Police say two people carjacked an FBI agent in Washington, D

PITTSBURGH--(BUSINESS WIRE)--Jul 27, 2023--

SACRAMENTO, Calif.--(BUSINESS WIRE)--Oct 31, 2023--

Millions of people in Louisiana and Oregon have had their data compromised in the sprawling cyberattack that has also hit the US federal government, state agencies said late Thursday.

“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

By Lucy Craymer WELLINGTON New Zealand's consumer inflation came in slightly above expectations in the second quarter, driving

Manchester City are celebrating a return to the Champions League final after crushing holders Real Madrid with one of the greatest performances in the club’s history. Pep Guardiola’s treble-chasing side overwhelmed the 14-time European champions 4-0 at the Etihad Stadium on Wednesday, booking their place in next month’s Istanbul showpiece 5-1 on aggregate. Victory was as convincing as the scoreline suggests with Madrid struggling to live with the pace and power of City and grateful to goalkeeper Thibaut Courtois for preventing an even bigger landslide. Bernardo Silva set City on their way to a final date against Inter Milan with two first-half goals before Eder Militao turned into his own net and Julian Alvarez added a late fourth. City will now hope to lift the trophy and make amends for their loss in the 2021 final as part of what could be a glorious treble. The first of those trophies could come on Sunday if they beat Chelsea to clinch the Premier League with the FA Cup final against Manchester United on June 3. City manager Guardiola said: “In the Premier League we are close, we know we need one more game. “We play against our neighbours and against an Italian team in the finals. The season is really, really good. Now we have to lift it. We are close and of course we are going to try.” Last week’s semi-final first leg against Madrid in the Bernabeu Stadium had been an even contest. City dominated possession for large spells but Real were more incisive on the counter-attack. This time City refused to allow their opponents to sit back and feel comfortable soaking up pressure. They were far more dynamic and the Spanish giants could not handle their speed and movement. The resounding win made for sweet revenge for City’s heartbreaking loss to Real and the same stage last season. Guardiola said: “It was really tough losing the way we lost. In that moment we had to swallow poison but football and sport always gives you another chance. “When the draw was Madrid, I said, ‘yeah I want it’. “Everything was there – the energy we had from a year of being criticised as players for not having character when we lost.” Carlo Ancelotti, coach of the dethroned champions, could not begrudge City their victory. “I think that Manchester City deserved to win because they played better than us,” the Italian said. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Recent history not on Rory McIlroy’s side as he aims to win US PGA Championship Jordan Henderson ready for challenge of expected Liverpool midfield overhaul Scientists aiming to move closer to cracking concussion code for female athletes

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By Martin Coulter and Supantha Mukherjee LONDON/STOCKHOLM As the race to develop more powerful artificial intelligence services like

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