List of All Articles with Tag 'l'

The border crossing with Egypt is the only point of exit for Palestinians looking to flee Gaza.

By Amlan Chakraborty and Sudipto Ganguly NEW DELHI/MUMBAI Cricket celebrated its much-awaited return to Olympics on Monday and

Mr Beast and Miranda Cosgrove have recreated one of the actor's most viral moments from an interview in 2022 where she reveals she "actually does cuss a little". Cosgrove broke the internet after she stumbled revealing her favourite curse word, and in the new TikTok, Mr Beast can be seen begging her to say it again. "Just say it!", he begs, before she eventually gives in, and he delivers a crazy celebration as though his favourite team had just scored. The duo we never knew we needed. Sign up to our free Indy100 weekly newsletter

'Minecraft' turns 15 next year and it is proving ever-popular.

Israel-Hamas war rages as crisis deepens in Gaza ... Minecraft has sold over 300 million copies ... Suzanne Somers, fitness icon and star of "Three's Company,"

After a good old-fashioned revenge game in Week 5, Monday Night Football features another revenge angle in Week 6.

France midfielder Eduardo Camavinga has reiterated his stance that he does not want to play as a left-back for Real Madrid, though insisted he will help the team in any way he can.

Workers at Chevron's two liquefied natural gas (LNG) plants in Australia reaffirmed their plan to resume strikes as

Chicago Fed president Austan Goolsbee said it is "undeniable" that the slowdown in U.S. inflation is a trend

By Gabriella Borter and Joseph Ax STAFFORD, Virginia At a community fair in Stafford, Virginia, this month, Britainy

Autumn brings a cornucopia of colour to farmers’ markets, writes Gurdeep Loyal in the latest instalment of our guide to shopping at Borough Market. From red Russet apples and wild mushrooms and game birds, to butternut, acorn, pumpkin and delicata squashes; from turbot, king of the flatfish, to fresh clams; from freshly excavated beetroot to custard-coloured quinces to the purple of ripe autumn figs… there’s many a sight to behold. The recipes below are from Brindisa, a Spanish food stall that is celebrating its 25th anniversary at the market this year. From a clam and chickpea stew that’s perfect for cosy evenings to a hearty haricot beans with wild mushrooms, make the most of the season’s bounty with these delightful dinners. Clam and chickpea stew This recipe is from Monika Linton’s book Brindisa: A True Taste of Spain and has been adapted by Sophie Rushton-Smith. For the best taste and results with this recipe, Rushton-Smith recommends using the best quality shellfish you can find. Serves: 4 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 800g of shellfish, for example, clams or cockles A jar of Brindisa sofrito sauce A jar of Navarrico chickpeas 200ml or half a bottle of Fumet fish stock ½ tsp of sugar 1 tbsp finely chopped parsely Method: 1. Prepare the shellfish you have chosen for the stew well, wash and discard any shells that have broken etc. 2. Heat the Sofrito sauce in a pan and add a jar of chickpeas. Heat together for 2 minutes, until the mixture comes to a simmer. 3. Add the fumet rojo, there should be enough liquid for the chickpeas to begin to float. Taste the liquid and add the sugar if the sofrito tastes a little too acidic. 4. Add the shellfish (clams, cockles etc), bring to a vigorous boil, and put the lid on the pan for 1-2 minutes, just long enough for the shellfish to cook and release their juices. 5. Take the pan from the heat, stir in the parsley, and add a twist of black pepper. 6. To serve, lift out the chickpeas and shellfish with a slotted spoon and put into small bowls, then cover them with a ladleful of the cooking liquid. Garnish with a sprinkling of parsley. Haricot beans with wild mushrooms Serves: 4 Prep time: 10 minutes | Cooking time: 10 minutes Ingredients: 1 jar Navarrico haricot butter beans 150g wild mushrooms Brindisa Arbequina olive oil 2 shallots 2 cloves garlic Parsley Method: 1. Drain the beans, dabbing with a paper towel to remove any excess moisture. 2. Clean the mushrooms with a damp cloth and cut them into medium-sized pieces. Dice the shallots and slice the garlic. Chop the parsley. 3. Place a large frying pan on a medium heat with a little olive oil. Cook the mushrooms until they just start to colour. 4. Reduce the heat, add the shallots and garlic and cook for about 5 minutes to soften. It is crucial because of the subtlety of flavours that you do not burn or over-brown your garlic. 5. Add the beans and warm through. 6. To finish, salt to taste, add a glug of olive oil and sprinkle over with parsley. For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More Obsessed with Boursin? It’s the perfect way to elevate your leftovers Farmers’ markets in autumn are a cornucopia of colour Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up How to cook to keep your gut healthy Three recipes from Michel Roux’s new fuss-free French cookbook

By Akash Sriram Tesla's margins are likely to drop in the third quarter and take a bigger hit