Breakfast Gets New Life at Jessica Koslow’s Sqirl The New York Times

May 06, 2024

Jessica Koslow Sprouts Sprouts Pears Pears Salad SippitySup

"In Everything I Want to Eat, Jessica Koslow opens the door to her world for the reader through the people, the product, the place and her stunning aesthetic on the plate. At Sqirl, while the rest of the world was shunning gluten, Jessica has made toast and jam modern, unctuous and feminine without being precious.


Jessica Koslow Returns to LA Westside With Help From Mexico City Legend

Instructions: Cut the pears lengthwise into quar­ters, scoop out the cores, and trim off the stems. Melt 2 tablespoons of the butter in a wide pan over medium-high heat. Add 1 pear (4 quarters.


Sqirl Founder Jessica Koslow Promises to Throw Away Moldy Jam From Now

And so it is that the realities of operating in a 800-square-foot space in Silver Lake have made their mark on the cuisine of Sqirl's enterprising chef/owner Jessica Koslow. First, the site was.


Sqirl’s Jessica Koslow Talks Expansion Plans and What It Means to Be a

Words like "pioneer," "visionary," and "empire" have all been used by the press to describe Jessica Koslow, the owner of Sqirl in Los Angeles's Virgil Village. Koslow opened the.


LA’s Jessica Koslow Doesn’t Know Why New York Restaurants Bother Making

Koslow will be serving up the meals for only three days, Nov. 5 through Nov. 7.For those that don't know about the restaurant, Carol Jongewaard is truly the essence of Bake-n-Broil. A masterful baker, she could churn out an orange-glazed muffin that would simultaneously fill you with warmth while wondering just how one managed to get a muffin.


How Jessica Koslow Created a Category 5 Breakfast Hurricane That

LOS ANGELES — People here who care about food know Jessica Koslow for two things. The first is Sqirl, the no-reservations, counter-service cafe in Silver Lake where gaming the line is a full.


The OffDuty Chef Sqirl's Jessica Koslow Goop

The jam is fragrant and not overly sweet, and you want to eat it with a spoon. Word started to get around that Jessica Koslow, 33, was spreading it with ricotta on burned brioche, and soon there.


Meet the Food World's Next Great Power Pairing C Magazine®

Sqirl Founder Jessica Koslow Promises to Throw Away Moldy Jam From Now On. Koslow explains why there was a "secret kitchen" and that none of the mold ended up in retail jars.


Jessica Koslow, the chef behind sqirlla (its jammy toasts are

Jessica Koslow's LA restaurant known for its ricotta toast with jam is under fire for allegedly selling moldy jam and harboring a secret kitchen. Sqirl, the LA darling known for its ricotta.


The Work Diary of the Genius of Jam, Sqirl’s Jessica Koslow The New

In the missive, Jessica Koslow — whose Instagrammable brunch food regularly draws out-the-door lines of patrons and who built a retail empire out of jars of preserved fruit — addressed the.


Jessica Koslow cocina con dignidad

An Eater Cookbook of the Year, Everything I Want to Eat is the debut from Jessica Koslow, award-winning chef of LA's popular restaurant Sqirl, featuring more than 100 fresh, market-driven, healthy, and flavorful recipes.


Sqirl Chef Jessica Koslow Won’t Be Opening on LA’s Westside After All

Ms. Koslow's cooking defies easy categorization. The Venn diagram of Sqirl is the intersection of health food and diner food and Michelin-starred kitchens: sprouted grains, eggs for dinner, a.


Chef Jessica Koslow Opens a New Sqirl in Los Angeles Food innovation

Sqirl. 720 North Virgil Avenue, , CA 90029 (323) 284-8147 Visit Website. As controversy swirls around Jessica Koslow's LA restaurant, the conversation is moving from moldy jam to more complex.


Jessica_Koslow.jpg California Avocado Commission

15 Questions with Sqirl's Jessica Koslow. By Allison Chesky August 22, 2017. Since its inception in 2011, Sqirl has become synonymous with vibrant California cuisine, thanks to its signature jams, iconic brioche toasts, and sorrel pesto rice. With chef and owner Jessica Koslow at the helm, the quaint Silver Lake breakfast-and-lunch spot has.


Sqirl’s Jessica Koslow on how and what people want to eat is changing

Wilson isn't mentioned in the book either, although a 2014 story in Los Angeles magazine describes both him and Barbosa as halves "of the master-level culinary mind creating the chalkboard of daily breakfast and lunch specials at Jessica's Koslow charming neighborhood café." (Koslow wasn't quoted in the story.)


Sweetgreen's Serving Up 100 Bowls from LA’s Wildly Popular Sqirl

Owner Jessica Koslow spent at least a portion of the weekend defending her mega-popular daytime spot — known for its toasts, jams, sorrel pesto rice bowls, and long lines, even during the.