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Cocktail of the week: Eleanore’s apple highball – recipe

A classy autumnal aperitif with a pleasingly bitter zingI adore calvados, and this highball was built off the back of a love for calvados and tonic. This refreshing aperitif expands on that idea andfeels really quite sophisticated in comparison.Johanna Cole, general manager, Eleanore, Edinburgh Continue reading...

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Benjamina Ebuehi’s recipe for Belgian buns | The sweet spot

These old-school classic treats may struggle for attention among today’s more Instagram-worthy cardamon buns, but they’re simple to make and divine to devourBelgian buns are among a dying breed of bakes, forgotten about in favour of pretty cinnamon and cardamom buns and creative laminated doughs. I’d love to see more of these old-school, classic treats in bakeries, not least because they’re really simple to make. There are no twists or extra frills, just soft, buttery dough swirled with lemon curd and juicy sultanas. The icing glaze and cherry on top are essential, though, for maximum eating pleasure. Continue reading...

Bob Mackie obituary

American fashion designer and costumier who clothed glamorous showbiz celebrities, especially CherMost costume designers are novelists, supplying character, back stories, social placement and history, done in cloth. Bob Mackie was also a genius cartoonist, assembling details into an image, memorable on sight, that could hold anything from a small 1960s television screen to a concert arena.Mackie, who has died aged 87, was master of the showbiz sartorial aesthetic that evolved on stage and in films to entertain in itself as well as project performers. Continue reading...

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Pumpkin, pecan, quince, apple or plum: Adriann Ramirez’s autumn pie recipes

The pastry chef gives autumn’s best ingredients a golden glow-upI have come to adore what the British autumn brings: beautiful apples, pumpkins, plums and quince galore. These pies not only sing the praises of this bounty, but put them front and centre. I also use ingredients such as piloncillo (a Mexican raw cane sugar), tonka bean (which adds a beautiful fig-leaf flavour) and buckwheat flour (for a wonderfully nutty taste). These aren’t always easy to find, but they are worth the extra effort, taking these bakes to the next level. Continue reading...

‘I miss old Google’: readers tell us how they search the internet in the age of AI

A feature called AI Overviews has been a profound change, and the browsing habits of billions of people are shiftingGoogle has put artificial intelligence at the front and center of its search bar. The most-visited site on the internet still shows the same list of links to users, but they have to scroll past a summarized response from an AI chatbot, a feature Google calls AI Overviews. The change to what was once the gateway to the rest of the internet has been profound, and the browsing habits of billions of people are shifting.“AI is driving the most significant upgrade of the Google Search experience ever,” wrote Liz Reid, Google’s vice-president of search, last August. In May, the company said more AI is coming. Continue reading...