In the year 65, the Roman emperor Nero discovered that a group of nobles had hatched a conspiracy to kill him. The tyrant captured the suspects one by one and threatened them with torture; most confessed and implicated others. One of the conspirators, Epicharis, was publicly tortured -- her bones...

John Duffy lost 67 of his colleagues at the firm of Keefe, Bruyette & Woods six years ago during the Sept. 11, 2001, terrorist attacks. Among the dead was Duffy's son Christopher. The investment banking firm, located in the South Tower of the World Trade Center, was among the companies hit hardes...

In the interest of promoting democracy, Pakistan's president, Gen. Pervez Musharraf, recently announced that he had to lock up most of his country's democracy activists. And because he wanted the Pakistani Supreme Court to independently rule on whether he could continue as president, Musharraf also...

With immigrants and their U.S.-born children poised to be the main source of labor-force growth, these adults are an important target for efforts to build the skills of the U.S. workforce to meet the knowledge-based economy of tomorrow. This fact sheet and state data snapshots explore the characteristics of adults without an academic degree or professional credential, by immigrant generation, race/ethnicity, and more.

WASHINGTON – Even as 1.5 million immigrants and refugees are already employed in the U.S. health care system as doctors, registered nurses and pharmacists, another 263,000 foreign-born health care graduates are on the sidelines during the COVID-19 pandemic—many of them because of difficulties getting their credentials accepted by employers and licensing bodies.

1 onion, grated 1 cup Greek yoghurt 1/2 cup olive oil 1/2 lemon, juiced 2 cloves of garlic, crushed 1 tsp. smoked paprika 1/2 tsps. ground coriander 1/2 tsps. ground cumin 500g chicken thighs, cut in to 3 cm pieces 2 tbsps. sesame seeds, toasted tabbouleh 100g burghul 2 1/2 cups frozen peas 1 handful of flat leaf parsley, chopped 1 punnit of cherry tomatoes, halved 1 handful of mint leaves, lightly chopped 3 shallots, thinly sliced 200g Greek feta, crumbled 1/3 cup olive oil 1/2 lemon, juiced 1/2 tsp. ground cinnamon Good pinch of sea salt flakes and black pepper

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Alice in Frames. www.aliceinframes.com

2 cups of fresh ricotta 4 eggs 2 tbsp. sugar Zest of 1 orange, 1lime and 1 lemon 1 cup of plain flour 60 g soft butter

Triple Citrus Syrup

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Neil Perry. Neil's new book is "Spice Temple."

This recipe was featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3:30 PM, courtesy of Neil Perry. Neil's new book is "Spice Temple."

Referred to as a Japanese 'pizza', okonomiyaki is probably best described as a cabbage fritter. There are many versions that can include seafood, pork belly, kimchi or cheese, and either served with the sauce described or with Japanese mayonnaise. Delicious snack food, which can also be a meal.

I love Christmas my all time favourite time of year. It's also a great time for awesome summer sweet produce. Muscovado brown sugar is a treacle like flavour and makes a welcome texture to a traditional pavlova.

It's rare for me to cook fresh figs as I think there is little that can better a squishy-ripe, jammy fig eaten just as is. However just sometimes when they are cheap (well, relatively speaking!) and plentiful, I make this dish; it makes a lovely, simple summer dessert. The thing to be mindful of when you're buying figs, is that they're often picked when they're under-ripe as they're easier to handle and store, however if they're like this they're rarely worth eating; look for figs that feel softly squishy when you gently cup them in your hand, and ideally have tiny splits in the tender flesh...your care will pay off in spades.

This recipe featured on Foodie Tuesday, a weekly segment with Raf Epstein on Drive, 774 ABC Melbourne, 3.30PM, courtesy of Maggie Beer. Maggie's new book is "Autumn Harvest".

Figs are such a versatile fruit, they can be eaten raw, cooked, and sweet or savoury. Here I am baking them with goat's curd which is truly delicious. Wrapping them in prosciutto adds texture and saltiness and the mint salad adds a lovely freshness to the dish.

6 chicken thighs 1 egg 1/2 cup polenta 1 tbsp. sumac 1 tsp cumin seeds salt flakes and freshly ground pepper, to season 60 ml (1/4 cup) pomegranate molasses Avocado Tzatziki: 1 cup)Greek-style yoghurt 1 ripe avocado, flesh coarsely mashed with a fork 3 Lebanese cucumbers, grated, squeeze to remove excess liquid 3 garlic cloves, crushed 1/4 cup chopped coriander leaves 1 tbsp. chopped mint leaves juice of 1/2 lime pinch of Himalayan salt

700g minced lamb 30g pine nuts, roughly chopped 1/4 cup flat-leaf parsley, finely chopped 1/2 onion, diced 1 garlic clove, finely chopped 1 tsp cumin 1 tsp ground coriander 1/2 tsp dried chilli flakes (optional) zest of 1/2 lemon pinch of salt and pepper 3 tbsp. oil Lemon Flatbread 1 cup plain flour 1 1/2 tsp baking powder pinch of salt 3/4 cup plain yoghurt zest of 1/2 lemon

Once you've peeled and cored the quinces there's really little work to do to make this gorgeous dessert. They just bubble away happily for a few hours while the sugar and long slow cooking cast their spell, transforming the quinces' hard, ivory-coloured flesh until it's meltingly soft and an incredible deep-rose colour.

1/4 small watermelon vegetable oil, for deep-frying 50 g vine leaves in brine 1/3 cup plain flour 2 tbsp. extra-virgin olive oil, plus extra to garnish 500 g calamari, cleaned, scored and cut into bite-sized pieces, tentacles reserved salt flakes and cracked pepper 200 g green olives 200 g goat's curd, broken into small pieces

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Shane Delia. This recipe is from Shane's book, and SBS series, "Shane Delia's Spice Journey".

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Justine Schofield. Justine's latest book is "Dinner With Justine".

Delicious steak with chimmi churri sauce

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Kathy Tsaples.

140g unsalted butter 200g dark chocolate 100g light brown sugar 100g caster sugar 2 teaspoons vanilla extract 2 eggs 1 egg yolk 85g plain flour 55g macadamia nuts, lightly toasted, chopped 30g crystallised ginger, chopped Sifted cocoa powder, to dust

These savoury bites break apart with a gentle crunch, with dough as light as air and a sticky honey sauce that will have you coming back for more.

As the cold weather sets in, this nourishing winter dish is perfect to warm hands, feet and heart. The addition of buckwheat flour to polenta gives it a delicious smoky earth flavour and adds to the nutrition level of this dish. Rich in fibre and silica, gluten free buckwheat contain rutin, a bioflavonoid that is know to increase blood circulation and reduce high blood pressure. Perfect for winter!

Delicious weekend dish.

Cabbage at its best.

2 tablespoons sesame oil 2 teaspoons garlic, minced 1 cup shredded carrots 1 cup cabbage, thinly sliced 1 red capsicum, thinly sliced 1 green chilli, sliced 3 large zucchini, spiralled into noodles 2 large chicken breasts, cooked & shredded Toppings 1/2 cup cashew nuts, chopped spring onion Satay sauce 1/2 cup peanut butter 1/3 cup honey 1/3 cup soy sauce 2 tablespoons sesame oil 2 tablespoons rice vinegar 2 teaspoons fresh ginger, minced 1 tablespoon sweet chilli sauce

Pumpkin soup on it's own can be rather plain but with interesting garnishes, the ordinary becomes delicious. This variation on a classic pesto, which uses pine nuts, incorporates roasted almonds instead, giving this ubiquitous winter soup a greater depth of flavour and crunch.

I nearly didn't write the word 'anchovies' in the name of this dish as I know that many people will pretty much automatically by-pass any recipe that has anchovies in it. It's such a shame, because (as is the case with many dishes that include them) they add a depth of flavour and intriguing background note that is perfectly delicious without being at all fishy. If you're one of my mob, and love them, then do give this recipe a try...it's such a simple dish yet full of flavour (I sometimes add a chopped red chilli at the end to give it a bit more oomph too.) The beans are terrific with any sort of grilled meat or fish.

Seafood in a different way by the Golden Pig.

Atlantic Salmon is Australia's most popular farmed fish and is a healthy weekly staple for many people. This recipe offers a marinade more commonly thought of for chicken however is simply delicious with salmon. Enjoy with a fresh local limes, which are in season from early April to mid September.

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Tony Twitchett, Taxi Kitchen

Cold damp weather prompts all manner of mushrooms and fungi to emerge from the forest floor. Having neighbours willing to share their regular harvest of field mushrooms is one of the many great privileges of living in the Southern Forests. However, this hearty winter soup can be equally delicious when made with cultivated mushrooms easily purchased from supermarkets and independent grocers.

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Daniel Lucas Tonin, Pasta Classica

150g panko crumbs 1 clove of crushed garlic 1 tsp. ground ginger 2 tsps. curry powder 1 tsp. ground cumin 2 tsps. ground coriander 1 tsp. black mustard seeds 1 tsp. chilli flakes 2 tsps. caster sugar Pinch of salt 3 free range eggs, beaten 100g plain flour with a pinch of salt 1 cauliflower, broken in to small florets Sunflower oil for deep frying Sauce: Handful of chopped parsley Handful of chopped coriander leaves Handful of chopped mint leaves 1 tbsp. tamarind paste 1 tsp. maple syrup 1 tbsp. olive oil 2 tsps. lime juice Pinch of salt 2 tbsps. water

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, courtesy of Tony Tan

I love a carrot cake . Usually walnuts are used however who doesn't want to take advantage of the local new season pecans at our local markets . Happy baking!

I seriously love cooking on the Weber more in winter cooler temperature make us feel more cosy and accentuate the taste buds and smell . Replaced the traditional peanuts with our wonderful local macadamias

A fresh and light dish.

So quick, easy and delicious for a mid-week dinner.

Four of my favourite ingredients combined into one dish!

So simple and so sensational. Lots of cultures have a version of this but I love Fijian food.. Fijians are so full of happiness and it crosses over to their cuisine.

Always something nice about discovering new dishes by utilising left overs from the night before . Seriously who doesn't love a bowl of pasta with a rich ragout of slow braised meat . Add a fresh twist with sweet seasonal peas from the markets .

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, shared by Hetty McKinnon, founder of Surry Hills community kitchen Arthur Street Kitchen and author of 'Neighbourhood'.

This recipe features on Foodie Tuesday, a weekly segment on 774 Drive with Raf Epstein, 3.30PM, shared by Hetty McKinnon, founder of Surry Hills community kitchen Arthur Street Kitchen and author of new cookbook 'Neighbourhood'.

Guaranteed to tempt fussy eaters, with lots of hidden nutrients.

Spring has definitely in the air well and truly. Loving the produce, country aromas, and appearance as I cycle through the country side. I love asparagus... this local stuff growing by a great friend and awesome farmer. Side dishes are often overlooked but are a very important part to a great meal.