Lifestyle
Get your kids in the kitchen with hands-on recipes
Ayesha Rascoe watches her daughters Annalise, 7, and Gabrielle, 8, prepare chicken. (left to right)
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Melissa Gray/NPR
Cooking with kids can be a challenge. There’s the mess, the chaos, and concerns about safety. But the whole point of Mark Bittman’s new cookbook “How to Cook Everything Kids,” is to get your young chefs comfortable with the kitchen.
Now, I can’t tell you to do it if I’m not willing to do it myself! So I tried out his book with my children. Reggie (11), Gabrielle (8) and Annalise (7) picked out recipes, and Mark Bittman bravely joined us in-person to show us how it’s done.
On the menu: “Chicken Mark Nuggets” and “Chicken with Orange Sauce.” Long story short: my kids had a blast and so did I!
Ayesha Rascoe with her kids and food journalist, Mark Bittman.
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Chicken Mark Nuggets
You won’t believe how easy it is to make crispy tidbits of chicken in the oven. And they’re waayyyy better than what you get at a drive-thru window. You can double this recipe to feed a lot of hungry people, or if you want to freeze leftovers in an airtight container. They can be heated later in the microwave.
SERVES 4
TIME: 30 minutes
- 1 pound boneless chicken (tenders, breasts, cutlets, or thighs)
- Salt and pepper
- 1 cup whole milk
- 4 cups corn flakes
- 3 tablespoons good-quality vegetable oil, plus more as needed
STEPS
“Chicken Mark Nuggets” coming out of the oven.
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- Heat the oven to 400°F. Cut the chicken into chunks about 2 inches long. Put them in a medium bowl, sprinkle with a little salt and pepper, and pour in the milk. Toss with a fork until the pieces are all coated with the milk. Let the chicken sit while you get everything ready to cook.
- Put the corn flakes in a shallow bowl and crumble them with your hands or a potato masher. Crush the flakes into crumbs about the size of coarse bread crumbs. (For a more even coating, make finer crumbs by pulsing the cornflakes in a blender or food processor.)
- To set up for breading and baking: Put a large rimmed baking sheet on a counter or table and smear the bottom with the oil. On one side (depending on whether you like to work from the left or the right), put the bowl with the crumbs. Next to that, put the bowl with the chicken.
- Toss the chicken again with the fork to make sure all the pieces are wet. With tongs (or your hands), one at a time lift a piece of chicken from the bowl and roll it in crumbs until coated all over. As you work, put the pieces on the oiled pan, spreading them out so they’re evenly placed without touching. (Be sure to wash your hands once you’re done with this step.)
- Set a timer for 10 minutes and let the chicken bake without touching. You’re looking for a crunchy-looking golden brown crust to form on the bottom as the oil sizzles. You’ll see it around the edges when the pieces are ready, and you’ll be able to turn them easily without tugging. Tongs are the best tool to avoid splatters, but sometimes a stiff spatula can help loosen every bit from the pan. If they’re not ready to turn when the timer goes off, set it for another 5 minutes and check again to see if they’re ready to turn.
- If you used breasts or tenders, bake the second side for another 5 minutes (or 8 minutes for thighs). You want the second side to be about the same color as the first. To test for doneness, carefully remove the pan and cut into a piece with a fork and small knife so you can peek. The meat should feel firm against the fork and cut easily and you’ll see no pink. The juices should be clear. You don’t have to check every piece once you get the hang of what they look like.
- Sprinkle the nuggets with a little salt and pepper if you like. Serve them plain, or with a condiment or homemade sauce for dipping on the side.
Finished “Chicken Mark Nuggets.”
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Chicken with Orange Sauce
Feel like a total chef when you whip up perfectly golden chicken and a bright, buttery sauce. It’s easy, especially if you have some help.
SERVES 2-3
TIME: 45 minutes
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt, plus more if you like
- 12 ounces boneless, skinless chicken tenders or thighs
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup orange juice
- Pepper (if you like)
- 2 tablespoons chopped fresh mint, parsley, or chives for garnish
STEPS
Ayesha Rascoe’s son, Reggie (11), sautés chicken with help from Mark Bittman.
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- Spread the flour out in a large shallow bowl next to the stove. Add the salt and stir with a fork to combine. Add the chicken to the bowl and toss the pieces in the mixture until every nook and cranny is covered.
- Put the oil and 1 tablespoon of the butter in a 12-inch skillet over medium-high heat. When the butter foams and the oil is hot and shimmering, quickly but carefully use tongs to lift a piece of chicken above the bowl, shake off the excess flour, and put it in the pan. Smooth side down first is best, but if you can’t, no big deal. Try with some of the other pieces. It’s more important that the chicken is spread out as much as possible.
- When all the pieces are in, adjust the heat so the edges sizzle without burning. If the flour is getting dark fast, turn the heat down under the pan. Cook without touching until the chicken smells like toast and you can see the edges curling up from the bottom of the pan, 3 to 5 minutes for breasts and 5 to 7 minutes for thighs. While the chicken cooks, dump the flour out of the bowl, wash and dry it, and put it next to the stove again.
- Tug on the thinnest piece of chicken with the tongs to see if it will lift easily and peek at the bottom. It should be golden brown. If it is, turn the pieces over, using a stiff spatula. If the chicken isn’t ready, set the timer for another minute and check again.
- Repeat Step 4 to cook and brown the other side. As the pieces finish browning, move them to the clean shallow bowl and turn the heat under the skillet to medium-low. Even though the outsides are brown, the chicken will probably still be pink inside. That’s okay. It will finish cooking in the sauce, but you’re going to need to use a clean platter or dinner plates for serving. (Unless you want to just serve from the skillet—your choice.)
- Add the orange juice to the skillet and adjust the heat so it steams and bubbles. Use a stiff spatula to scrape up all the browned bits from the bottom of the pan. Then add the last 1 tablespoon butter and stir until it melts and the sauce bubbles again.
- Return the chicken to the skillet and cook, using the spatula to move it around and coat it in the sauce until the thickest piece is no longer pink inside, about 5 minutes. To check, use a small knife to cut a slit and peek inside. Taste the sauce and see if it needs more salt, then move the chicken to the platter or plates and spoon the sauce over the top. Garnish with chopped herbs and eat.
Finished “Chicken with Orange Sauce.”
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Eleana Tworek and Melissa Gray contributed to this story, with a special thank you to Julia Redpath.
Lifestyle
It Started with a Midnight Swim and a Kiss Under the Stars
When Marian Sherry Lurio and Jonathan Buffington Nguyen met at a mutual friend’s wedding at Higgins Lake, Mich., in July 2022, both felt an immediate chemistry. As the evening progressed, they sat on the shore of the lake in Adirondack chairs under the stars, where they had their first kiss before joining others for a midnight plunge.
The two learned that the following weekend Ms. Lurio planned to attend a wedding in Philadelphia, where Mr. Nguyen lives, and before they had even exchanged numbers, they already had a first date on the books.
“I have a vivid memory of after we first met,” Mr. Nguyen said, “just feeling like I really better not screw this up.”
Before long, they were commuting between Philadelphia and New York City, where Ms. Lurio lives, spending weekends and the odd remote work days in one another’s apartments in Philadelphia and Manhattan. Within the first six months of dating, Mr. Nguyen joined Ms. Lurio’s family for Thanksgiving in Villanova, Pa., and, the following month, she met his family in Beavercreek, Ohio, at a surprise birthday party for Mr. Nguyen’s mother.
Ms. Lurio, 32, who grew up in Merion Station outside Philadelphia, works in investor relations administration at Flexpoint Ford, a private equity firm. She graduated from Dartmouth College with a bachelor’s degree in history and psychology.
Mr. Nguyen, also 32, was born in Knoxville, Tenn., and raised in Beavercreek, Ohio, from the age of 7. He graduated from Haverford College with a bachelor’s degree in political science and is now a director at Doyle Real Estate Advisors in Philadelphia.
Their long-distance relationship continued for the next few years. There were dates in Manhattan, vacations and beach trips to the Jersey Shore. They attended sporting events and discovered their shared appreciation of the 2003 film, “Love Actually.”
One evening, Mr. Nguyen recalled looking around Ms. Lurio’s small New York studio — strewed with clothes and the takeout meal they had ordered — and feeling “so comfortable and safe.” “I knew that this was something different than just sort of a fling,” he said.
It was an open question when they would move in together. In 2024, Ms. Lurio began the process of moving into Mr. Nguyen’s home in Philadelphia — even bringing her cat, Scott — but her plans changed midway when an opportunity arose to expand her role with her current employer.
Mr. Nguyen was on board with her decision. “It almost feels like stolen valor to call it ‘long distance,’ because it’s so easy from Philadelphia to New York,” Mr. Nguyen said. “The joke is, it’s easier to get to Philly from New York than to get to some parts of Brooklyn from Manhattan, right?”
In January 2025, Mr. Nguyen visited Ms. Lurio in New York with more up his sleeve than spending the weekend. Together they had discussed marriage and bespoke rings, but when Mr. Nguyen left Ms. Lurio and an unfinished cheese plate at the bar of the Chelsea Hotel that Friday evening, she had no idea what was coming next.
“I remember texting Jonathan,” Ms. Lurio said, bewildered: “‘You didn’t go toward the bathroom!’” When a Lobby Bar server came and asked her to come outside, Ms. Lurio still didn’t realize what was happening until she was standing in the hallway, where Mr. Nguyen stood recreating a key moment from the film “Love Actually,” in which one character silently professes his love for another in writing by flashing a series of cue cards. There, in the storied Chelsea Hotel hallway still festooned with Christmas decorations, Mr. Nguyen shared his last card that said, “Will you marry me?”
They wed on April 11 in front of 200 guests at the Pump House, a covered space on the banks of Philadelphia’s Schuylkill River. Mr. Nguyen’s sister, the Rev. Elizabeth Nguyen, who is ordained through the Unitarian Universalist Association, officiated.
Although formal attire was suggested, Ms. Lurio said that the ceremony was “pretty casual.” She and Jonathan got ready together, and their families served as their wedding parties.
“I said I wanted a five-minute wedding,” Ms. Lurio recalled, though the ceremony ended up lasting a little longer than that. During the ceremony, Ms. Nguyen read a homily and jokingly added that guests should not ask the bride and groom about their living arrangements, which will remain separate for the foreseeable future.
While watching Ms. Lurio walk down the aisle, flanked by her parents, Mr. Nguyen said he remembered feeling at once grounded in the moment and also a sense of dazed joy: “Like, is this real? I felt very lucky in that moment — and also just excited for the party to start!”
Lifestyle
L.A. Affairs: I loved someone who felt he couldn’t be fully seen with me
He always texted when he was outside. No call, no knock. It was just a message and then the soft sound of my door opening. He moved like someone practiced in disappearing.
His name meant “complete” in Arabic, which is what I felt when we were together.
I met him the way you meet most things that matter in Los Angeles — without intending to. In our senior year at a college in eastern L.A. County, we were introduced through mutual friends, then thrown together by the particular gravity of people who recognized something in each other. He was a Muslim medical student, conservative and careful and funny in the dry, precise way of someone who has always had to choose his words. I was loud where he was quiet, messy where he was disciplined. I was out. He was not.
I understood, or thought I did. I thought that I couldn’t get hurt if I was completely conscious throughout the endeavor. Los Angeles has a way of making you feel like the whole world shares your freedoms — until you realize the city is enormous, and not all of it belongs to you in the same way.
For months, our world was confined to my apartment. He would slip in after dark, and we’d stay up late talking about his family in Iran, classical music and the particular pressure of being the son someone sacrificed everything to bring here. He told me things he said he’d never told anyone, and I believed him.
The orange glow from my Nesso lamp lit his face while the indigo sky pressed against the window behind him. In our small little world, we were safe. Outside was another matter.
On our first real date, I took him to the L.A. Phil’s “An Evening of Film & Music: From Mexico to Hollywood” program. I told him they were cheap seats even though they were the first row on the terrace. He was thrilled in the way only someone who doesn’t expect to be delighted actually gets delighted — fully, without guarding it. I put my arm around his shoulders. At some point, I shifted and moved it, and he nudged it back. He was OK with PDA here.
I remember thinking that wealth is a great barrier to harm and then feeling silly for extrapolating my own experience once again. Inside Walt Disney Concert Hall, we were just two people in love with the same music.
Outside was still another matter.
In February, on Valentine’s Day, he took me to a Yemeni restaurant in Anaheim. We hovered over saffron tea surrounded by other young Southern Californians, and we looked like friends. Before we went in, we sat in the parking lot of the strip mall — signs in Arabic advertising bread, coffee, halal meats, the Little Arabia District — hand in hand. I leaned over to kiss him.
“Not here,” he said. His eyes shifted furtively. “Someone might see.”
I understood, or told myself I did, but I was saddened. Later, after the kind of reflection that only arrives in the wreckage, I would understand something harder: I had been unconsciously asking him to choose, over and over, between the people he loved and the person he loved. I had a long pattern of choosing unavailable men, telling myself it was because I could handle the complexity. The truth was more embarrassing. I thought that if someone like him chose me anyway — chose me over the weight of societal expectations — it would mean I was worth choosing. It took me a long time to see how unfair that was to him and to me.
We went to the Norton Simon Museum together in November, on the kind of gray Pasadena day when the 210 Freeway roars in the background like white noise. He studied for the MCAT while I wrote a paper on Persian rugs. In between practice problems, he translated ancient Arabic scripts for me. I thought, “We make a good team.” Afterward, we walked through the galleries and he didn’t let go of my arm.
That was the version of us I kept returning to — when the ending came during Ramadan. It arrived as a spiritual reflection of my own. I texted: “Does this end at graduation — whatever we are doing?”
He thought I meant Ramadan. I did not mean Ramadan.
“I care about you,” he wrote, “but I don’t want you to think this could work out to anything more than just dating. I mean, of course, I’ve fantasized about marrying you. If I could live my life the way I wanted, of course I would continue. I’m just sad it’s not in this lifetime.”
I was in Mexico City when these texts were exchanged. That night I flew to Oaxaca to clear my head and then, after less than 24 hours, flew back to L.A. No amount of vacation would allow me to process what had just happened, so I threw myself back into work.
My therapist told me to use the conjunction “and” instead of “but.” It happened, and I am changed. The harm I caused and the love I felt. The beauty of what we made and the impossibility of where it could go. She gave me a knowing smile when I asked if it would stay with me forever. She didn’t answer, which was the answer.
I think about the freeways now, the way Joan Didion called them our only secular communion. When you’re on the ground in Los Angeles, the world narrows to the few blocks around you. Get on the freeway and you understand the whole body of the city at once: the arteries, the pulse, the scale of the thing.
You understand that you are a single cell in something enormous and moving. It is all out of your control. I am in a lane. The lane shaped how I drive. He was simply in a different lane, and his lane shaped him, and those two facts can coexist without either of us being the villain of the sad story.
He came like a secret in the night, and he left the same way. What we made in between was real and complicated and mine to hold forever, hoping we find each other in the next life.
The author lives in Los Angeles.
L.A. Affairs chronicles the search for romantic love in all its glorious expressions in the L.A. area, and we want to hear your true story. We pay $400 for a published essay. Email LAAffairs@latimes.com. You can find submission guidelines here. You can find past columns here.
Lifestyle
The Nerve Center of This Art Fair Isn’t Painting. It’s Couture.
The art industry is increasingly shaped by artists’ and art businesses’ shared realization that they are locked in a fierce struggle for sustained attention — against each other, and against the rest of the overstimulated, always-online world. A major New York art fair aims to win this competition next month by knocking down the increasingly shaky walls between contemporary art and fashion.
When visitors enter the Independent art fair on May 14, they will almost immediately encounter its open-plan centerpiece: an installation of recent couture looks from Comme des Garçons. It will be the first New York solo presentation of works by Rei Kawakubo, the brand’s founder and mastermind, since a lauded 2017 survey exhibition at the Metropolitan Museum of Art’s Costume Institute.
Art fairs have often been front and center in the industry’s 21st-century quest to capture mindshare. But too many displays have pierced the zeitgeist with six-figure spectacles, like Maurizio Cattelan’s duct-taped banana and Beeple’s robot dogs. Curating Independent around Comme des Garçons comes from the conviction that a different kind of iconoclasm can rise to the top of New York’s spring art scrum.
Elizabeth Dee, the founder and creative director of Independent, said that making Kawakubo’s work the “nerve center” of this year’s edition was a “statement of purpose” for the fair’s evolution. After several years at the compact Spring Studios in TriBeCa, Independent will more than double its square footage by moving to Pier 36 at South Street, on the East River. Dee has narrowed the fair’s exhibitor list, to 76, from 83 dealers in 2025, and reduced booth fees to encourage a focus on single artists making bold propositions.
“Rei’s work has been pivotal to thinking about how my work as a curator, gallerist and art fair can push boundaries, especially during this extraordinary move toward corporatization and monoculture in the art world in the last 20 years,” Dee said.
Kawakubo’s designs have been challenging norms since her brand’s first Paris runway show in 1981, but her work over the last 13 years on what she calls “objects for the body” has blurred borders between high fashion and wearable sculpture.
The Comme des Garçons presentation at Independent will feature 20 looks from autumn-winter 2020 to spring-summer 2025. Forgoing the runway, Kawakubo is installing her non-clothing inside structures made from rebar and colored plastic joinery.
Adrian Joffe, the president of both Comme des Garçons International and the curated retailer Dover Street Market International (and who is also Kawakubo’s husband), said in an interview that Kawakubo’s intention was to create a sculptural installation divorced from chronology and fashion — “a thing made new again.”
Every look at Independent was made in an edition of three or fewer, but only one of each will be for sale on-site. Prices will be about $9,000 to $30,000. Comme des Garçons will retain 100 percent of the sales.
Asked why she was interested in exhibiting at Independent, the famously elusive Kawakubo said via email, “The body of work has never been shown together, and this is the first presentation in New York in almost 10 years.” Joffe added a broader philosophical motivation. “We’ve never done it before; it was new,” he said. Also essential was the fair’s willingness to embrace Kawakubo’s vision for the installation rather than a standard fair booth.
Kawakubo began consistently engaging with fine art decades before such crossovers became commonplace. Since 1989, she has invited a steady stream of contemporary artists to create installations in Comme des Garçons’s Tokyo flagship store. The ’90s brought collaborations with the artist Cindy Sherman and performance pioneer Merce Cunningham, among others.
More cross-disciplinary projects followed, including limited-release direct mailers for Comme des Garçons. Kawakubo designs each from documentation of works provided by an artist or art collective.
The display at Independent reopens the debate about Kawakubo’s proper place on the continuum between artist and designer. But the issue is already settled for celebrated artists who have collaborated with her.
“I totally think of Rei as an artist in the truest sense,” Sherman said by email. “Her work questions what everyone else takes for granted as being flattering to a body, questions what female bodies are expected to look like and who they’re catering to.”
Ai Weiwei, the subject of a 2010 Comme des Garçons direct mailer, agreed that Kawakubo “is, in essence, an artist.” Unlike designers who “pursue a sense of form,” he added, “her design and creation are oriented toward attitude” — specifically, an attitude of “rebellion.”
Also taking this position is “Costume Art,” the spring exhibition at the Costume Institute. Opening May 10, the show pairs individual works from multiple designers — including Comme des Garçons — with artworks from the Met’s holdings to advance the argument made by the dress code for this year’s Met gala: “Fashion is art.”
True to form, Kawakubo sometimes opts for a third way.
“Rei has often said she’s not a designer, she’s not an artist,” Joffe said. “She is a storyteller.”
Now to find out whether an art fair sparks the drama, dialogue and attention its authors want.
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