List of All Articles with Tag 't'

The prolonged shortage of a certain red sauce is making the black market go wild.

Italians were supposed to be on a "pasta strike" this week but it was called off after prices for the national staple started to fall. Zoom out, though, and global food prices are still far higher than a year ago, despite precipitous drops in the cost of key raw materials.

Brooklyn-based art collective MSCHF have officially sold their crumb-sized bag for a staggering $63,000 for Pharrell William's online auction house, Joopiter. Following the success of their Big Red Boots, the designers returned with a "bag" measuring just 657 by 222 by 700 micrometres. It's modelled on Louis Vuitton's OnTheGo handbag, where Pharrell currently acts as the brand's creative director. Despite this, MSCHF'S chief creative officer Kevin Wiesner candidly told the New York Times that he did not ask the French brand for permission to use their design. "We are big in the ‘ask forgiveness, not permission’ school," Wiesner told the publication. On Wednesday (28 June), the microscopic bag sold for $63,750. Other items included in the auction were said to include: A 'Portrait of an English Lady' by George Condo ($1,050,000), a Lewis Hamilton x Takashi Murakami F1 Grand Prix Helmet ($387,500), a Louis Vuitton x Virgil Abloh Dream House Window Mannequin ($65,000) and a Pharrell Williams x Richard Mille RM 65-01 ($481,250). Sign up for our free Indy100 weekly newsletter It comes after the brand made waves earlier this year with a peculiar pair of boots that soon circulated on social media. Donned by the likes of WWE wrestler Seth Rollins, rapper Lil Wayne and Diplo, the MSCHF's Big Red Boots became an overnight hot topic with polarised views across the internet. "Man if y’all don’t get these big ugly ass Clifford the big red dog looking ass shoes outta here," one person joked, while another added: "This how I used to draw everybody feet in elementary school." Meanwhile, there were many fans of the Big Red Boots, with one writing: "I’m sorry I wanna buy me some so bad." Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

Few meals are as easy or cost-effective to slap together as a peanut butter and jelly sandwich. Nonetheless,

In Scandinavia, we are famous for our cinnamon and cardamom buns, made with a soft, yeasty dough,” says Trine Hahnemann, author of Simply Scandinavian. “I decided to try them with rhubarb in place of the spices, since it is a local vegetable for me. Just like the original, these buns are soft, sweet and sticky.” Rhubarb sticky buns Makes: 14-16 Ingredients: For the buns: 300g rhubarb 100g caster sugar 50g fresh yeast, or 10g fast-action dried yeast 200ml lukewarm whole milk 100g full-fat crème fraîche 1 egg, lightly beaten 650g strong white flour, plus more to dust 1 tsp sea salt flakes 100g salted butter, softened For the filling: 100g salted butter, softened 50g caster sugar 100g marzipan, grated Method: 1. Cut the rhubarb into one-centimetre pieces, place in a saucepan with 50 grams of the sugar and bring to the boil. Cook for five minutes, then drain through a sieve placed over a heatproof bowl. Return the juice to the pan, bring to the boil once more and cook down until you have a syrup. Leave to cool. 2. Dissolve the yeast in the lukewarm milk in a bowl, then stir in the crème fraîche and egg. Next, mix in the flour, the remaining 50 grams of sugar and the salt. Knead the butter, little by little, into the dough, then knead well on a floured work surface until smooth. 3. Put the dough in a bowl, cover with a tea towel and let it rise for one to two hours, or until doubled in size. 4. Make the filling by mixing the butter, sugar and marzipan into a smooth paste. 5. Line some baking sheets with baking parchment. 6. Tip the dough out on to a floured work surface and roll it into a rectangle measuring about 40 x 30 centimetres. Spread the filling evenly over half the dough, then arrange the cooked rhubarb pieces on top of the filling. Fold the plain side over the filled side, then cut across into two-centimetre strips. 7. Take each strip and twist it, then roll each twist into a spiral. 8. Place the rhubarb buns on the prepared trays, pressing down on each so they spread slightly. Cover and leave to rise for 30 minutes. 9. Preheat the oven to 180C/350F/gas mark 4. 10. Bake the pastries for 25-30 minutes, then remove from the oven and brush with the rhubarb syrup. Leave to cool on a wire rack before serving. ‘Simply Scandinavian’ by Trine Hahnemann (Quadrille, £27). Read More Budget Bites: Three light recipes that sing of summer What the hell is Scandinavian food? Lighter fish pie: Comfort food you won’t feel guilty for eating How to make Norwegian potato pancakes Three quick and easy plant-based fakeaways to create at home The Union Rye, review: Finally, a decent restaurant in this charming East Sussex town

The problems with flight delays and cancellations that have plagued US travelers this week are mostly over — except at struggling United Airlines.

South Korea has adopted a new law that changes how people count their ages

By Horaci Garcia BARCELONA Researchers in Barcelona are trying to "trick nature" by creating an artificial womb for

By Carolina Pulice MEXICO CITY Grupo Carrefour Brasil launched a franchise model of convenience stores in the Brazilian

A Norwegian tradition at weddings. In the old days, in small towns in Norway, all the women would gather together to make really big potato pancakes to be eaten at wedding breakfasts!” says Trine Hahnemann, author of Simply Scandinavian. “This recipe takes a little planning because you need to prepare the potatoes the day before to allow their starch to settle, in order to be able to roll out the dough.” Potato pancakes Makes: 10 Ingredients: For the pancakes: 500g peeled potatoes 50g salted butter 50g full-fat crème fraîche 1 tsp sea salt flakes 175g plain flour, plus more to dust Freshly ground black pepper For the topping: 200g spinach 4 tomatoes 1 onion, sliced 1-2 tbsp salted butter 2-3 tbsp full-fat crème fraîche Method: 1. The day before you want to make the pancakes, boil the potatoes until tender. Drain them, then pass through a potato ricer into a bowl and add the butter, crème fraîche and salt, with some pepper. Mix well, then cover and refrigerate overnight. 2. Next day, mix the flour into the potato mixture and divide the dough into 10. Roll each piece out on a floured work surface into a circle 12 centimetres in diameter. Cook each one in a dry frying pan, turning it once. You will know they are ready when they are light brown on both sides, which will take two to three minutes on each side. 3. For the topping, rinse the spinach in cold water and drain well; it may take several rinses to get it properly clean. Cut the tomatoes in half and discard the juice and seeds, then slice them. Sauté the onion in the butter until golden brown, then add the spinach and wilt it, seasoning to taste with salt and pepper. Turn the heat off, add the tomatoes and mix. 4. Serve the warm pancakes topped with the vegetables, with crème fraîche on the side. ‘Simply Scandinavian’ by Trine Hahnemann (Quadrille, £27). Read More Budget Bites: Three light recipes that sing of summer What the hell is Scandinavian food? Lighter fish pie: Comfort food you won’t feel guilty for eating Three quick and easy plant-based fakeaways to create at home The Union Rye, review: Finally, a decent restaurant in this charming East Sussex town Missing Glastonbury? Here’s how to have a festival feast at home

The “Alaska Weather” program has been must-see TV for 47 years in a state where extreme weather dictates everyday life

It’s not exactly Napa Valley, but a vineyard in Japan is working hard to come close. Château Mercian