The Knicks have a trophy and Wembanyama has a chip on his shoulder: Five NBA Cup takeaways
New York got a championship while a high-stakes meeting between the Thunder and Spurs showed where the NBA, and the NBA Cup, is todayAfter toppling the defending champion Boston Celtics in a shocking upset in the Eastern Conference semi-finals this spring, The New York Knicks immediately became the favorites to represent the conference in the NBA Finals.The Indiana Pacers, a team that will no doubt go down as having one of the most compelling Cinderella stories in modern NBA history, had other plans.But this year, the East is more open than ever (though Knicks guard Jalen Brunson insists he’s “not a fan” of the narrative of a wide open conference).The Detroit Pistons have made a remarkable turnaround from being at the bottom of the East standings a few years ago to the top of them, but the Knicks’ showing in Cup play, ultimately hoisting the trophy in the third year of the contest, has shown what many believed heading into this season: they’re the team to beat.Brunson continues to be every bit the superstar his franchise needs, Mikal Bridges is having a fantastic season, and (knocks on wood) they’re as healthy as they’ve been in ages.
New head coach Mike Brown appears to be just the breath of fresh air the doctor ordered after things had gotten stale with Tom Thibodeau, getting more creative with the offense and going deeper with rotations, and the NBA Cup champion Knicks will certainly be heard from come April.The stage was set for Oklahoma City this weekend: on a tear, bulldozing every team in the league, and practically yawning their way to a 24-1 record, they were poised to make that 25-1 on Saturday night in the NBA Cup semif-inals.Victor Wembanyama and the San Antonio Spurs had other plans.Wembanyama, the 7ft 5in french wunderkind who possesses an all too rare combination of zenmaster off-court tendencies with a healthy dose of Kobe Bryant and Michael Jordan-esque psycho on the hardwood, clearly took being a heavy underdog personally heading into Saturday’s semi-final matchup.The game marked his first appearance in several weeks due to a calf strain, and the Spurs, presumably due to Wembanyama’s minutes restriction, sat him out the entire first quarter.
The difference in the entire Spurs team as soon as Wembanyama checked into the game was staggering: it wasn’t just the renewed clarity of the offense, his unmatched defensive skill set, or his looming presence in the paint, which clearly spooked any Oklahoma player who dared to venture beyond the free throw line.It was the confidence: palpable, notable, and coursing throughout the entire Spurs roster.I remarked to the colleague sitting next to me during the contest that it felt like someone’s older brother had shown up to a fight at recess: suddenly chests were puffed out.There was a moment in the second quarter of the Cup Championship where Wembanyama blocked four or five Knicks shot attempts at the rim in a row, and didn’t appear to even really break a sweat in the process.It’s hard to put a finger on what it is when it comes to the next face of the league, the next NBA superstar to carry the sport into the future.
But whatever it is, Wembanyama has it in spades.It’s hard not to think about “greatest of all time” potential for the Frenchman if his body can cooperate, potential south-of-the-Mason-Dixon-line dynasties be damned.Although it has been met with mixed reactions from fans and NBA players alike (and evoked plenty of confusion from both), the NBA Cup is clearly starting to find its stride.I mentioned in my takeaways from this event last year that it inevitably takes time for something like this to matter.Gravity doesn’t form overnight, and while the merits of throwing a wrench into the rhythm of the NBA regular season are debatable, the event is clearly starting to carry some level of gravitas and cache: the proof is in the highly competitive games all weekend long.
There were bodies colliding while diving for loose balls, roughly a million offensive rebounds, and nary a blowout.It took a couple of years (and a hefty investment from Amazon) but the cup is here to stay.While the formidable freight train that is the 2025-2026 Oklahoma City Thunder was eliminated in a nailbiter against l’étranger and company in the Cup semi-finals, the loss only sent them to a still-staggering 24-2 on the season: and much of that record was accomplished with their second option, Jalen Williams, cheering on the bench with a wrist injury.There were plenty of flashes throughout the game that showed why they are still, NBA Cup champion-lessness notwithstanding, in a class completely their own in the league.For starters, the nearly un-guardable Shai Gilgeous-Alexander seems to be well on his way to a second consecutive league MVP award (and, potentially, a second consecutive Finals MVP, too).
His whole offensive skill set was on full display in the Cup semi, from the gasp-inducing craftiness and control, to the slinky smooth footwork, to, yes, the foul grifting (one can hardly blame him when he’s so damned effective at it).But the Thunder’s most impressive characteristic was their defense.It was, as always, swarming and overwhelming, tireless.I can’t imagine how demoralizing it must be to be on the receiving end of a flurry of steals and forced turnovers, looking up at a scoreboard that broadcasted a single digit deficit mere moments before, only to watch it swell to 12 or 13 in the blink of an eye.Oklahoma City is relentless: they keep coming, and they come in tidal waves.
Just when you think it’s safe to go back in the water … the tenacious Thunder prove why you simply cannot catch your breath around them.Wembanyama and the Spurs certainly pulled off an impressive upset on Saturday night, but make no mistake: the Thunder should still strike the fear of God in every team.I couldn’t wrap up the weekend in Vegas without a quick shout out to the Orlando Magic, who are starting to really round into form as a formidable Eastern Conference dark horse.They had a gritty, impressive showing in the Cup semis, and Desmond Bane is finally starting to look worth the haul of draft picks he commanded.
All about the baby cheeses: how to curate a festive cheeseboard to remember
What should I serve on my Christmas cheeseboard?David, via emailIt will come as no surprise that Mathew Carver, founder of Pick & Cheese, The Cheese Barge and Rind, eats a lot of cheese, so in an effort to keep his festive selection interesting, he usually focuses on a specific area or region: “Last year, for instance, I spent Christmas in Scotland and served only local cheese.” Wales is up later this month. “I’m a creature of habit and tend always to go back to the cheeses I love, so this strategy makes me try new ones,” he explains – plus there’s nothing to stop you slipping in a classic such as comté in there too, because, well, Christmas.Unless you’re going for “the baller move” of just serving one glorious cheese, Bronwen Percival, technical director of Neal’s Yard Dairy, would punt for three or four “handsome wedges, rather than slivers of too many options”. After all, few have “the time or attention for a board that needs a lot of explaining”
How to make nesselrode pudding – recipe | Felicity Cloake's Masterclass
A luxurious iced dessert stuffed full of boozy dried fruit, candied peel and frozen chestnut pureeThis festive, frozen chestnut puree dessert is often credited to the great 19th-century chef Antonin Carême, even though the man himself conceded that this luxurious creation was that of Monsieur Mony, chef to the Russian diplomat Count Nesselrode (albeit, he observed somewhat peevishly, inspired by one of his own chestnut puddings). It was originally served with hot, boozy custard – though I think it’s just enough as it is – and it makes a fabulous Christmas centrepiece,Prep 15 min Soak Overnight Cook 20 min Freeze 2 hr+ Serves 6125g currants, or raisins or sultanas50g good-quality candied peel, finely chopped75ml maraschino, or other sweet alcohol of your choice (see step 2)1 vanilla pod, split, or 1 tsp vanilla extract600ml whipping cream 4 egg yolks 50g caster sugar 45g flaked almonds 125g whole peeled cooked chestnuts, or unsweetened chestnut pureePut the fruit and peel in a bowl. Mony’s recipe is reported to have contained currants and raisins (though other vine fruit, or indeed any chopped dried fruit you prefer, will work), as well as candied citron, the peel of a mild, thick-skinned citrus, which is available online, as are other candied peels that are far nicer than those chewy, greasy nubs sold in supermarkets.Add the alcohol: maraschino, an Italian sour cherry liqueur, is the original choice, but Claire Macdonald uses an orange triple sec, Victorian ice queen Agnes B Marshall brandy and noyaux, an almond-flavoured liqueur made from apricot kernels, and Regula Ysewijn mixes maraschino with dark rum. Madeira, sherry, port, etc, would surely be good, too
Festive food for less: Christmas dinner with all the cost trimmings
Figures show that the total cost of the all-important Christmas dinner is up 5% on a year ago, with the price of important elements such as pigs in blankets and stuffing up by 7%.With the cost of living still biting, however, a supermarket price war is taking some of the sting out of high food costs – with Aldi and Lidl selling the ingredients for a main Christmas meal for eight for less than £12.According to exclusive data prepared for Guardian Money by the analysts Assosia, the price of a frozen extra-large turkey is up 10p a kilogram to £3.70 (a 3% rise on a year ago) – which for an 8kg bird works out at £29.60
The 12 condiments of Christmas
Salt, sweet, bitter, acid, umami. While we don’t think to use too much “sweet” before dessert, it can counterbalance and enhance other flavours. Maple syrup is my sweetener of choice during the holidays because it just tastes cozy. Add it to roasted root vegetables or a poultry glaze, and it’s especially tasty in drinks, from hot apple cider to eggnog and even mulled wine.I’ve never met anyone who didn’t like butter, or ooh and ah at a homemade one
‘Every chef should train here’: Turkish restaurant ranks fourth on list of London’s top food spots
On a list of London’s best restaurants, you would expect to see the usual Michelin-starred suspects such as The Ledbury, Ikoyi and The Ritz. But high among these culinary heavyweights sits a humble salonu tucked away in the depths of north London.Neco Tantuni, a small Turkish eatery specialising in the foodie delights of Mersin, a city located on the southern coast of Turkey, has been crowned the fourth best restaurant in London by Vittles, the trendy food magazine that has become a bible for those looking for the best (and more off-the-radar) grub in the capital.“I’m totally shocked,” says Eren Kaya, whose parents hard graft has resulted in their restaurant, situated in a far-flung corner of Enfield, being placed near the top of the 99-strong list.The small shop, which was a greasy spoon cafe before being transformed into the hugely popular food hotspot, hasn’t fully shed the character of its former self
Ho, ho, Hamburg: bringing the flavours of a true German Christmas market home
From glühwein to lebkuchen, bratwurst to stollen, recreating the delicacies I sampled in the city’s festive markets is wholly achievable. Plus, a new digital cookbook for a good cause Sign up here for our weekly food newsletter, FeastWithout wanting to sound tediously Scrooge-like, the German-style markets that have become seasonal fixtures in many British cities over the last few decades never make me feel particularly festive. What’s remotely Christmassy – or German – about Dubai-chocolate churros and Korean fried chicken, I grumble as I drag the dog (who enjoys all such things) around their perimeters.Hamburg’s markets, however, which I was myself dragged around last weekend, are a very different story. For a start, the city has many of them, mainly fairly small – and some, such as the “erotic Christmas market” in St Pauli, with a particular theme
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Striking resident doctors are digging in. History suggests this will go on and on