This no-fuss sourdough toast fuels Dean Kissick during long stints of writing.
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Image courtesy of Dean Kissick.
Between looking at art and writing about it—and sparking weeks-long online discourse about doing so—Dean Kissick is busy. And what better way to fuel his long, contemplative days than a snack that is equal parts controversial and no-fuss? Enter Kissick’s burnt sourdough toast. Topped with a healthy spread of butter, the writer’s go-to is a love-it-or-hate-it recipe that speaks to the spirit of his prose. It’s also as easy as putting sliced bread in the toaster, waiting for it to smoke, then adding butter, no further instructions needed. “To be honest I don’t really cook anything these days,” Kissick confesses to Family Style. “My Ottolenghi book is boxed up in a friend’s loft in Brooklyn, and my New York Times Cooking subscription has lapsed.”
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Location is everything—especially for LA renaissance man Harley Wertheimer. Be it the new setting of his contemporary art gallery or his revitalized Hollywood café a stone’s throw away, he sees spaces not for what they are but for what they could be.
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Traditionally served on Shrove Tuesday, this sweet, cardamom-flavored pastry never goes out of season for photographer Jukka Ovaskainen.
