内容摘要：The funny part is that Barkov would hate hearing such praise, and he surely would never say anything like that about himself. He is a most unassuming superstar, someone who doesn’t care about the spotlight, someone who was legitimately surprised when fans recognized him last year at a Florida Atlantic basketball game in Boca Raton — about 20 minutes north of where the Panthers play their home games.

The funny part is that Barkov would hate hearing such praise, and he surely would never say anything like that about himself. He is a most unassuming superstar, someone who doesn’t care about the spotlight, someone who was legitimately surprised when fans recognized him last year at a Florida Atlantic basketball game in Boca Raton — about 20 minutes north of where the Panthers play their home games.

Analysts expected $41.38 billion, according to FactSet.Naples may be famous for its pizza, but the meatballs are just as deserving of worldwide acclaim. Massive orbs of ground beef are set in a shallow pool of ragù, red and glistening, and are served as often alongside pasta as without. Despite their impressive size, they’re light and ultra-tender, thanks to a high ratio of bread to meat.

In this recipe from our latest cookbook, “” we use Japanese panko breadcrumbs, which have a neutral flavor and a light and fluffy but coarse texture. It greatly streamlines the meatball-making process, eliminating the need to remove the crusts from fresh bread, soak it in water and squeeze out excess moisture. Panko only needs to be moistened with water and it’s ready to use.Don’t be shy about mixing the panko-meat mixture with your hands. It takes a few minutes to work the mixture together until homogeneous. To help the meatballs keep their shape, chill them for 15 to 20 minutes before baking.

Neapolitans serve their meatballs with a basic tomato sauce they refer to as “ragù.” After baking, be sure to let the meatballs rest for about 10 minutes before adding them to the sauce. Pecorino is used two ways in this recipe. A chunk is simmered in the sauce, and a portion is grated both in and over the meatballs. Serve with warm, crusty bread or pasta alongside. Though the latter isn’t traditional, it makes a fine accompaniment.Start to finish: 50 minutes Servings: 6 to 8

Ingredients: 4 tablespoons extra-virgin olive oil, divided, plus more to serve 1 large yellow onion, finely chopped

Kosher salt and ground black pepperStill others favor modern art. In Olhao, Portugal, David Pimentel and Arren Williams created Casa Cubista, named for the town’s Cubist-style buildings. The buzzy brand has handmade plates with bold swaths of glaze, colored dips and graphic abstracts.

Mud Australia has matte-finish ceramic pieces in soft, dreamy hues with names like pistachio, duck egg, mist and blossom.At London’s Kitchen Theory food design lab, chef Jozef Youssef and his team have done surveys of how the color of a dish affects a diner’s perception of the plated food.

Their findings: Dishes served on red plates were thought to be sweeter, making them ideal for desserts. Yellow plates seemed to make fruit dishes look especially appetizing. Blue and green? These plates were said to make dishes appear healthier.New York-based writer Kim Cook covers design and decor topics regularly for The Associated Press. Follow her on Instagram at @kimcookhome.