Restaurant: Sqirl (Read a review) Location: Los Angeles Why She's Amazing: Because her sought-after jams and pickles—made with rare heirloom varieties—have transformed the way we think about preserves. And she now features them in dishes—savory and sweet—at her terrific East Hollywood café. Culinary School: Self-taught background: Abattoir, Bacchanalia, Star Provisions (/sites/default/files/tlanta) Quintessential Dish: Kokuho Rose brown rice with sorrel pesto, preserved Meyer lemon, black radish, sheep milk feta and a poached egg Previous Studies: Koslow has an MA in communications, culture and technology from Georgetown University. Former Career: Television producer. She worked on American Idol on Fox. Childhood Treat: "When I was 10, Fridays in the summer were just the best. An ice cream truck circled the neighborhood, and Friday was the one day I was allowed to order a treat. The Creamsicle was the go-to, and it still is. The Blood Orange and Vanilla Bean Marmalade is the Sqirl version of that childhood memory." DIY Champion: Koslow teaches monthly canning classes at the café, and hopes to create a community center dedicated to the craft of preservation. For now, find information about her classes at sqirlla.com.
To make easy work of this sweet and toasty slaw from Jessica Koslow of Sqirl in Los Angeles, cut the cabbage in pieces and shred in your food processor using the slicing disk and no pressure. Slideshow:More Slaw Recipes
Kale does double duty here: Some of the leaves are pureed with lemon juice and olive oil for a phenomenal pesto, and some of them are torn into pieces that are stirred into the cooked barley at the end. Slideshow: Kale Recipes
This roasted garlic charmoula—a classic North African marinade and sauce packed with fresh herbs and spices—is excellent with a rich fish, such as arctic char or salmon. Plus: F&W's Ultimate Guide to Fish and Seafood