In the latest installment of our Nancy Silverton video series, in which the baker maven answers questions from the Serious Eats community, Nancy reveals the difference between the dough recipe found in the Mozza cookbook and the dough recipe she uses at the actual pizzeria. More

Here's the second segment of our Nancy Silverton video series, in which the baker maven answers questions from the Serious Eats community. In the spirit of the ever-popular no-knead dough recipes, this week she'll discuss Jim Lahey's famed method for mixing flour, salt, water, and yeast. More

A few weeks back we asked you folks to send in questions for Nancy Silverton, founder of La Brea Bakery, owner of Pizzeria and Osteria Mozza, and partner at new burger joint Short Order. We're truly grateful that the Los Angeles superstar took the time to answer some of our questions. Check out the first in our Nancy Silverton video series, in which she talks about the inspiration behind her famous pizza crust, some of her favorite pie-men, and more. More

The winner of countless awards from the world's most respected cooking organizations and magazines, Nancy Silverton is a woman with a story to tell. Now's your chance to ask her anything you'd like, from how she makes her pizza dough to the best way to grind burgers. Want to know the biggest challenges of running a world-class restaurant? She's got opinions. We'll be shooting all the answers in video, so if you'd like to get a tour of her kitchen, or perhaps a demo on how to stretch a pie, well, we can make that happen too. More

Last Last Sunday, on the lawn of Culver Studios, the chef-tacular second annual L.A. Loves Alex's Lemonade benefit was held for pediatric cancer research. Deeply moved by Alex's story, Los Angeles chefs Suzanne Goin(AOC, Lucques, Tavern) and husband David Lentz (The Hungry Cat), plus Goin's business partner Caroline Styne, have collected an astonishing group of chefs, mixologists and vintners. Everyone came out to lend a hand, a grill and a copious amount of wine and whisky to support the cause. More

A meal at Mozza is a memorable one to say the least but for those of us without plans to travel to Los Angeles anytime soon, Nancy Silverton has adapted many of Mozza's greatest hits for The Mozza Cookbook. We'll be cooking from it all week! Enter to win a copy here. More

This installment of Serious Eats's Cook the Book series features a collection of recipes that just might change the way you think about cooking at home. A Twist of the Wrist isn't another Sandra Lee Semi-Homemade tome or a Rachael Ray rip-off. It's by Nancy Silverton, one of the greatest pastry chefs and bread bakers this country has ever produced. And when she talks about food, we should listen. And this is what she has to say: While writing this book, I felt as if I were on a mission. It came about as a result of a sort of reality check on my part, an awakening that started a few years earlier, after I read a review by Amanda... More

Christine Muhlke writes about Nancy Silverton's new book, A Twist of the Wrist: Quick Flavorful Meals With Ingredients from Jars, Cans, Bags, and Boxes. According to Muhlke, the book "green-lights prewashed salad, canned peas, jarred mayonnaise, boneless chicken breasts, and more—a gigantic leap for someone for whom a chicken sandwich always involved roasting a chicken and making a batch of mayonnaise." The strange thing is that the two recipes in the story don't have much in the way of jarred, canned, bagged, and boxed ingredients. Serious Eats will investigate in future posts.... More