The Boston Celtics had all the momentum but the Miami Heat did the impossible again, winning Game 7 and advancing to the Finals. Here's how they did it.The Miami Heat were able to beat the Boston Celtics, 103-84, in Game 7, stealing momentum back and stifling Boston's attempt at a hist...

Barcelona president Joan Laporta speaks about the club's finances and what fans can expect in the future.

xQc then mocked her and reuttered her words, 'You do own it. I'm dropping it off. The papers, the titles, everything'

Legendary crooner Tony Bennett, best known for singing "I Left My Heart in San Francisco," has died, according to the New York Times, citing his longtime publicist, Sylvia Weiner.

Adam McKay and Matthew Perry had discussed the Mattman project about an actor who becomes a superhero

Thursday night's college football schedule feature an exciting showdown between Big 12 rivals and a sneaky-good AAC matchup.

Fernando Tatis Jr. homered in the first, added a two-run single in the second and set a career high for hits while playing in his 400th career game, leading the San Diego Padres past the Athletics 8-3 in manager Bob Melvin’s return to Oakland

BEIJING Tesla Inc on Thursday said it raised prices on its refreshed Model 3 and Model Y long-range

Jeremy Pang doesn’t have a classic chef origin story: he “hated” food as a child. Before he turned 10, the chef, teacher and owner of the School of Wok in London admits: “I hated eating – I honestly did not like food. “Up to the age of, like, nine, it would take my mum two, three hours to get my dinner down me. I just didn’t want to eat – I wanted to go out and play football with my mates. I wanted to go and do stuff and play – I also wanted to eat fish fingers and all the stuff my friends were eating at home.” Pang grew up in a Chinese household and is a third-generation chef. When he was 10 years old, his family moved from the UK to Singapore for two years. Now aged 39 and based in southwest London, Pang says upon making the move, his “life completely changed”. He says: “When you go into hawker centres [open-air food markets] in Singapore, it’s a different world. Every single stall is a specialist in one type of food – not even cuisine. So you might have one uncle who has cooked chicken rice for his whole life, or another person who has cooked Hokkien Mee [a stir-fried noodle dish] for 40 years. “When people are as specialist as that, you cannot not want to eat it. And you see everyone digging into their food with no real etiquette – but the etiquette is the enjoyment of that bowl of food.” From there, Pang says Singapore “opened mine and my sister’s horizons” and he fell in love with food. With Singapore’s proximity to other Southeast Asian countries, he was exposed to a variety of cuisines – from Indonesian to Malaysian – many of which are taught at the School of Wok, along with the Chinese food Pang grew up with. With two kids of his own, aged six and two, Pang says: “I now feel so sorry for my mum.” Before the Covid-19 pandemic, the chef says of his oldest: “It was really difficult to get him to enjoy anything that wasn’t raw carrot or cucumber – which actually is healthy at least, but every day? That’s hard.” The pandemic shifted his son’s eating habits. Pang took a couple of months off and “cooked with him – we started making homemade pizzas, flapjacks – anything he wanted to make. He definitely at that point thought he had more of a Western palate, but I’ve known since he was really young and started eating that he does love Chinese food. “He likes the slightly lighter palate, and home-cooked Chinese food can be quite light – steamed fish, flash-fried vegetables, things like that.” One constant from Pang’s childhood to his family life now is the concept of feasting – serving multiple dishes for one meal. “This is how Asian cuisine is eaten, and should be eaten,” he says simply. “My style of cooking is 100 per cent home cooking anyway, and I’ve grown up with it. If you are Asian, that’s just a way of life. But if you’re not, it’s hard to compute how to get four or five dishes on the table, all hot or in the right state at the right time.” He continues: “Even if when we’re doing midweek meals at home, if I’m cooking Chinese or Southeast Asian just for the four of us, I’ll quite often cook two or three dishes. Those two or three dishes are there to be shared – that absolutely is our way of cooking and eating.” Pang’s latest book, Simple Family Feasts, is all about demystifying this concept for home cooks who haven’t grown up with it. Each chapter is dedicated to a different cuisine – including Chinese, Vietnamese, Singaporean and Indonesian – and shows you how to build a feast, guiding you through which dishes to make and in what order. Balance is crucial to pulling off a feast. “If, for example, you just ate crispy, deep-fried stuff – which is terribly bad for you, but we all love it – yes, you want to eat lots of it at the beginning. But five minutes later, you might get lost in that deep fried, crispy, greasy world, and so you’re likely to stop eating it at some point quite quickly. “But if you had something crispy, you have something opposite that melts in the mouth, you had something soft with a gentle bite, you had crunchy – usually from fresh vegetables or flash-fried vegetables, salads, anything like that – and you had a perfect balance of those textures. Honestly, I think you could just keep eating.” Growing up with this style of cooking must make Pang a brilliant multitasker – something he says is “a great skill to have”, but “sometimes it’s my worst enemy”. “I’m constantly multitasking – I get to the end of the day and I don’t know what’s happened, I sometimes can’t tell you what I’ve done in a day. I might have done a million different things… So in some ways, I’m very good at multitasking – but when I get home, my wife probably wouldn’t agree with that.” Like all of Pang’s cookbooks, this is an “ode to my father”, who passed away in 2009. “He’s the one who instilled that love of cooking and cuisine – especially Asian food. He never really taught me how to cook, he just said, ‘Stand and watch’, or, ‘Taste this and tell me what’s in it’. That was his style of teaching.” ‘Jeremy Pang’s School Of Wok: Simple Family Feasts’ (published by Hamlyn; £22). Read More Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day Meal plan: Romesco chicken and other recipes to fall in love with Who knew a simple flan could be so well-travelled? Midweek comfort food: Singaporean curry sauce and rice How to make Thai favourite lemongrass chicken stir-fry

A district attorney has ruled out the possibility of seeking the death penalty for the UNC doctoral student accused of murdering his academic advisor in a shooting that sparked terror across the Chapel Hill campus. The UNC community is still reeling from a shooting on Monday that left one faculty member dead and forced frantic students fearing for their lives to barricade themselves inside lecture halls. Tailei Qi, an applied sciences PhD student at UNC, has been charged with first-degree murder and possession of a weapon on academic premises in connection with the fatal shooting of his lab advisor Zijie Yan. Mr Qi appeared in court on Tuesday and was ordered held without bail. The suspect had a Mandarin interpreter during his arraignment and was scheduled to reappear in court next month. Prosecutors did not share a potential motive for why Mr Qi allegedly carried out the attack on Yan. In an interview following the hearing, Orange County District Attorney Jeff Niemen said he would not be seeking the death penalty in Mr Qi’s case “or any case,” FOX8 reports. Responding to criticism about his stance on X, formerly known as Twitter, Mr Nieman said: “I was very transparent about my position on the death penalty in candidate forums.” Mr Nieman pledged to not seek the death penalty if elected as he campaigned in 2021 to become the DA in Chatam and Orange counties. “You can let someone out of prison, but you can’t un-kill them,” Mr Nieman said in a statement at the time. “The death penalty is a complicated societal issue, one that I am ready to discuss in greater depth with our community members in the months ahead. But for the reasons briefly cited above and more, I will not seek the death penalty in my district.” Mr Qi is being held without bail at the Orage County Sheriff’s Jail in Hillsborough County. He was arrested near a residential area two miles away from campus following a three-hour lockdown on Monday. According to his LinkedIn page, Mr Qi graduated from Wuhan University in 2015 and also received a master’s in material science from Lousiana State University in 2021. Mr Qi then joined UNC at Chapel Hill’s Yan Lab in 2022, with his profile page on the university’s website taken down by Tuesday. Wen Liu, a 2022 UNC graduate who worked in the lab with Qi, told the AP that he was “somewhat reserved” but still “pretty sociable.” Ms Liu also said that Qi would often answer other lab member’s questions with “patience and respect.” “For hours he would just be doing things and explaining along the way,” Ms Liu said. UNC Chancellor Kevin Guskiewicz said on Tuesday that Yan left two young daughters behind and described the slain professor as a “beloved colleague and friend” who was fondly remembered by everyone who crossed paths with him. Mr Qi is expected to appear in court again on 18 September. Read More UNC shooting updates: Suspect Tailei Qi complained about professor Zijie Yan online before Chapel Hill attack UNC Chapel Hill graduate student Tailei Qi charged with murder in shooting of faculty member A new college term, a faculty member killed and a student arrested: What we know about the UNC shooting

This one is related to her previous DUI in The Peach State from almost two years earlier

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