Princess Leonor, heir to the Spanish crown, will swear loyalty to the constitution Tuesday on her 18th birthday, a milestone that will help turn the page on the scandal-tainted reign...

The Late Show has a new electronic billboard in Times Square with a rave review,

Mashable film editor Kristy Puchko speaks to the cast of The Full Monty TV mini

Welcome to Travel Week, a seven-day stretch where we celebrate our wanderlust with the best buys on everything from stylish packing cubes to keep you organized to once-in-a-lifetime vacations. Whether you’re planning a local staycation or traveling across the world, adventure awaits. Away we go!

Spring has always been a transformative season for me. As the the weather improves, so, too, does my mood. But there has always been one thing that makes the move from winter much, much worse: my hay fever. Like one in 10 children and one in four adults, according to the Met Office, I have always suffered with hay fever. With that number rising year on year too, it’s likely that if you don’t get symptoms yourself, you’ll know someone who does. For me, the worst symptom has always been unbearably itchy, watery eyes, although the constant sneezing isn’t that much fun either. Other symptoms include itchy mouth, ears and throat, coughing, a blocked nose and many more. For a few years I took prescription strength Loratadine (Clarityn), which worked for a while, up to a point. The symptoms reduced but I was always able to tell when it was a day with high pollen in the air because my eyes would still itch and the sneezes would come and go. If it was the best the doctor could do, then I’d just have to put up with the remaining symptoms, which were reduced. Eventually, Loratadine stopped being as effective. I mentioned it in passing to my GP when I was there for an appointment about something else. “We’ll try something different,” she said. Enter Fenofaxidine. It seems too much to say that Fenofaxide changed my life but, in hay fever terms, it was a total gamechanger. The medication stopped my symptoms instantly. No more sneezing, no more itchy eyes, no more hay fever. Obviously, I’m not a medical professional but it didn’t stop me telling everyone I know with hay fever to speak to their doctor about it. My mum, also a lifelong sufferer, saw the same effects as I did. So when I saw an advert last year for Allevia (a brand name for over-the-counter Fenofaxidine), I knew the potential its declassification could have on hayfever sufferers in the UK. I wasn’t surprised when it sold out after going viral on TikTok last year. One review said: “This actually works. I’m impressed. My eyes are not bulging because they are itching. I feel good, I can enjoy the sun,” she said. Hay fever isn’t life or death, nor should it be treated as such, but for someone whose mood is so dramatically increased by spending time outside it has made quite a big difference to me – the simple pleasure of being able to enjoy the sun. Read More The popular £4 hay fever tablet that ‘cures all symptoms’ Festival checklist 2023: Camping gear, clothing, beauty and more essentials Why do we get hay fever and what are the symptoms?

An iconic Vogue cover, featuring Naomi Campbell, Christy Turlington, Tatjana Patitz, Linda Evangelista and Cindy Crawford in 1990, which capture the age of the Nineties supermodel, has been recreated more than 30 years later. The story, which will appear on the UK and US editions with the cover line: “The Greatest of All Time”, will be missing German model Tatjana Patitz, who died earlier this year. The original photograph appeared on the cover of the January 1990 edition of Vogue and has been reimagined for the 2023 September cover. The four models will appear in the forthcoming four-part Apple TV+ docuseries, The Super Models, as they reflect on the beginnings of their modelling careers in the late Eighties and early Nineties. The show will be premiering on 20 September. The four women, now in their fifties, are often considered to be among the first supermodels to become celebrities and known as household names outside of the fashion industry. Speaking to Vogue, Campbell said of her early days of modelling: “There was a sisterhood there, defined by caring and loyalty: when one is down you pick the other one up.” Elsewhere in the interview, Campbell recalled how her life began to change when she became famous, like when photographers captured her outside a Narcotics Anonymous meeting in 2001. “I was made to feel ashamed of my recovery,” she said. “It wasn’t that I was in hiding, but this is something you talk about when you are ready.” Meanwhile, Evangelista opened up about her own experience with Botox, after trying the CoolSculpting procedure that left her face “disfigured”. “I don’t mind and I never did mind ageing. Ageing gets us to where we want to be, and that’s for me a long life,” she said. “[Makeup artist] Kevyn Aucoin was so afraid of wrinkles and he never got them. I want wrinkles – but I Botox my forehead so I am a hypocrite – but I want to grow old.” Much of the feature focuses on what the four models have overcome and survived in their careers, such as “grunge” and the pre-#MeToo era. All four models said they largely avoided sexual exploitation despite working with photographers who have been accused of sexually inappropriate behaviour with models. Crawford explained she would avoid lots of parties, Turlington said it was down to “luck and grace”, while Campbell said she was taught to “speak up” by her family. “You’d get invited to a party on someone’s yacht and I’d think, ‘What do you even wear on a yacht? What fork do you use?’” said Crawford. “So I would just not go and, yes, I probably missed out on some fabulous opportunities but probably avoided some less than fabulous opportunities as well.” Edward Enninful, outgoing editor-in-chief of British Vogue – he will step down from the role in March to become Vogue’s global creative and cultural adviser – styled all four models for the cover shoot. Writing about the decision to put the four models on the September issue cover in his Editor’s Letter, Enninful wrote: “For such a hallowed moment, my esteemed co-conspirator Anna Wintour – editor-in-chief of American Vogue and Condé Nast’s chief content officer – and I decided there was only one thing for it.” “We had to put the legendary quartet simultaneously on the cover of both British and American Vogues.” You can read the full Vogue cover story here. The Super Models will be available to watch on Apple TV+ from 20 September. Read More Fan who went into labour at Pink concert names newborn son after her Husband ‘ruins’ dinner because of his wife’s typo: ‘The worst kind of control freak’ Woman says her life was ‘blown up’ by viral plane rant where she called passenger ‘not real’ Will the gendered separation in clothing ever cease to exist? All the top models and celebs in Victoria Secret’s new Icons campaign Government urged to remove VAT from period pants

Butter chicken is often considered to be one of those dishes that takes ages to prepare and to cook, but this version will give you flavourful results in almost half the time with half the effort,” says Sanjay Aggarwal, author of Spice Kitchen. “Just allow your chicken to marinate overnight so that the meat is more succulent and the flavours can develop.” Ultimate (and speedy) butter chicken Serves: 4 Ingredients: 500g boneless chicken breasts, cut into bite-sized chunks 2 tbsp vegetable, sunflower or rapeseed oil 2 tbsp ghee 1 tbsp Tarka (see below) 1 onion, sliced 2 tsp ginger-garlic paste (see below) 1 tbsp garam masala (see below) 400g can plum tomatoes ½ tsp harissa (see below) 1 tsp salt 50ml double cream 1 tsp sugar For the marinade: 100g Greek-style yoghurt 2 tbsp ginger-garlic paste 1 tbsp garam masala ½ tsp harissa 1 tsp salt To serve: Naan 300g rice 1 tbsp chopped fresh coriander, optional For the tarka: 50g black mustard seeds 50g cumin seeds For the garam masala: 35g cumin 28g coriander 11g black peppercorns 6g ginger powder 3g cloves 8g cinnamon 4g star anise 2g nutmeg, grated 2g cardamom For the harissa: 21g paprika 3g coriander 3g caraway 3g cumin 27g chilli powder 27g chilli flakes (red pepper flakes) 5g garlic granules 10g salt For the time-saving ginger-garlic paste: 125g fresh ginger 125g garlic cloves ½ tsp salt 1 tbsp vegetable, sunflower or rapeseed oil Method: 1. For the tarka: This blend uses whole spices; simply mix the seeds together and store in a jar for when you need them. 2. For the garam masala: Put any whole spices into a coffee grinder or pestle and mortar. Grind. Then add in any powdered ingredients and mix by hand to combine. Label and store in a clean jar in a cool, dark place for up to six months. 3. For the harissa: Put any whole spices into your coffee grinder or pestle and mortar. Grind to your desired consistency. Then add in any powdered ingredients and your chilli flakes, garlic granules and salt. Mix by hand to combine. Label and store in a clean jar in a cool, dark place for up to six months. 4. For the time-saving ginger-garlic: Peel and roughly chop your ginger and garlic and add to your blender with the salt and oil. Blend until you have a smooth paste. Either scoop into a clean jar or bottle and store in the fridge or freeze in ice-cube trays and pop out a cube when you need to cook. 5. For the butter chicken: First make the marinade by combining all the ingredients in a large, non-metallic bowl. Add the chicken and give everything a good stir to combine. Cover and leave in the fridge overnight if you can, or for at least two hours to permeate the meat. 6. When you are ready to cook, heat the oil in a large, heavy-bottomed frying pan over a medium heat. Add the chicken pieces with the marinade, and fry until browned, turning just once and resisting the urge to move them around the pan. They will need about three minutes on each side (you will finish cooking the chicken later in the sauce). Set aside. 7. Give the pan a quick wipe and put it back over the heat. Add the ghee and, when hot, add the tarka and allow the seeds to sizzle and pop for around 30 seconds, being careful not to burn. Next, add in your onion slices and stir to coat them in the spice-infused ghee. Cook gently for about 10 minutes, stirring regularly. Once the onions have started to sweat and become translucent, add in the ginger-garlic paste and cook for about a minute. When the raw smell has disappeared, add in the garam masala. Cook for a further 10 seconds, stirring to ensure nothing sticks to the bottom of the pan and burns. 8. Next, add the tomatoes, harissa and salt. Cook over a low-medium heat for 15 minutes. Turn off the heat and let the mixture cool a little, then, using a stick blender directly into the pan, carefully blend your sauce until it is completely smooth. If you’re finding the sauce is splattering around too much, transfer it into a deeper pan for this step. You can also stir in a little water if the mixture is too thick. 9. Add the cream, sugar and chicken to the pan and give everything a good stir. Simmer for a further 10 minutes to ensure the chicken is thoroughly cooked. Serve with fresh naan bread, rice and chopped coriander scattered over the top. Recipe from ‘Spice Kitchen’ by Sanjay Aggarwal (Quadrille, £22).

Luckin Coffee has joined forces with Kweichow Moutai, the maker of China's fiery national liquor baijiu, for an unusual offering: alcoholic lattes.

For years, Mint was the personal finance app to beat. It gives you a deep

It's safe to say that in the year 2023, sunscreen has evolved from something we complain about using during the summer months to a necessary — even enjoyable! — step in our daily, 365-days-a-year skincare routine. But if you've had bad luck finding a formula that resonates with your complexion, then a mineral SPF might be right for you.

UPDATE: May. 13, 2023, 5:00 a.m. EDT This post has been updated with the latest

International visitors flocked to Switzerland in the first half of the year, driven by a doubling in demand