Hollywood celebrities including Jason Momoa and other TikTok stars have previously asked tourists not to visit Hawaii now

The rumors had reportedly started to circulate in August when Jeannie Mai appeared as a guest co-host with Mario Lopez on 'Access Hollywood'

A Los Angeles man has been charged with murder for allegedly killing his wife and her parents, then stuffing dismembered body parts into trash bags

Ben Simmons was so ineffective in his return from back surgery last season that he couldn’t even protest much when he was bounced from his normal position, and eventually out of Nets coach Jacque Vaughn’s rotation entirely

Josh Lowe hit a two-out, two-run double in the ninth inning in the Tampa Bay Rays’ 3-2 victory over the Arizona Diamondbacks on Wednesday night

Former West Germany soccer player Horst-Dieter Höttges has died

China’s economic growth last quarter probably undershot Beijing’s annual target for 2023 as the property sector and subdued

Black Sabbath legend Ozzy Osbourne is planning to record "one more album" before heading back on tour in 2024.

Nathan Fillion, Isabela Merced and Edi Gathegi have joined the cast of 'Superman: Legacy'.

French vaccine maker Valneva SE’s experimental shot for chikungunya, a mosquito-borne disease spreading worldwide, produced an immune response

This recipe is so simple and versatile – I use it to top fruit throughout the seasons,” says chef Emily Scott. “It is lighter than a traditional oat crumble topping, and delicious served with custard or crème fraîche.” Blackberry and peach crisp Serves: 4 Ingredients: For the Amaretti crumble topping: 160g (5½oz) amaretti biscuits 80g (3oz/scant 1 cup) flaked (slivered) almonds 75g (2½oz) unsalted butter, at room temperature 50g (2oz/scant ½ cup) plain (all-purpose) flour 50g (2oz/scant ¼ cup) caster (superfine) sugar For the bramble and peach filling: 350g (12oz) blackberries 6 peaches, skinned and stoned (pitted), sliced (if using frozen peaches, thaw and drain first) 100g (3½oz/scant ½ cup) caster (superfine) sugar 3 tbsp cornflour (corn starch) slaked with 2 tbsp water Zest and juice of ½ lemon Method: 1. Preheat the oven to 200C (180C fan/400F/gas 6). For the crumble topping, blitz the amaretti biscuits with the flaked almonds in a food processor to a rubble. 2. In a mixing bowl, rub the butter and flour together to resemble breadcrumbs, then add the sugar along with the almond rubble and mix together. 3. Spread the mixture out over a baking sheet and bake in the oven for 10-15 minutes until golden. Allow to cool. 4. For the filling, place the blackberries, peaches, sugar, cornflour mixture, lemon zest and juice in a heavy-based saucepan and slowly bring to a simmer, stirring all the time to allow the sugar to dissolve. Cook until the fruit is tender. 5. Transfer to an oven-to-table baking dish and sprinkle over the amaretti crumble topping. Finish off in the oven for 5–6 minutes. Don’t forget the cream. ‘Time & Tide’ by Emily Scott (Hardie Grant, £28).

More than three-and-a-half years after Covid struck, the US still has around 2 million more retirees than predicted,