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11289Blue cocktails are having a momentNBC TodayMove over, espresso martinis. Dirty Shirley, we barely knew ye. This summer, the beverage world has a blue crush. |
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11288Zucchini Flower Patties: the Italian recipe for fried zucchini flowersCookistThe zucchini flower patties are a greedy, tasty Italian appetizer recipe |
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11287Pan-Fried Tomatoes: the recipe for a simple and tasty summer side dishCookistPan-fried tomatoes are an easy, tasty Italian side dish perfect for summer |
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11286Moscow Mule: the ultra-refreshing vodka-based cocktail to sip year-roundCookistThe Moscow Mule is a classic vodka-based cocktail recipe. Citrusy, spicy ginger flavor, it’s made with vodka, ginger beer and lime juice mixed directly... |
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11285Fried Carrots: the tasty, aromatic side dish recipeCookistFried carrots are a quick, easy side dish recipe. Cut the carrots into strips, coat them with a breading made of aromatic herbs, parmesan cheese and cornstarch... |
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11268How to keep pets calm in thunderstormsThe IndependentSome areas in England to see ‘intense thunderstorms’ over next few days |
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11267How often should you text someone you’re dating?The Independent‘Texting compatibility can be very important,’ says Dr Madeleine Mason Roantree |
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11265A sacred pool reveals the mysteries of ancient Phoenician cultureNBC NewsA huge basin on a tiny island off the coast of Sicily, long thought to have been an ancient harbor, was actually a sacred freshwater pool surrounded by Phoenici |
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11264Churchill's finest lunch hour: Inside the charming 17th-century pub with rooms in Oxfordshire that the former prime minister liked to slip away to during his stays at Blenheim PalaceDaily Mail OnlineT.D. Isacke checked into The Killingworth Castle in the village of Wootton and found that the recently renovated inn 'has the feel of a much-loved pitstop on a well-trodden route'. |
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11263Perfect summery bruschetta – with a garlicky Greek twistThe IndependentMaple syrup-grilled aubergines and a thick layer of skordalia – garlicky Greek paste from heaven – makes this freewheeling vegetarian bruschetta recipe, says Joe Yonan |