List of All Articles with Tag 'le'

Anderson Cooper is set to release his book 'Astor: The Rise and Fall of an American Fortune,' on September 19

Dillon Danis has now targeted Logan Paul's father amid their ongoing feud

Beijing said the statement showed that the G20 was working together to tackle global challenges.

Ex-billionaire says suggestions he had role in executive's abduction are "character assassination".

England star Georgia Stanway insists the resignation of Spanish football federation president Luis Rubiales has to be “the start of something, not the end of something”. Rubiales finally announced he was quitting as president of the RFEF on Sunday night, three weeks after he kissed Spain midfielder Jenni Hermoso on the lips during the World Cup final trophy presentation in Sydney. And it was reported on Monday evening that an investigation into Rubiales has been opened by a high court judge in Spain. Hermoso formally submitted a complaint about Rubiales to Spain’s national prosecutor’s office last week before a complaint of sexual assault and an allegation of coercion was then filed by the office to the high court. On Monday, the high court reportedly accepted the complaint and will now decide whether to recommend that the case should go to trial or be dismissed. Hermoso has said she had not consented to the kiss, but Rubiales spent the last three weeks standing firm in saying he would not quit over the incident despite the opening of disciplinary proceedings by football’s world governing body FIFA and the instigation of a criminal complaint in the Spanish courts. Stanway was part of the England team beaten by Hermoso and her team-mates in Sydney, and hopes the controversy over how this matter has been handled has a wider impact than just being the eventual trigger for Rubiales’ exit. “Everybody’s fought and we fought as a women’s football group,” Stanway said. “We fought as players, we’ve fought as staff, we’ve fought as journalists for the outcome to be what it is. “Obviously, the outcome is what we want. But at the same time, we want this to be the start of something, rather than the end of something. “We want to continue to be able to have these conversations, to feel comfortable to have these conversations, feel comfortable in your workplace, to be able to stand up for whatever you think is right.” Rubiales had told an RFEF emergency general assembly on August 25 that he would not quit his post, but was provisionally suspended by FIFA the following day pending an investigation into his conduct. As well as kissing Hermoso, Rubiales was also pictured grabbing his groin in celebration of the World Cup win while standing metres from Spain’s Queen Letizia and her teenage daughter. Rubiales posted on the social media platform X on Sunday night: “After the rapid suspension carried out by FIFA, plus the rest of proceedings open against me, it is evident that I will not be able to return to my position. “Insisting on waiting and holding on is not going to contribute to anything positive, neither to the federation nor to Spanish football. “I have faith in the truth and I will do everything in my power to prevail. “My daughters, my family and the people who love me have suffered the effects of excessive persecution, as well as many falsehoods, but it is also true that on the street, more and more every day, the truth is prevailing.” Rubiales has also done an interview with chat show host Piers Morgan concerning the matter, which is due to air on Tuesday evening. There has been no public statement yet from Hermoso, nor from the rest of the Spain squad who had said they would not represent their country while Rubiales remained in post. UEFA issued a statement on Monday night, noting Rubiales’ resignation and thanking him for his “service to European football”. The governing body said: “UEFA takes note of Luis Rubiales’ resignation with immediate effect from his position as UEFA Vice-President and UEFA Executive Committee member, which was due to end in 2027. UEFA acknowledges the public discourse surrounding Mr. Rubiales and his recent actions but would also like to thank him for his many years of service to European football UEFA statement “UEFA acknowledges the public discourse surrounding Mr. Rubiales and his recent actions but would also like to thank him for his many years of service to European football. “In view of the ongoing legal proceedings, UEFA has no further comments to make on this matter.” Spain are due to play Sweden and Switzerland in the Nations League on September 22 and 26. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Luis Rubiales resignation has to be ‘the start of something’, says Georgia Stanway On this day in 2005: England end 18-year wait to win back Ashes after Oval draw New York Jets overcome Aaron Rodgers’ early exit to defeat Buffalo Bills

Hostages who were used as "human shields" say they should never have been allowed to land in Kuwait.

Defining Dishes is an IndyEats column that explores the significance of food at key moments in our lives. From recipes that have been passed down for generations, to flavours that hold a special place in our hearts, food shapes every part of our lives in ways we might not have ever imagined. I was very young when I started working in a local pizzeria in Caserta, the city near Naples where I grew up. I was 11 years old when I started working there, and stayed on for about eight years before moving to London to start my own business. But during my teenage years, one of the best memories I have is waking up to the smell of my mother’s ragu on Sundays. Neapolitan ragu is a specialty in the region, and we are very proud of it. It’s one of the two most famous varieties of ragu, the other being ragu bolognese, and uses whole chunks of beef and pork rather than ground meat. It must be cooked for a long time over a low heat, for at least eight hours, preferably 10 hours. My mother would get up at 5am to start making hers and it would continue to simmer slowly until the family is ready to eat in the afternoon. Sundays are special because it’s a time for the whole family, including our extended family, to come together and eat at the same table. My family comprised of my parents, my three siblings and myself, and we would usually be joined by my grandparents, aunts, uncles, cousins. We usually had anywhere between 15 to 20 people gathering on Sunday afternoons. It didn’t matter what commitments you had – on Sunday, you have to sit at the table with family. It’s the most important day of the week for us. The ragu is the dish that, for me, brings everything together: passion, love, happiness and strong ties with family. Because I worked late shifts often, I would wake up really late on Sundays, around 11am or 12pm. So by the time I wake up, the beautiful aroma of the ragu that has been cooking since 5am will have filled the whole house. I would wake up so hungry. My breakfast on these days would simply be a hunk of bread, torn and dipped straight into the still-simmering sauce, with some parmigiano reggiano sprinkled on top to help cool it down. Every family has their own way of eating ragu. You can dip bread in it, like I did for breakfast, but it is most commonly eaten with pasta. Some people have it with gnocchi while others might use a short pasta or spaghetti. But it does have to be a robust pasta shape, you can’t have ragu with a really small pasta, or it won’t stand up to the sauce. No one makes ragu like my mother’s. I could go to any restaurant, even those with Michelin stars, and it wouldn’t come anywhere close to hers. I strongly believe her secret ingredient is just her love for cooking for her children, as the dish needs that passion to make it taste so good. I never woke up at 5am to try and make it with her, it was so hard when I was a teenager! But when I did start to learn how to make it, it was very difficult to get up that early. I don’t know how she did it for so many years. In my restaurant, Napoli on the Road, I make a pizza with the slow-cooked ragu as a topping, along with a parmigiano reggiano cream. I call it Ricordi D’infanzia, which translates to “childhood memories” because it holds such strong nostalgia for me. But I still can’t make it like my mother does. When I go home to Caserta to see my family, I do try to wake up at 5am to make it with her. I’m less stressed about work when I’m there so I can usually do it, but when I’m back in London it’s hard to get up at that hour when you finish at midnight at the restaurant. Like most mothers who pass down their recipes, there are no accurate measurements to my mother’s ragu. Sometimes they put some sort of secret ingredient inside and won’t tell you. But I have learnt that you need to be flexible about it, depending on what ingredients are available to you. For example, maybe the tomatoes you buy from the market are too acidic. My mother fixes this by putting a whole potato in the sauce, because its starchiness will help to remove the acidity from the tomatoes. Or, she might add sugar to the sauce to mellow it out. It can be tricky to get it right, so I can only try my best to do better than my mother, but it is hard. I think I will be 80 or 90 years old before I perfect my own version! I’ve lived in London for almost 20 years, but I still miss those Sunday afternoons spent with my family at my uncle’s or grandfather’s house. In London, things are very fast-paced and rushed, you don’t really have time to sit down with people. I try to go back every couple of months, and I really look forward to it. My mother still makes her ragu. Even though nowadays it’s harder to get everyone together, we do our best to keep everyone united. I don’t have any family in London, so it’s important to me to keep that tradition alive when I go home. My dad has never visited me here because he is afraid of flying, but my mother comes fairly often and I’ll make ragu for her when she does. She never says anything bad about it – although, she will tell people: “It’s good… but it can be improved.” Still, I’m glad I have the opportunity to make it for her sometimes and it keeps me connected to home. Michele Pascarella is the chef-owner of Napoli on the Road. Read More The dish that defines me: Evelin Eros’s rum cake The dish that defines me: Mallini Kannan’s baked honey-soy salmon The dish that defines me: Frank Yeung’s prawn wontons

Iran’s theocracy is trying hard to both ignore the upcoming anniversary of nationwide protests over the country’s mandatory headscarf law and tamp down on any possibility of more unrest

The Ukraine war has put Russia's nervous neighbours on high alert, reports Europe editor Katya Adler.

Several trolls took to the comments section to speculate whether Kris Jenner had taken Ozempic to drop a few pounds

Filipina journalist scores another legal win in cases filed under Rodrigo Duterte's term.

Joe Rogan has said that it is not true that people claim Bronny James' cardiac arrest was not due to covid vaccine