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From debuts to reinvented returns – here’s what you need to know about autumn/winter Fashion Month. Might the catwalks hint at what we will be wearing later down the line? London (PA Media/dpa) – Twice a year, the fashion industry assembles in four global capitals – New York, London, Milan and Paris – to unveil the styles and silhouettes that will shape wardrobes for the coming season. This coming showcase, known as autumn/winter Fashion Month, is where industry heavyweights, emerging talents and cultural influencers intersect. This season, the women’s ready-to-wear Big Four circuit kicks off on February 11, and there’s an exciting array of debuts, returns and reinvention in store. New York: February 11-16 New York Fashion Week (NYFW) opens the seasonal ritual from February 11 to 16, 2026, changing from their original dates to align better with the global fashion calendar. “Since NYFW September 2025 began a week later this past season, if we kept the dates early in February – as traditionally done for the autumn-winter season – this would have resulted in over a week of lost time for brands and their teams to prepare while creating an unnecessarily large distance of time between New York and London, Milan, and Paris,” the director of fashion week at Council of Fashion Designer of America (CFDA) Joseph Maglieri, told Fashion Network. The week opens with a high-profile show: Rachel Scott’s official debut at Proenza Schouler, following her mid-season arrival last year, when she stepped in to refine work already underway. While the closing show has yet to be announced – and will not be Raul Lopez’s Luar, as the designer has not confirmed plans – legacy brands like Marc Jacobs and Ralph Lauren will set the tone early with off-calendar presentations on February 9 and 10. Among the newcomers this season is 7 for All Mankind, now under the creative direction of former Blumarine designer Nicola Brognano. Carolina Herrera returns after a spring detour to Madrid, while Public School’s Maxwell Osborne and Dao-Yi Chow re-join the calendar. Derek Lam also makes a comeback, now led by Robert Rodriguez. London: February 19-23 For the first time in years, Temperley London returns to the official London Fashion Week (LFW) runway to honour its 25th anniversary – a moment that feels symbolic of London’s resurgence as both creative and commercial force. Julien MacDonald, absent since early 2023, is also back in the mix. But most talked about is Joseph, returning to the schedule after nearly a decade away, now under the creative direction of Mario Arena, who has said that reinstating the label’s runway presence is “where, as a fashion house, we belong”. Alongside these headline returns, stalwarts like Burberry, Simone Rocha, Erdem and Emilia Wickstead will anchor the schedule, while designers such as Chet Lo, John Richmond, Masha Popova and Phoebe English are also on board, keeping London’s reputation for eclectic creativity alive. Importantly, the British Fashion Council continues to waive show fees and has significantly expanded its International Guest Programme – a move designed to bring more international press, buyers and cultural commentators to the capital’s shows this season. But it’s not all familiar faces. New entrants like Agro Studio, Clara Chu, Ewenki, Gravalot, Liberowe, Raw Mango and Selasi are set to debut, injecting exciting, fresh perspectives into LFW. Milan: February 24-March 2 By the end of February, fashion moves to Milan (Feb 24-Mar 2), a city synonymous with craftsmanship, precision tailoring and luxury finish. Milan’s schedule is the industry’s ode to Italian heritage – Prada’s architectural precision, Gucci’s distinct maximalism, Dolce & Gabbana’s Mediterranean flair and Armani’s timeless elegance. These houses blend tradition with avant-garde innovation, often setting the agenda for how luxury will be interpreted in the coming seasons. This season carries particular buzz with Maria Grazia Chiuri’s debut at Fendi. The former Dior creative will return to the Roman house where her fashion journey began. It will also be the first show since Valentino Garavani’s passing on 19 January 2026, the late designer helped define Italy’s global fashion identity, and will undoubtedly draw mass tributes. Bottega Veneta, Ferragamo and Versace will continue to recalibrate their identities at Milan, meanwhile, a new generation of Italian designers like Marco Rambaldi, Sunnei and Magliano will bring a new energy and perspective to the week. Paris: March 3-11 Finally, the piece de resistance is Paris Fashion Week, running from March 3 to 11 2026. Véronique Nichanian, Hermès’s men’s artistic director for 37 years – one of fashion’s longest-serving creative leaders – stepped down with her last show for menswear in January, marking the end of an era. But her legacy will undoubtedly cast a thoughtful shade across Paris’s runways this March. Elsewhere, Paris will spotlight several significant debuts and transitions that signal a new creative chapter for some of fashion’s most storied houses. Newly appointed as Balmain’s creative director, Antonin Tron will present his first autumn/winter collection for the house. Known for his sculptural minimalism and fabric-forward approach, his debut is one of the most anticipated shifts in Paris this season. Following his well-received involvement in Dior’s men’s program, Irish designer Jonathan Anderson is expected to show his first full women’s ready-to-wear collection in Paris following his debut last September, bringing his conceptual yet wearable sensibility to one of fashion’s most iconic maisons. While some shifts from earlier in the year (such as Grace Wales Bonner’s future takeover of Hermès menswear) are slated for later runway debuts, the overall season reflects broader backstage movement across Paris and the global calendar, with designers carrying fresh visions into their collections, eager to reinvigorate heritage houses. The following information is not intended for publication dpa pa arw

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Los Angeles (tca/dpa) – Six years after its release, Michelle Obama’s Netflix documentary has experienced a revival amid Melania Trump’s movie hitting theaters. According to data tracking company Luminate, viewership in the US for “Becoming” surged over 13,000% last weekend compared to the previous one. While roughly 354,000 minutes of theEmmy-nominated chronicle were viewed the weekend of January 23-25 , more than 47.5 million minutes of “Becoming” were viewed over Melania’s opening weekend. “The resurgence of interest in ‘Becoming,’ is a prime example of audiences discovering, or re-discovering, catalog content due to larger conversations in the zeitgeist,”Luminate Communications Lead Jimmy Harney said in a statement. In response to the widely promoted Trump movie’s premiere weekend, social media users encouraged followers to help make the Obama documentary the No. 1 film on Netflix. “We need a moral victory this weekend,” TikTok user Nathan C Jun said, explaining how the move “would be so embarrassing for ‘Melania’ to simultaneously tank.” Despite being largely panned by critics, “Melania” had thebiggest opening for a nonfiction feature in the last decade . It exceeded U.S. expectations by bringing in around$7 million on its opening weekend, compared to the$1-5 million that industry outlets projected . Still, it was only a drop in the bucket toward what it cost to make and market the Brett Ratner -helmed production. Amazon MGM Studios reportedlypaid $40 million for “Melania,” and spent an additional $35 million on promotional efforts. The documentary is expected to stream on Prime Video at a later date. The following information is not intended for publication tca dpa coh

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Bonn (dpa) – Onions work in almost every dish, bringing notes from the sweet and mild to the spicy and hot – but when we slice them, they often bring tears to our eyes. One thing that helps us cry less when cutting onions is a really sharp knife, says Germany's Federal Centre for Nutrition (BZfE). This damages fewer onion cells and releases less of the pungent substance allicin, which irritates our mucous membranes. Or, try using a well-moistened wooden chopping board or wearing diving goggles. Which onion is suitable for what? Nutrition experts also have tips on which of the most common varieties are suitable for which dishes: Whether raw, roasted, steamed, fried or boiled, light brown onions with a strong aroma enhance soups and stews, sauces, marinades and braised dishes. Red onions are particularly good in salads. But they also taste great caramelised with balsamic vinegar, for example as a snack, on a burger or in a wrap. Large onions are ideal for stuffing, grilling and gratinating. Try making onion soup Onion soup is a classic you can make at home from scratch if you don't want to use a packet or tin. Sauté chopped onions and garlic in butter, dust with flour and deglaze with white wine, vinegar or apple juice. Then fill with vegetable stock and simmer for 20 to 30 minutes, stirring occasionally. If you like, you can bake the soup in individual ovenproof bowls with pieces or slices of bread and cheese in the oven. Lastly, sprinkle with fresh thyme. The following information is not intended for publication dpa/tmn cwg sw xxde arw

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Less is more when it comes to caring for houseplants during the darker months. Choosing the right spot and protecting plants from cold roots can make all the difference in keeping indoor greenery healthy. Munich (dpa) – As the first frost settles in and gardens fall dormant, it's time to focus on caring for houseplants. Low light levels and dry, heated air can take a toll on houseplants during the darker months. A few simple tips will keep them healthy. However, you shouldn't overdo it. "Many plants suffer less from a lack of light or cold than from too much care – especially if they are constantly rearranged or watered too much," says gardening expert Lutz Popp. How to care for houseplants during the colder months: Light:Plants need light year-round, but they do not tolerate direct sunlight well. The best place is a bright spot on a west or east-facing window, where no heat build-up can develop if the sun does shine into the flat. Fertilizer:During the darker time of the year, plants grow less and need fewer nutrients. You can therefore do without fertilizers. Temperature:Most feel comfortable at temperatures from 16 degrees Celsius. Exceptions include azalea, camellia and cyclamen – they can also cope with 12 to 16 degrees Celsius. "Potted plants are sensitive to a cold base. A simple cork base reliably protects the roots," says Popp. Watering:The soil should be evenly moist, but not permanently soaked. Water that collects in the saucer should be removed after a short time. It is best to water less frequently, but thoroughly – the water should be lukewarm and as lime-free as possible. Humidity:Dry indoor air can cause brown leaf tips and make plants more vulnerable to pests. Popp recommends placing trays of water or moist expanded clay to increase humidity. With proper care, houseplants can also add warmth and colour during the frosty time of the year. You can also do this by combining twigs, cones, rose hips or dried orange slices with plants such as Christmas cacti or poinsettas. The following information is not intended for publication dpa/tmn jub xxde mls arw

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Altenburg, Germany (dpa) – Saffron is one of the most costly condiments there are due to the cumbersome harvesting process. The threads need to be plucked by hand from the opened flower and dried. For one kilogram of saffron, up to 200,000 blossoms have to be harvested. Thomas Büchner, head chef at a four-star hotel in central Germany, where saffron is also grown, has a fitting recipe to showcase this precious ingredient: corn-fed chicken breast with cauliflower and a saffron-cardamom sauce served with potato-almond cakes. Ingredients for four servings: 4 corn-fed chicken breasts, 200 g each (for festive occasions: duck breast as an alternative) 1 head of cauliflower 250 g butter 20 ml lemon juice 100 ml vegetable stock 1 whole egg 4 egg yolks About 25 saffron threads A pinch of cardamom Salt and pepper Method: Take the meat out of the fridge one to two hours in advance. Place the chicken breasts skin side down in a cold pan and cook slowly until the skin is crisp, then turn and fry for a further two minutes. Season with salt and pepper. Preheat the oven to 140 C (fan) and finish cooking the chicken breasts for about 15 minutes. Cut the cauliflower into small pieces and cook until tender, to taste. Soak the vegetable stock with the saffron and cardamom and leave to infuse overnight in the fridge. Gently warm the butter in a saucepan together with the infused stock and the lemon juice. Whisk in the egg yolks and the whole egg, season with salt and pepper. Pass the mixture through a sieve, then whisk over a bain-marie until foamy, but not for too long. As a side, the chef recommends mashed potatoes, croquettes or (a little more refined) potato-almond cakes. For the potato-almond cakes you will need: 4 large floury potatoes 1 egg yolk 1 shallot 2–3 tbsp flaked almonds 2 tbsp chopped parsley 2 cubes of butter, about 2–3 cm per side 1 tbsp cornflour Salt, pepper and a little flour Method: Boil the potatoes in their skins until done, allow to cool slightly, then peel. Sweat the shallot in a little butter over low heat until translucent, then mix in the parsley. Toast the almonds lightly in a pan or in the oven until golden. Press the potatoes through a ricer while they are still lukewarm, or mash thoroughly with a masher or fork until smooth. Mix well with the shallot, parsley and almonds, and the egg yolk. Season generously with salt and pepper, then bind with cornflour until you have a supple, non-sticky dough. Shape the dough into a log about 5 cm in diameter, dust lightly with flour and set aside in a cool place. Slice into 1–2 cm thick rounds and fry on each side in a little butter for about two minutes until golden brown. The following information is not intended for publication dpa/tmn ouv yyzz n1 xlt cwg lue

(The article has been published through a syndicated feed. Except for the headline, the content has been published verbatim. Liability lies with original publisher.)

Altenburg, Germany (dpa) – Saffron is one of the most costly condiments there are due to the cumbersome harvesting process. The threads need to be plucked by hand from the opened flower and dried. For one kilogram of saffron, up to 200,000 blossoms have to be harvested. Thomas Büchner, head chef at a four-star hotel in central Germany, where saffron is also grown, has a fitting recipe to showcase this precious ingredient: corn-fed chicken breast with cauliflower and a saffron-cardamom sauce served with potato-almond cakes. Ingredients for four servings: 4 corn-fed chicken breasts, 200 g each (for festive occasions: duck breast as an alternative) 1 head of cauliflower 250 g butter 20 ml lemon juice 100 ml vegetable stock 1 whole egg 4 egg yolks About 25 saffron threads A pinch of cardamom Salt and pepper Method: Take the meat out of the fridge one to two hours in advance. Place the chicken breasts skin side down in a cold pan and cook slowly until the skin is crisp, then turn and fry for a further two minutes. Season with salt and pepper. Preheat the oven to 140 C (fan) and finish cooking the chicken breasts for about 15 minutes. Cut the cauliflower into small pieces and cook until tender, to taste. Soak the vegetable stock with the saffron and cardamom and leave to infuse overnight in the fridge. Gently warm the butter in a saucepan together with the infused stock and the lemon juice. Whisk in the egg yolks and the whole egg, season with salt and pepper. Pass the mixture through a sieve, then whisk over a bain-marie until foamy, but not for too long. As a side, the chef recommends mashed potatoes, croquettes or (a little more refined) potato-almond cakes. For the potato-almond cakes you will need: 4 large floury potatoes 1 egg yolk 1 shallot 2–3 tbsp flaked almonds 2 tbsp chopped parsley 2 cubes of butter, about 2–3 cm per side 1 tbsp cornflour Salt, pepper and a little flour Method: Boil the potatoes in their skins until done, allow to cool slightly, then peel. Sweat the shallot in a little butter over low heat until translucent, then mix in the parsley. Toast the almonds lightly in a pan or in the oven until golden. Press the potatoes through a ricer while they are still lukewarm, or mash thoroughly with a masher or fork until smooth. Mix well with the shallot, parsley and almonds, and the egg yolk. Season generously with salt and pepper, then bind with cornflour until you have a supple, non-sticky dough. Shape the dough into a log about 5 cm in diameter, dust lightly with flour and set aside in a cool place. Slice into 1–2 cm thick rounds and fry on each side in a little butter for about two minutes until golden brown. The following information is not intended for publication dpa/tmn ouv yyzz n1 xlt cwg lue

(The article has been published through a syndicated feed. Except for the headline, the content has been published verbatim. Liability lies with original publisher.)