TL;DR: A lifetime subscription to DOGTV is on sale for £120, saving you 82% on

TL;DR: As of September 6, get the PiKA3D JR Bundle with 3D pen for just

A good fan makes a hot-and-sticky day more bearable. Pretty much every home could do

Western styles are becoming the protagonists of 2023 fashion. From the emergence of the “Coastal Cowgirl” trend on TikTok to the many cowboy references found in the spring and fall 2023 runway collections, it’s clear that fashion is ready to giddy up. But, while it may seem like it’s suddenly everywhere, it’s never really gone out of style.

Depending on who you ask, cleaning up can either be seen as a complete slog or a joyful task. R29 shopping editors, on the whole, fall into the latter camp, relishing everything from getting stains out of their go-to outfits to getting their baseboards dust-free.

For restaurants, one of the downsides of online ordering is that there isn’t a waiter pitching appetizers or

Three cheetah cubs born to a big cat brought to India from Africa last year died in the past week in central India’s Kuno National Park

Reality TV star Kim Kardashian admits "it's definitely nice to have a moment of self-care" each day but she can only spare 10 minutes for her skincare regime.

There is something so wonderfully comforting about a bowl of ramen noodles, whatever the season,” says chef and TV presenter Shivi Ramoutar, author of Cook Clever. “This version uses packet ramen – don’t turn your nose up at it; I assure you that with the added flavours, veg and protein, it becomes something spectacular and amazingly easy to accomplish. This is one to elevate to your heart’s content – you really can’t go too OTT with this. Have it slurpy or dry as you like.” Pimped packet ramen Serves: 2 Ingredients: For the base: 2 tbsp toasted sesame oil 1 spring onion (white bulb discarded), snipped 1 tsp garlic purée 2 mugs of boiling water 2 packets of ramen noodles (or any other instant noodles) OR 300g ready cooked noodles and 1 chicken stock cube, crumbled OR 300g ready cooked noodles and 2 sachets of miso soup mix For the protein (choose from): 1 mug of frozen, fresh or cooked chicken strips 1 mug of frozen, fresh or cooked seafood 1 mug of frozen or fresh gyoza dumplings ½ block of firm tofu, broken into smaller pieces For the veg: 250g packet of pak choi, leaves separated ½ mug of frozen vegetables Toppers (choose as many as you like): Soft-boiled egg halves Drizzles of chilli oil 1 tbsp sesame seeds Fresh coriander sprigs Fresh chillies Kimchi Drizzles of sriracha Method: 1. Heat the oil in a small saucepan over a medium heat and cook the spring onion and garlic purée for a couple minutes, stirring often until aromatic. 2. Add the boiling water, along with the dried noodles and their flavour sachets, or the cooked noodles with the crumbled stock cube or the miso soup sachets. Stir together and cook for a minute or two until the liquid is mostly absorbed. 3. Add your chosen protein and the veg and cook until the protein is just cooked through, about five minutes or so. If you are using fresh chicken or seafood it will take less time. If using tofu, add in the last few minutes so it doesn’t disintegrate. 4. Serve into bowls and go crazy with the toppers. ‘Cook Clever: One Chop, No Waste, All Taste’ by Shivi Ramoutar (HarperCollins, £20). Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week How to save money in the kitchen according to top chefs Money-saving chilli con carne that absolutely slaps with flavour Do it for the Gram: Speedy but spectacular goat’s cheese linguine Where to find the best Guinness in London – and how to spot a bad one

UPDATE: May. 17, 2023, 2:56 p.m. PDT On Wednesday, Governor Greg Gianforte signed this bill,

A few months ago, I had the chance to try out a bunch of pieces from Lululemon’s Softstreme range. Ever since, my loungewear game hasn’t been the same. You see, I’ve had a hard time going back to regular ol’ sweats after experiencing the deliciously soft, elevated Lululemon separates — the crewneck sweatshirt, shorts, and high-rise pants — and if you’ve seen me routinely wearing them as a go-to airport ‘fit, no you didn’t.

Combing pasta al forno (baked pasta) and pasta alla Siciliana, plus meatballs, this hybrid pasta bake brings a taste of the Med to your midweek meals. Baked pasta Siciliana with meatballs Recipe by: Aldi Serves: 6 Prep time: 30 minutes | Cooking time: 40 minutes Ingredients: 250g rigatoni 1 tbsp olive oil 1 red onion, finely diced 1 garlic clove, finely diced 1 pack beef meatballs 1 large aubergine, chopped into 1cm cubes 2 x 400g tins tomatoes 215g mozzarella, drained 45g salami To serve: Fresh basil Method: Pre-heat oven to 200C/400F/gas mark 6. Cook the pasta according to pack instructions. Heat the oil in a large saucepan and lightly fry the onion and garlic. Add the meatballs and cook until browned. Add the aubergine and cook for a further 2 minutes. Add the tomatoes, bring to a simmer and cook for 10 minutes. Drain the pasta and pour into the baking dish. Tear the salami and mozzarella over the top of the pasta. Bake for 15 minutes until the cheese has melted and turned golden. Garnish with fresh basil leaves. For more recipe inspiration, visit www.aldi.co.uk/recipes Read More World Pasta Day: Nigella Lawson’s spaghetti with Marmite This speedy king prawn pasta has a supermarket secret weapon How to make a classic lasagne Dear Pret, this is what a £7 sandwich should look like Jack Stein’s Cornish mussels with spinach and cider Pub grub: Three recipes from Tom Kerridge’s new cookbook