Latest news with #dinner
Daily Mail
4 days ago
- Entertainment
- Daily Mail
Alias costars Jennifer Garner and Bradley Cooper prove they're still close friends as they take their kids to lunch in Malibu
Jennifer Garner has kept an A-list celebrity friend. The actress, 53 - who treated her daughter Violet and friends to coffee on Sunday morning - was spotted having dinner with Bradley Cooper, 50, in Malibu later that evening. Garner and Cooper have remained close friends since working together on Alias for five years from 2001-2006. It appeared to be a family affair as they were seen leaving Japanese restaurant Nobu by the beach. Cooper was spotted with his daughter, Leah, eight, whom he shares with supermodel Irina Shayk. And Garner was joined by Violet, 19, and her son Sam, 13, whom she has with ex-husband Ben Affleck. The Daredevil star looked casually chic in a white sweater and slacks with her dark, chestnut hair was pulled back into a sleek bun. She appeared by be wearing natural looking makeup behind her dark sunglasses. Cooper donned a white hoodie and black shorts for the sunset outing. He sported a mustache, but was otherwise clean shaven, and wore shades as well. Violet kept her look casual, wearing a long sleeve blue sweater with an orange and white graphic of fruit on a serving plate. She paired it with a white and black polka dot skirt and black boots. The Yale student kept masked as a health precaution after revealing she had 'contracted a post-viral condition' in 2019. Sam looked cozy in a gray and blue Palisades sweatshirt over a green golf shirt and tan pants. Garner's middle child, Fin, 16, did not appear to be part of the group. Leah looked adorable in a black hoodie dress. Cooper shares his daughter with his former partner, model Irina Shayk, 39. The evening appeared to be part of a daddy-daughter vacation as Cooper's girlfriend, Gigi Hadid, 30, was not part of the group. The Daredevil star looked casually chic in a white sweater with white slacks. Her chestnut locks were pulled back in a sleek bun Garner's longtime boyfriend John Miller did not attend the dinner. She and the Pop ID CEO are rarely seen together in public. After paying for the valet, Garner was seen driving away in her luxury SUV with Cooper and the rest of the gang. Although Garner hosted a Question and Answer session after a screening of his film Maestro in late 2023, it does not appear the two have any plans to work together in the near future. The Pretend Cooking Show host has a long list of projects lined up, including The Five Star Weekend. She will star as a food influencer in the limited series who invites friends to her Nantucket home for the weekend. The series is based on the Elin Hilderbrand novel by the same name. She was soon seen driving away in her luxury SUV with Cooper and the rest of the gang Garner is starring in and executive producing the project co-starring Regina Hall and Chloe Sevigny. Cooper, can currently be seen as Jor-El in Superman which has enjoyed two weeks at the top of the box office. He's also in the romantic dramady Is This Thing On, with Laura Dern. He co-wrote the script with co-star Will Arnett. The movie was released on several streaming platforms on July 19.
CTV News
4 days ago
- Entertainment
- CTV News
Meal Prep Monday: Summer picnic recipes
Video Seanna Thomas is here with a couple of picnic recipes to inspire people to take their dinner outdoors and enjoy the fresh summer air.
The Guardian
4 days ago
- General
- The Guardian
Rukmini Iyer's quick and easy recipe for miso trout with aubergine, pak choi and peanuts
If you love miso aubergines, but wish you could scale them up into a filling dinner, this is a dish for you. Perfect for a celebratory summer dinner for two and easy to scale up to cater for more guests – just use a really big tray for the vegetables and a second one for as many trout fillets as you need. And if you'd like to veganise the dish, just use big triangles of firm tofu instead of the trout, and cook everything together for half an hour. Prep 15 min Cook 30 min Serves 2 1 large aubergine, halved lengthways, then cut into 1cm-thick slices2 tbsp sesame oil 5 tsp miso paste (red or white) – a gluten-free one, if need be2 sustainably-sourced trout fillets 2 heaped tbsp salted peanuts, chopped2 pak choi, quarteredJuice of 1 limeFlaky sea salt, to taste1 red chilli, stalk discarded, flesh finely chopped (discard the pith and seeds if you prefer less heat)2 spring onions, trimmed and finely sliced Heat the oven to 200C (180C fan)/390F/gas 6. Tip the aubergine slices into a roasting tin large enough to hold them all in a single layer, then add the sesame oil and three teaspoons of the miso paste. Using your hands, mix well to coat the slices, then roast for 20 minutes. Meanwhile, spread each trout fillet with a teaspoon of the remaining miso paste, then scatter the chopped peanuts on top. Once the aubergines have had 20 minutes, add the pak choi to the tin and gently stir through the aubergines to pick up the flavoured oil; add a little more sesame oil, if need be. Make some space in the mix for the fish, lay in the fillets, then return to the oven for 10 minutes, until the fish is just cooked through (trout fillets tend to be so thin that they cook to my liking in 10 minutes, but if yours are thicker, go for 12-15 minutes). Once out of the oven, dress the vegetables with the lime juice and a little sea salt, if needed, scatter over the sliced chilli and spring onions, and serve hot. The Guardian aims to publish recipes for sustainable fish. Check ratings in your region: UK; Australia; US.
Forbes
6 days ago
- Entertainment
- Forbes
This New Dubrovnik Restaurant Features A Dish With A 5,000-Year History
A peka dinner at Local Dubrovnik in Old Town. A few summers ago my friend Ivan Vuković texted me to meet him around a fire for dinner. "Trust me," he said, who just so happens to be an incredible tour guide in Dubrovnik. I schlepped up the stairs (there are a lot of them in Dubrovnik, where houses dot the hills), sweating profusely, to the home of Marija and Zlatko Papak. The Papaks frequently cooked home feasts for strangers in their home on the city's outskirts, which they coined 'Eat with Locals,' to give insider glimpses into dining in the Dalmatian region. That evening changed everything I thought I knew about Croatian cuisine, and now, the Papaks are bringing that same magic inside Dubrovnik's ancient walls in a restaurant setting. Croatian wine at Local Dubrovnik. A few summers ago, my friend Ivan Vuković texted me to meet him around a fire for dinner. "Trust me," he said. Ivan happens to be an incredible tour guide in Dubrovnik, so I did end up trusting him as I schlepped up a long strip of stairs (there are a lot of them in Dubrovnik, where houses dot the hills), sweating profusely, to the home of Marija and Zlatko Papak. The Papaks frequently cooked home feasts for strangers in their home on the city's outskirts (experiences they coined "Eat with Locals") to give insider glimpses into dining in the Dalmatian region. That evening changed everything I thought I knew about Croatian cuisine, and now, the Papaks are bringing that same magic inside Dubrovnik's ancient walls. Enter Local Dubrovnik, a brand new concept behind the beloved duo behind the legendary home feasts on the city's outskirts. They've brought their signature hospitality right into the heart of Old Town with something unprecedented: the city's first and only dedicated peka restaurant within the ancient walls. Zlatko Papak cooking peka. For those new to peka, think of it as a 5,000-year-old Croatian cooking ritual engrained in Dalmatian food culture. The name refers to both the bell-shaped iron lid and the method itself: meat (often lamb, veal, or octopus), potatoes, and vegetables are arranged in a tray, covered with the peka lid, then slow-roasted for hours under hot embers and ash. The result is meat so tender it practically melts on your tongue, infused with smoky, earthy goodness that only comes from this prehistoric technique—a taste of ancient Dalmatia served in the heart of one of Europe's most beautiful cities. "I never get tired of peka; local people will always mention peka. Sunday lunch with the whole family—it's something we do," Marija says, capturing how this dish is as much about togetherness as flavor. If you want to taste Dubrovnik like a local, Local is where you start. This isn't your typical tourist spot—reservations are essential for this intimate experience. With just one seating at 7 p.m. each night and a cap of 40 guests, the experience is communal and deeply rooted in tradition. Peka at Local Dubrovnik. The peka dinner starts at 120 euros per person and unfolds like a proper Croatian feast. It begins with traditional aperitifs—free-flowing Croatian wine, homemade grappa, and rakija—alongside a stunning charcuterie spread featuring Marija's standout house-made bread, local pršut (prosciutto), dreamy oil-soaked cheeses, olives, and more delicious bites than you could dream of. Consider yourself lucky to watch Marija precisely slice the pršut on her custom prosciutto stand, engraved with her name. Then comes peka, the star of the evening. And just when you think the meal is complete, dessert appears to cap off the night. Local elevates this tradition in a setting that's both cozy and elevated. Perched above the busy, cobblestoned Old Town streets, the restaurant's stone fireplace dominates the space, crackling with the same wood fires that have cooked peka for millennia. "When we saw the fireplace, we knew that was it," Marija says. The atmosphere invites mingling between locals and travelers alike, sharing family-style platters, glasses of wine, and stories from Dubrovnik's vibrant food scene. The space smells like rosemary, sage, and wood smoke, while the clinking of wine glasses and conversation with fast new friends make you feel worlds away from the tourist crowds just below. What sets Local's peka apart is precision technique married to prime local ingredients and the simple fact that this ancient cooking method can now be experienced within Dubrovnik's historic walls for the first time. One of the biggest draws, food aside, is Marija and Zlatko's company. Peka at Local Dubrovnik. Marija's vision was simple yet profound: "I just imagined to make Local a place in Old Town to mingle and talk with people, just like at our house," she says. "Peka isn't something you eat alone. It's made for sharing—with friends, with family, with laughter, stories, and long, slow conversations around the table," she adds. Their previous home feasts served up to 200 pekas during peak summer seasons, building a loyal following of food lovers who made pilgrimages to their terrace in the hills. Now that passion lives on inside Old Town, where every meal feels like a dinner party you're lucky to have stumbled into. Marija Papak's cooking class at Local Dubrovnik. Marija also leads hands-on cooking classes that begin at Dubrovnik's vibrant Gundulićeva Poljana Market, right in front of Pucić Palace Hotel (the city's only five-star hotel in Old Town). After handpicking the freshest seasonal ingredients, guests head to The restaurant's dedicated cooking space to prepare authentic dishes like homemade bread, mussels buzara (a classic Dalmatian dish with white wine, garlic, and fresh herbs), hand-rolled macaroni with olive oil and goat cheese, and traditional candied almonds. So if you find yourself in Dubrovnik, skip the tourist traps and head to Local, where every bite connects you to 5,000 years of history and every meal feels like coming home.
Daily Mail
6 days ago
- Health
- Daily Mail
Victoria blamed her bloating on a food allergy. Then three months later she saw the sign everyone dreads... and was diagnosed with stage-three bowel cancer at just 39
When Victoria Collins found herself being forced to lie down last June because she was so bloated after dinner, she knew that something was wrong. The adult support care worker from Hamilton, near Glasgow, had never experienced anything like it.
