegars, because that’s where the flavours are. “Then think about texture… Texture means a lot when we eat.” The moral of the story? “Salads are amazing, because there are no rules – anything can become a salad,” she says. Hahnemann learned traditional Scandinavian cooking from her grandmother, saying: “My favourite dish when I was little that my grandmother would cook for me was meatballs with the cucumber salad.” Her grandma ever explicitly taught her how to make this dish – Hahnemann was instructed to help out, and eventually learned classic Danish recipes through osmosis. “It was much later in my 20s I realised what an amazing gift she’d given me without ever asking if I wanted to be involved – because I was involved, but I was never asked to be part of the cooking. I just saw it all tasted it,” Hahnemann says. Not that feeding Hahnemann was much of a chore: “When I was a child I loved everything. The only thing I didn’t like was a well-done omelette, that was the only thing I couldn’t eat when I was little.” Hahnemann’s grandmother also taught her how to bake, drawing upon the traditional recipes Denmark is famous for. As a child, she practised baking while living on a commune with her parents in the Sixties and Seventies. “There was this idea that children, their creativity should be nurtured, you shouldn’t put limits on things. So I baked all these horrible cakes and the grown-ups would eat them and say, ‘Oh, it’s wonderful Trine’ – and it was nothing like that,” Hahnemann remembers with a laugh. It was only when someone in the commune started giving her tips on beating the butter and sugar before adding the rest of the ingredients that “all of a sudden this world opened up to me about baking”. Hahnemann still uses baking as a tool when she’s “really stressed out”, and has a bakery in Copenhagen putting the spotlight on traditional Scandinavian bakes like cardamom buns and rye bread. She says baking is “the most important thing” about Scandinavian cuisine. “Because of the rye bread, and the whole lunch concept of open sandwiches on the rye bread. The whole breakfast is about bread, then you have all the celebratory baked goods – that you can say we now eat on a more regular basis.” While Hahnemann accepts some “traditions are disappearing, because everybody’s working so much”, she’s keen to keep the spotlight on traditional buns, breads and baking. When she recently taught a baking class, she was “so happy” to have a group of male friends in their 20s sign up, saying: “I think it’s important to keep it alive.” ‘Simply Scandinavian’ by Trine Hahnemann (Quadrille, £27).

Users of X, the platform formerly known as Twitter, likely noticed a pop-up when logging

In a nod to the Teenage Mutant Ninja Turtles' favorite food, Pizza Hut served up its signature dish to select customers in the subways of New York City, the company announced.

Chelsea head coach Mauricio Pochettino has revealed his plans for Marc Cucurella, who came close to leaving for Manchester United on loan in the summer.

Sadiq Khan says he would support a bid for London to host the 2026 Games after Victoria pulled out.

The National Women’s Soccer League couldn’t have scripted a better championship game matchup