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
How to have the best Sunday in L.A., according to Tig Notaro
Thirty years ago, comedian and actor Tig Notaro didn’t have a clear direction in life, so she followed some childhood friends who wanted to get into entertainment to Los Angeles. Secretly wanting to do stand-up, Notaro decided to try her luck at various outlets in town, which became the start of her successful career.
“I stayed on my friends’ couch near the Hollywood Improv on Melrose, and a couple months later, got my own studio apartment in the Miracle Mile area,” Notaro says. “I love all the options for everything in L.A. — the entertainment, the restaurants. I like to stay active. So many people love the hiking options in Los Angeles, and I’m one of them.”
In Sunday Funday, L.A. people give us a play-by-play of their ideal Sunday around town. Find ideas and inspiration on where to go, what to eat and how to enjoy life on the weekends.
Notaro appears in Season 3 of Apple TV’s “The Morning Show” and is a series regular on Paramount+’s “Star Trek: Starfleet Academy,” as she was on “Star Trek: Discovery.” She’s also a touring stand-up comic and hosts “Handsome,” a comedy podcast, with Fortune Feimster and Mae Martin. The trio will be taping a live show May 4 at the Wiltern with the cast of Netflix’s “The Hunting Wives.” The live shows include interviews, but also “incorporate some ridiculous things,” she says. For example, upon hearing that some of the hosts always wanted to learn to tap dance, Notaro “hired a tap instructor to come to our live show in Austin and teach us how to tap dance in front of the audience.”
Notaro lives near Hollywood with her wife, actor Stephanie Allynne, their 9-year-old fraternal twin boys, Max and Finn, and three cats, Fluff, Linus and Skip. When she’s not touring, her ideal Sundays include sampling vegan restaurants, wandering through bookstores or museums, and doing something physically active with the family.
This interview has been lightly edited and condensed for length and clarity.
6 a.m.: Up with the kids
Because we have active children, we still wake up at 6 a.m. or 6:30 a.m. on Sunday, but there’s not as much of a rush to get going. Stephanie and I will often have coffee and chat in the living room together. I love that part of the day. Stephanie may cook breakfast, but Max and Finn are pretty self-sufficient and can make certain little meals for themselves. Max is really starting to take an interest in cooking, so he’d make breakfast for himself. Our family is vegan, but he eats eggs, so he makes himself an egg sandwich with avocado a lot of times.
9 a.m.: Daily morning walk
After breakfast, we usually have a morning walk around our neighborhood. That’s a daily thing I like to do, regardless of what’s going on. Now that I’m not touring as much, tennis is back on the schedule. So I’d go to Plummer Park in West Hollywood and play for a while, then join the family for lunch.
11:30 a.m.: Hike with a side of chickpea sandwich
I love Trails, a cafe in Griffith Park, where you can eat outdoors. It serves simple food, and has good vegan options. I usually get their chickpea salad sandwich. The food there is great. Afterward, we’d visit Griffith Observatory, where there’s lots to see. There are lots of great trails in the park, so we’d go for an hour hike before leaving.
3 p.m.: Browse the shelves for rock biographies
Bookstores are fun, so we’d head downtown for the Last Bookstore, which is in a historic building with lots of vintage books. I really love all things plant-based, and I’m a very big music fanatic. So I love to look for vegan books, nutrition books, rock biographies and autobiographies. It’s just fun to browse around the stacks.
If we didn’t go to the bookstore, we’d probably go to LACMA. Our sons are huge fans of art and want to go for each new exhibit. They love Hockney, Basquiat and Picasso, to name a few.
4 p.m.: Cuddle with cuties at a cat cafe
We’d then make a quick stop at [Crumbs & Whiskers], a kitten and cat cafe on Melrose for coffee, snacks and to pet the cats. It’s best to make reservations in advance. There’s cats all around the place that need to be adopted. You can visit and pet them, or find a new roommate. I’d love to take some home, but we already have three.
5:30 p.m. Italian or sushi, but make it vegan
We’re an early dinner family. One restaurant we like is Pura Vita in West Hollywood. It’s the greatest vegan Italian food, and for non-vegans, nobody ever knows the difference. It’s the first 100% plant-based Italian restaurant in the United States. They make an incredible kale salad and I love the San Gennaro pizza. It’s got cashew mozzarella, tomato sauce, Italian sausage crumble and more.
Then there’s Planta in Marina del Rey. It’s right on the harbor and you can sit outside and look at the boats coming in and out. They have sushi, salads and other plant-based entrees. They’ve got a really great spicy tuna roll that’s made out of watermelon. They are magicians.
Or there’s Crossroads Kitchen in West Hollywood. They play the best classic rock, and the atmosphere is upscale, fine dining. The appetizers that we always get are called Moroccan Cigars, which are vegan meat substitutes fried in a rolled batter. I really like the grilled lion’s mane steak, their mushroom steak with truffle potatoes, or the scallopini Milanese, that has a chicken or tofu option. I get the chicken with arugula on top. I always love to have a decaf espresso with dessert, which is either a brownie sundae or banana pudding.
7:30 p.m.: Comfort watch or word games
After dinner, the kids often like to watch an episode of “Friends,” a show that all ages enjoy, sports or “The Simpsons.” Or we’d play a game where each of us will add a word to a sentence and create a weird or funny long sentence until one of our sons says period. Then they’ll try and remember the whole sentence and repeat it back.
9:30 p.m.: Bubble bath then bed
The boys usually go to bed at 8:30 p.m. and bedtime for us is 9:30 p.m. Stephanie and I would read or chat. I like to take a bubble bath, if people must know. The best Sundays for me mean finding a good balance of relaxing and being active. I feel very lucky that my family and I can do those things together.
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.
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