Entertainment
Chef Nancy Silverton’s Lemon Bars Recipe Will Satisfy Any Sweet Tooth on November 5, 2023 at 3:00 pm Us Weekly

Judy Joo and Nancy Silverton John Chapple/MEGA
For chef Nancy Silverton, connecting people through food is as important as taste.
Silverton, 69, exclusively opened up about her career and culinary inspiration with fellow chef Judy Joo in the latest issue of Us Weekly. During their discussion, the California native recalled how her passion for food was sparked at a young age.
“My own love of food grew out of the nightly meals I had with my family, where my dad, mom, sister and I would sit around the dinner table and rehash our day,” she shared.
Silverton used her passion to establish herself as one of the country’s most prominent chefs, bakers, cookbook authors and restauranters. While she may be known for helping to popularize sourdough and other artisanal breads in the U.S., Silverton also has a killer sweet tooth.
Silverton is sharing her baking secrets in her latest book, The Cookie That Changed My Life, which hits bookstores on November 14. One such recipe is her delicious lemon bars topped with powdered sugar.
Read more of Silverton and Joo’s chat below and keep scrolling to check out Silverton’s lemon bars recipe:
Joo: You’re a pioneer in the culinary industry. Did you always like to cook?
Silverton: I was attending school at Sonoma State and started cooking there because the chef was really cute. Yeah, that basic! If he hadn’t been so cute, who knows what line of work I’d be [in] now — maybe designing shoes!
JJ: You have an empire of restaurants from L.A. to Singapore; you’re an author and mom of three. How do you do it all?
NS: I’m fortunate to have a tremendous amount of energy and a spectacular support system. I’m also someone who strives for the best, no matter how long it takes to get there.
JJ: Any advice for aspiring young chefs?
NS: [Have] patience. Be sure you really love what you’re doing. Learn from everyone around you and chip in to help others — get in there [when] someone [is] in the weeds.
JJ: How do you decide which dishes make it onto your menus?
NS: It’s a grueling process. Whenever I go to Italy, I come back to my restaurants with new ideas.
JJ: Do you have a go-to pizza topping?
NS: A Margherita is up there. The best cheese, tomato and basil. Simplicity is underrated.
JJ: Tell Us about The Cookie That Changed My Life.
NS: During quarantine, my husband came home with a peanut butter cookie from Friends & Family Bakery. I took a bite and was transported back to another time. I wanted to make a book about the classic cakes, cookies, pies and muffins that changed my life – and hopefully will change yours.
JJ: What’s your favorite store-bough cookie?
NS: A classic Oreo still works wonders.
Anne Fishbein
Lemon Bars
What You Need
8-inch square baking dish
Cooking spray
Ingredients
For the Crust
57 grams (scant ½ cup) pine nuts
25 grams (2 tablespoons) granulated sugar
15 grams (2 tablespoons) powdered sugar
140 grams (1 cup) unbleached all-purpose flour
½ teaspoon Diamond Crystal kosher salt
113 grams (1 stick) cold unsalted butter, cubed
1 tablespoon pure vanilla bean paste or vanilla extract
For the Lemon Curd
6 extra-large eggs
6 extra-large egg yolks
300 grams (1½ cups) granulated sugar
1 teaspoon Diamond Crystal kosher salt
8 to 10 large lemons
14 grams (2 tablespoons) potato starch
226 grams (2 sticks) unsalted butter, cubed and left at room temperature until pliable but not greasy
Powdered sugar for dusting
Instructions
1. To make the crust, adjust an oven rack to the center position and preheat the oven to 350°F. Coat the bottom and sides of the baking dish with cooking spray.
2. Put the pine nuts, granulated sugar, and powdered sugar in a food processor and pulse until the nuts are the texture of a coarse meal. Add the flour and salt and pulse to combine. Add the butter and vanilla and pulse until the mixture is wet and crumbly; do not pulse so long that it comes together into a dough.
3. Turn the crumbly mixture out into the prepared baking dish and use your fingers to press it evenly over the bottom of the dish.
4. Bake the crust on the center rack of the oven until it is golden brown, 25 to 30 minutes, rotating it front to back halfway through the baking time so it browns evenly. Remove the crust from the oven and set it aside to cool to room temperature.
5. To make the lemon curd, fill a medium saucepan with 1½ to 2 inches of water and set a small stainless steel bowl atop the saucepan to make a double boiler, making sure the water doesn’t touch the bottom of the bowl. Now that you know you have the correct size bowl, remove it from the saucepan and bring the water to a simmer over medium heat.
6. Fasten an instant-read thermometer to the side of the bowl, if you have one. Put the whole eggs, egg yolks, granulated sugar, and salt in the bowl. Use a fine Microplane to grate the zest (the bright- yellow outer layer) of 5 lemons into the bowl. Halve and juice enough lemons to get 372 grams (1½ cups) juice. Add 310 grams (1¼ cups) of the juice and whisk to break up the yolks and combine the ingredients. Put the remaining ¼ cup lemon juice in a small bowl and set it aside. (Reserve any remaining lemons for another use.) Return the bowl to the saucepan. With the water at a consistent simmer, cook the curd, stirring often with a silicone spatula, until the thermometer reaches 180°F, or until it is thick enough to coat the spatula, 20 to 25 minutes.
7. While the curd is cooking, add the potato starch to the bowl with the reserved lemon juice and whisk to combine. Gradually add this mixture to the curd, whisking constantly. Cook the curd for 2 minutes, stirring with the whisk, to cook out the starch.
8. Turn off the heat and remove the bowl from the saucepan. Dry off the bottom of the bowl to prevent water from getting into the curd and pass the curd through a fine- mesh sieve into a bowl to strain out the zest, pushing the curd with a rubber spatula to force it through. Set the curd aside for about 20 minutes, until the thermometer reaches 130°F; it will feel barely warm. Add the butter and whisk until it is melted and combined.
9. Pour the curd into the crust and smooth out the top with an offset spatula. Set aside to cool to room temperature. Cover the baking dish with plastic wrap and refrigerate the lemon bars overnight or for at least several hours, until the curd is completely set.
10. Remove the lemon bars from the refrigerator. Use a large sharp knife to cut into whatever size and shape you like. Dust the lemon bars with powdered sugar just before serving. Serve chilled.
For chef Nancy Silverton, connecting people through food is as important as taste. Silverton, 69, exclusively opened up about her career and culinary inspiration with fellow chef Judy Joo in the latest issue of Us Weekly. During their discussion, the California native recalled how her passion for food was sparked at a young age. “My
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Entertainment
California Bans AI Clones from Replacing Real Talent

California just made a dramatic stand for human creativity, defeating the threat of AI actor clones with a sweeping new law that puts people—not algorithms—back in the Hollywood spotlight. With the stroke of Governor Gavin Newsom’s pen in October 2025, the state has sent a clear message to studios, tech companies, and the world: entertainment’s heart belongs to those who create and perform, not to digital facsimiles.
California Draws a Hard Line: No More AI Clones
For months, the entertainment industry has been divided over the use of artificial intelligence in filmmaking. Studios, lured by promises of cost-cutting and creative flexibility, have invested in software that can mimic an actor’s face, voice, and even emotional range. But for performers, this wave of synthetic reproduction has triggered alarm—encouraged by chilling stories of deepfakes, unauthorized digital doubles, and contracts that let studios reuse a star’s likeness indefinitely, sometimes without pay or approval.
The new California law, anchored by AB 2602 and AB 1836, changes everything:
- Every contract must explicitly detail how studios can use digital replicas or voice models, preventing once-common “blank check” agreements that overlooked this risk.
- No one—not studios nor streaming giants—can create or release AI-generated clones of an actor, living or dead, without clear, written consent from the performer or their estate.
- The law gives families new powers to defend loved ones from posthumous deepfake exploitation, closing painful loopholes that once let virtual versions of late icons appear in new ads, films, or games.
Actors Celebrate a Major Victory
The legislation rides the momentum of the recent SAG-AFTRA strike, where real-life talent demanded control over their own digital destinies. Leaders say these protections will empower artists to negotiate fair contracts and refuse participation in projects that cross ethical lines, restoring dignity and choice in an industry threatened by silent algorithms.
Stars, unions, and advocacy groups are hailing the law as the most robust defense yet against unwanted AI replications.
As one actor put it, “This isn’t just about money—it’s about identity, legacy, and respect for real artists in a synthetic age.”
A New Chapter for the Entertainment Industry
California’s move isn’t just a victory for local talent—it’s a warning shot to studios everywhere. Companies will now be forced to rethink production pipelines, consult legal counsel, and obtain proper clearance before digitally cloning anyone. Global entertainment platforms and tech developers will need to comply if they want to do business in the world’s entertainment capital.

These laws also set a template likely to ripple through other creative fields, from musicians whose voices can be synthesized to writers whose work could be mimicked by generative AI. For now, California performers finally have a powerful shield, ready to fight for the right to shape their own public image.
Conclusion: Human Talent Takes Center Stage
With its no-nonsense ban on AI actor clones, California draws a bold line, championing the work, likeness, and very humanity of its creative stars. It’s a landmark step that forces the entertainment industry to choose: respect real talent, or face real consequences. The age of the consentless digital double is over—human performers remain the true source of Hollywood magic.
Entertainment
Chaos and Comedy: Darby Kingman’s “Camp Wackapoo: Rise of Glog”

Darby Kingman’s “Camp Wackapoo: Rise of Glog” redefines summer camp comedy with a wild, energetic story about ambition, chaos, and the joy of embracing the unexpected. The film centers on a relentlessly competitive camp counselor who’s determined to finish first—only to face a motley crew of unruly campers and a summer unlike any other.
As Darby puts it, “Not everything is that deep. It really honestly was to make people laugh. She has all these kids that are not working with her and she’s just losing her mind. It’s crazy, silly, goofy, and it was a blast.”
What started as a simple scene for Darby’s acting reel evolved into a full-fledged film with encouragement from her mentor at Debbie Reynolds Acting School. Darby dove into every role—writing, directing, starring, and meticulously preparing each prop and costume. “Plan and prepare, but also be flexible and ready to be in the moment—that’s when the magic happens,” she advises.
Working with a handpicked cast of her own dance students, Darby built an atmosphere of real teamwork and camaraderie. She credits the “precious” energy of her young cast, her creative director of photography, and the overall spirit of her production team for turning the project into something bigger than herself. Her experience is an inspiring blueprint for indie filmmakers:
“Take initiative and control of your career. You can’t just sit around and wait for somebody to pick you. Figure out what you’re good at and go for it. Create something that brings joy to others.”

Her production motto? “Preparation is key, but you have to be ready to go with the flow—that’s when the magic happens.” Darby’s fearless creativity, focus on collaboration, and love for comedy shine throughout “Camp Wackapoo: Rise of Glog.” It’s more than just a camp satire—it’s a heartfelt testament to hard work, original humor, and leadership from the ground up: “People need to laugh right now. That’s a win.”
Catch “Camp Wackapoo: Rise of Glog” and experience Darby’s infectious energy and comic genius at the Deluxe Theatre on November 1, 2025. Get your tickets now at Houstoncomedyfilmfestival.com.
Entertainment
Diane Keaton Dies at 79

The world of film and entertainment is mourning the loss of Diane Keaton, an Oscar-winning actress renowned for her enduring talent, individuality, and influence on generations of performers and fans. Keaton died at the age of 79 in California on Saturday, October 11, 2025, her family confirmed. Details remain private, with her family requesting privacy as they grieve this profound loss.

A Distinctive Talent
Diane Keaton rose to fame in the 1970s through a series of memorable roles, most notably as Kay Adams in “The Godfather” trilogy and as the quirky, unforgettable lead in Woody Allen’s “Annie Hall,” for which she won the Academy Award for Best Actress. Her performances in films like “The First Wives Club,” “Something’s Gotta Give,” and the “Book Club” series solidified her reputation as an actress with unique comedic timing and dramatic depth. Keaton was celebrated not only for her artistry but also for her androgynous fashion sense, characterized by menswear-inspired looks, hats, and an easy, effortless style that influenced generations.
Legacy and Tributes
Following the news of her passing, tributes poured in from Hollywood and beyond. Bette Midler, Goldie Hawn, and Jane Fonda were among the countless stars who expressed devastation and admiration for Keaton’s incomparable legacy. Hawn recalled their friendship and collaborations, writing: “Diane, we aren’t ready to lose you…you stole the hearts of the world and shared your genius with millions”. Midler echoed the sentiment, praising Keaton as “brilliant, beautiful, extraordinary” and a truly original presence in Hollywood.

Private Struggles and Final Months
Though fiercely independent and known for her openness, Keaton kept her declining health private in her final months. Friends and neighbors noticed her retreat from public life and social media, and she was recently seen less often in her Brentwood neighborhood. In the past, Keaton candidly discussed her ongoing battles with skin cancer and bulimia, openly advocating for personal health and authenticity.
Remembering Diane Keaton
Diane Keaton leaves behind a legacy defined by her fearless performances, unique style, and enduring influence on the arts. She is survived by her two children, Dexter and Duke. As Hollywood and her global fanbase mourn, her pioneering spirit and unmistakable voice will continue to inspire generations.
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