Michelle Pfeiffer's decision to choose scents that made her think of her late father triggered an emotional response in her

Purity culture messaging is everywhere. Even if you didn’t grow up particularly religious or even

Summer may be more than halfway over but if you’re looking for a little last-minute fashion inspiration to get you to the finish line, there are a handful of micro trends that you can wear now and into early fall. Case in point: The Y2K take on the Western style, known as the coastal cowgirl aesthetic on TikTok where the #CoastalCowgirl hashtag gained almost 150 million views. Between easy, free-flowing silhouettes in lightweight materials that wouldn’t look out of place by the water and contrasting rugged details that could be found on a cattle ranch — like gold-and-turquoise jewelry, chunky belts, and slouchy shoulder bags — it’s a great way to ride into the new season in style.

By Julia Harte North Carolina's Republican-controlled state legislature on Tuesday is expected to vote to override Democratic Governor

Central Florida is about to become a hub of LGBTQ+ life

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Savvy beauty shoppers already know Dermstore is one of the most comprehensive destinations to shop expert-approved brands across skin care, makeup, and hair. And today, it’s kicking off an epic summer sale ahead of Memorial Day weekend. From May 22 to May 31, you can get up to 20% off some of Dermstore’s bestselling brands with the promo code SUN at checkout. In other words, enjoy scoring a hot deal on your favorite products. (Full price, who?)

Defining Dishes is a new 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 got my first job in Hanoi as an EFL (English as a Foreign Language) teacher and taught a kindergarten class at the weekends. The school had a mix of Vietnamese and other EFL teachers, so I was able to make a lot of really great friends who were very keen to educate all of us foreigners on the best local food. On my first day at the school, they took me to a bun cha stall nearby that was really, really popular and it was always full. They served it with strips of pork belly, which is uncommon. Quite often, you’d have to wait a little while to get a seat, but it was always worth it. Once, I saw a bride and groom dining there in their wedding outfits! My favourite thing about bun cha is the smell of smoky meat coming off the open-air grill. It would fill the air around you while you sat and waited for your food to arrive. That delicious smell is what I miss the most when I try to make it for myself in the UK but it’s really hard to recreate indoors. The way my Vietnamese friends taught me to eat it was to pour the nuoc cham – a sauce made from fish sauce, sugar, lime juice and water – all over the dish and mix it all up, but I know other people just dip the meat in it. I’m sure there’s no one correct or incorrect way to do it, but the sauce is so delicious, why wouldn’t you want to soak the whole thing in it? I spent one year in Hanoi and moved back to my parent’s house in York, where I grew up, in 2011. By this time, I’d done a few embarrassing TV adverts and little acting jobs in Hanoi, and I went on to do quite a lot of presenting work on little local channels and corporate videos. Then I came across a Sainsbury’s magazine, I think, that was running a competition by the British Herb Association, which I’d never heard of before. They were looking for people to cook a recipe using British-grown herbs. I decided to try making a bun cha at home by adapting a recipe by New Zealand-born US chef Bobby Chin. I’m sure I butchered it and Anglicised it (all those terrible things) because I’d never made it before. But I did use some fresh British herbs, coriander and mint that my parents grew in their garden, which was quite sweet. I filmed myself making it and submitted it for the competition, and in the end, I was invited to take part in the final. I’d really like to highlight that I am not a chef. I like my food and I enjoy cooking, but I’ve never pretended to be a chef. Anyway, I went to London and participated in the cook-off against two other ladies and was judged by Masterchef’s John Torode. Of course I’d seen him on TV quite a lot – he was fairly intimidating, to be honest. He was very friendly off-camera, but he plays a part when they’re rolling. I remember he came up to me and said: “Oh, you obviously much prefer cooking in your own home than in a professional kitchen.” I said: “Well, yes, I’m not a professional.” He was very complimentary about my dish, although he did highlight that there was a lack of smokiness in the meat, which was a very fair point. But I won the competition somehow and that’s how it linked me to getting my first proper TV presenting gig. I saw an advert for a TV channel in Mumbai that was searching for a presenter who could also cook, so I sent off my details and a video of me making bun cha in the competition. A couple of days later, they got in touch with me and seemed quite pleased by my enthusiasm. I was flown out to Delhi just two weeks later. It seemed too good to be true, but I started presenting on a show called Quest, which was initially only broadcast in Mumbai on Travelxp. It’s now an international channel that broadcasts in about 30 countries. The show had me visiting chefs and families around India and learning about “forgotten dishes” that people were rediscovering and cooking. It was an incredible opportunity and I feel very fortunate to be able to do what I do. Maybe I should be thanking Sainsbury’s magazine. But it’s bun cha and Hanoi that I have the most love for. When I make it now, I have this image in my mind of the place that I would go with my teacher friends and I’m doing my very best to emulate that flavour. I’m sure if I went back now and tried the authentic version again, I’d think: “God, I’m just butchering it.” But you know, I’m doing my best. Alex Outhwaite is a travel TV presenter. She has hosted several travel shows, including ‘The Wanderer’ on Prime Video. Read More It’s easier to make baklava at home than you might think Get set for Wimbledon with top pastry chef’s strawberry recipes Pinch of Nom: Healthy eating doesn’t have to cost the earth

The Blue Lagoon thermal baths -- one of Iceland's main tourist draws -- has closed temporarily after increasing seismic activity in the surrounding Reykjanes Peninsula, including thousands of earthquakes.

If Quordle is a little too challenging today, you've come to the right place for

Linda Evangelista has opened up about how she’s maintained a positive perspective following her recent breast cancer diagnosis. This week, the 58-year-old supermodel revealed that she was diagnosed with breast cancer twice within the last five years. In an interview with Vanity Fair, Evangelista shared how she’s celebrating her life now after several years of health battles. “I’m in full celebration mode right now,” she told the outlet on 7 September. “I’ve had some health struggles and everything now is just a celebration.” The Canadian model first discovered she had breast cancer in 2018, after it was detected during her annual mammogram. She elected to undergo a bilateral mastectomy, a surgery done to remove both breasts as a way to treat cancer. Evangelista then felt a bump on her chest in July 2022, which she soon learned was cancer of the pectoral muscle. One year later, Evangelista has shared that she’s feeling healthier than ever and continues to find motivation in all aspects of her daily life. “I am very positive. It’s the new me,” she told Vanity Fair. “I think going through hardships and coming through the other end has made me focus only on the good things. I’m so happy to be alive. I know I am very fortunate.” While discussing her subsequent diagnoses, Evangelista revealed that she wasn’t concerned how the multiple surgeries to remove the cancer would impact her appearance. “I never felt like my breasts defined me as a woman,” she said of the bilateral mastectomy, which left scars across the skin of her chest. “I have always viewed scars on the body from surgeries, from disease, as trophies. They are like gold and shiny and should be on a mantle. It shows you won,” Evangelista added. “I think scars are to be celebrated and not to be looked at as bad and ugly. It makes you stronger.” Speaking to WSJ Magazine earlier this week, the Vogue cover star spoke about her private battle with cancer for the very first time. As to why she had kept “quiet” about her cancer diagnosis for so long, Evangelista admitted that she’s “not one of those people who has to share everything”. “I thought to myself, I will share this one day but while I am going through it, absolutely not,” she continued. “I don’t want the Daily Mail waiting outside my door like they do every time something happens. ‘Linda seen for the first time since blah blah blah.’” Evangelista explained that she decided to have a bilateral mastectomy to remove the cancerous breast tissue in 2018 because the “margins were not good” but she didn’t want to “deal” with undergoing cancer treatment. Four years later, she felt a bump on her chest and received an MRI scan. While she said her radiologist wasn’t initially concerned when she felt the bump, she noted that once the MRI was done, her doctor quickly ordered a biopsy. After discovering she had cancer in her pectoral muscle from the biopsy, Evangelista recalled saying to her doctors: “Dig a hole in my chest. I don’t want it to look pretty. I want you to excavate. I want to see a hole in my chest when you’re done. Do you understand me? I’m not dying from this.” Read More Linda Evangelista reveals she was diagnosed with breast cancer twice within last five years Linda Evangelista makes rare comment about co-parenting with son’s stepmother Salma Hayek Linda Evangelista says she still gets botox after CoolSculpting procedure that left her ‘disfigured

The French government announced Friday that 200 million euros ($216 million) would be set aside to fund the destruction of surplus wine production in a bid to support...