FROM Jessica Koslow
The woman who made toast hip has a new cookbook For those of you who live in or near Silver Lake, you’re probably familiar with the line of people that snakes down Virgil Avenue most mornings and afternoons outside the restaurant Sqirl. Customers can wait upwards of an hour for a chance to try chef and owner Jessica Koslow’s take on California cooking. If the wait sounds daunting, you can now make some of those recipes in your own home. Koslow has a new cookbook out that features some of these dishes. It’s called Everything I Want To Eat: Sqirl and the New California Cooking.
The Great Toast Renaissance First came the cupcake craze. Then came pickles. Now it’s apparently time for toast to take center stage as the latest artisanal trend. Yup. Toast. We’ll hear from a reporter who delved headlong into the world of toast and we’ll talk to an LA restaurateur who specializes in it.
Securing Public Spaces, Super Wealthy Asians Vehicles are increasingly being used as weapons, as seen in the London Bridge attack over the weekend and in New York’s Times Square last month. The Compton-based company Calpipe is designing security bollards to help make public spaces safer. And novelist Kevin Kwan satirizes the “crazy rich” Asian jet set and their luxurious tastes in his latest book, “Rich People Problems.”
Revisiting showrunner Steven Bochco on his memoir Steven Bochco, the writer-producer behind record-breaking Emmy winners Hill Street Blues, LA Law and NYPD Blue, fought battles with everyone from out-of-control actors to network censors in his long career. He isn’t afraid to tell those tales in his memoir, Truth Is a Total Defense. This week we revisit the conversation where he shared some of his favorite stories with us.
Shaking up the USDA, 'The Beef Cookbook' and 'Tartine All Day' Peggy Lowe explains why Trump’s pick for USDA Secretary is rattling rural America. Dario Cecchini talks future plans for Chianti ramen, and Richard Turner shares cuts from “PRIME: The Beef Cookbook.” Writer Matthew Sedacca looks at the controversy behind liquid smoke. Jonathan Gold tries Chengdu-style dishes, and Elisabeth Prueitt of Tartine fills us in on the latest. Plus, chef Michael Beckman shares a recipe for cactus confit.