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

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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.

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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.

Related: Celebrities Who Have Written Cookbooks: Kris Jenner, Snoop Dogg and More

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Sharing their culinary expertise! While not all stars love to cook, a handful of those who do have taken things to the next level and released cookbooks packed with their favorite recipes. Take Kris Jenner, for example. While one could argue that the Kardashian-Jenner family matriarch has her hands full producing Keeping Up With the […]

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!

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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.

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Related: Mindy! Gigi! Stars With a Sweet Tooth

Sugar rush! Though some stars tend to keep to healthy diets that might limit their consumption of desserts and other sweet treats, there are many more who simply can’t get enough of cake, cookies, ice cream. Take Kourtney Kardashian, for example. While the Keeping Up With the Kardashians star is known for her slim figure […]

JJ: How do you decide which dishes make it onto your menus?

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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.

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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

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Lemon Bars

What You Need

8-inch square baking dish
Cooking spray

Ingredients

For the Crust

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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

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Related: Taylor Swift, Khloe Kardashian and More Stars Who Love to Bake

Baking up a storm! Creating the perfect cake, pie or batch of cupcakes requires a great deal of skill and patience. While heading into the kitchen to bake a delicious treat certainly isn’t for everyone, there are some celebrities who are seriously skilled when it comes to whipping up mouth-watering confections. Take Taylor Swift, for […]

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.

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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.

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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.

Related: Selena! Florence! Stars Who Have Had Their Own Cooking Shows Over the Years

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What can’t they do? Although celebrities such as Selena Gomez and Florence Pugh have made a name for themselves in the acting world — they also proved that they can create a unique performance in the kitchen. Amid the COVID-19 pandemic, the former Disney star chose to sharpen her skills alongside professional chefs and her […]

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.

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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 

​   Us Weekly Read More 

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Entertainment

How a 22-Person Film Crew Each Walked Away With $300,000

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In the spring of 2020, with Hollywood shut down and most film workers suddenly out of a job, Zendaya made a movie in a single house with a crew of 22. The film was Malcolm & Marie. What happened to that crew afterward is the part worth paying attention to — and it’s quietly become a blueprint indie filmmakers are borrowing five years later.

Instead of paying everyone the standard flat day rate and sending them home, Zendaya structured the production so the crew owned a piece of it. They received “points” — a share of the film’s revenue.

When Malcolm & Marie sold to Netflix for roughly $30 million, those points turned into real money. Because one point typically equals 1%, a single point on that sale was worth around $300,000.

For a crew used to being paid by the day, that’s a life-changing number.

The Math That Makes It Click

The reason points are so powerful is that their value scales with the film, not with your hours on set:

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  • At $30 million in revenue, 1% equals $300,000
  • At $50 million, 1% equals $500,000
  • At $100 million, 1% equals $1 million

Now hold that against traditional indie crew pay, which runs roughly $300 to $800 per day. A 20-day shoot totals somewhere between $6,000 and $16,000 — full stop, no upside, no matter how well the film does. The points model flips the entire logic: you stop getting paid for time and start getting paid for success.

This Isn’t New — It’s Just Newly Accessible

Backend deals are how the biggest names in Hollywood get rich. Robert Downey Jr. reportedly earned tens of millions from his Avengers: Endgame backend; Keanu Reeves made a fortune off The Matrix through profit participation. The leverage to demand that kind of deal has always belonged to A-list stars.

What changed with Malcolm & Marie is who got a seat at the table. Zendaya didn’t reserve the points for herself and a couple of producers — she extended them to the crew, the people she described as laying the tracks and doing the heavy lifting. That’s the shift indie filmmakers are now studying: ownership as something you share down the call sheet, not hoard at the top.

Why Indie Filmmakers Should Care

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Independent films usually run on budgets between $50,000 and $500,000, where labor can eat up 40% to 60% of total costs. That creates a permanent squeeze: how do you attract genuinely skilled people without torching the budget before you’ve shot a frame?

Equity is the pressure valve. Offering ownership instead of higher upfront pay lets you reduce immediate production costs, attract more experienced collaborators, and — maybe most importantly — build a team that actually wants the film to win.

How to Apply It to Your Own Project

You don’t need a $30 million Netflix sale for this to work. Say your budget is $250,000 and your revenue goal is $500,000, making 1% worth $5,000. Instead of stretching cash thin across every line item, you might offer 1% to a cinematographer, 1% to an editor, and 1–2% to a producer. You preserve cash during production and hand your key people a real reason to overdeliver.

Ownership Changes How People Show Up

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A stake rewires behavior. People who own a piece of the outcome stay sharper on set, pitch in on marketing and promotion without being asked, and stay invested long after wrap. That last part matters more than it sounds — a crew that’s financially tied to the film becomes part of its distribution engine, not just its production.

Read the Fine Print

Equity is not a salary, and it’s honest to say so. Malcolm & Marie worked because it sold to Netflix at a high price — that’s the upside scenario, not a guarantee. If a project underperforms, points can be worth little or nothing. So if you use this model, do it cleanly: define revenue participation explicitly in contracts, spell out recoupment structures so everyone knows who gets paid and in what order, and offer partial upfront payment where you can to balance the risk. The whole thing runs on trust, and trust runs on transparency.

The Bigger Picture

What Zendaya pulled off with a 22-person crew in one house pointed to something larger about how creative work gets valued. In an industry where funding is the hardest wall to climb, ownership has become its own currency. You may not control access to millions in financing — but you fully control how value gets shared on your set. And that, more often than not, is the difference between a film that stalls in development and one that actually gets made.

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Independent Film’s New Reality: 10 Brutal Truths You Have to Face in 2026

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If you are still approaching independent film like it’s 2015, you are going to get crushed. The landscape that once rewarded a scrappy feature and a couple of festival laurels has become a crowded, algorithm‑driven marketplace where attention is the rarest currency. Recent industry analysis on “inflection points” for 2026 all say the same thing: the business model for independent film has changed, whether you like it or not.

1. You’re Competing With Everything

Your film is no longer just competing with other indie features. It is fighting for attention against TikTok clips, prestige series, and endless back catalog on every streaming platform. That means “pretty good” is invisible. You either have a sharp, specific audience and a clean logline, or you disappear into the scroll.

2. Festivals Are Not a Distribution Plan

A festival premiere and a few Q&As can help with credibility, but they are not a business strategy. Without a parallel plan—email list, community building, partnerships, and a clear path to paid viewers—you come home with a laurel and no deal. Even festival‑aligned organizations now frame their “don’t miss indies” coverage as part of a broader visibility and audience strategy, not a finish line.

3. The Middle Is Collapsing

Industry voices are blunt about it: micro‑budget genre films and clearly branded auteur work still find lanes, but the soft, mid‑budget drama with no hook is almost impossible to monetize. If your film cannot be pitched in one or two sentences to a specific audience, it will struggle regardless of how “good” it is.

4. You Are a Small Business, Not a Starving Artist

The indie filmmakers who will survive 2026 are treating their careers like businesses. Guides focused on creating a “film business turnaround” talk about lifetime value, repeat customers, multiple revenue streams, and audience retention—not just finishing one feature. Your filmography is a product line, not a lottery ticket.

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5. SAG Is a Competitive Advantage

SAG actors and union rules are not your enemy; they are a way to level up. SAGindie and SAG‑AFTRA low‑budget agreements exist to help genuine independents hire professional talent and present themselves as serious, compliant productions. Understanding those tools gives you access to stronger cast, better reputations, and more credible pitches.

6. Streaming Is Not a Golden Ticket

Streaming is no longer the dream “one deal solves everything” outcome. The deals are leaner, the competition is brutal, and many filmmakers now make more by going direct‑to‑fan through TVOD, memberships, or niche platforms than by chasing a low‑MG all‑rights license. You need to know why you want a streamer—brand value, audience reach, or pure revenue—and plan accordingly.

7. Format Matters Less Than Relationship

Audiences care more about access than whether your project is a feature, series, or hybrid. If you give them a reason to show up repeatedly, they will follow you across formats. If you do not, a 90‑minute feature is just one more piece of content in an endless feed.elliotgrove.

8. Marketing Starts at Concept

Marketing is not something you “figure out later.” The most effective 2026 indies build their hook at the idea stage—title, poster, and logline are treated as core creative decisions, not afterthoughts. If you cannot imagine the trailer, one‑sheet, and social teaser while you are still outlining, that is a red flag.

9. Community Is Your Real Safety Net

Filmmakers who plug into networks, reading lists, and producer education hubs are adapting the fastest. They are not reinventing the wheel alone; they are leveraging shared knowledge, updated contracts, and peer feedback to make smarter decisions project by project.

10. Accepting Reality Is Your Edge

Here is the real brutal truth: if you can accept all of this, you gain an edge. Most of the field is still clinging to old myths about discovery, “overnight” success, and festival miracles. If you are willing to treat your indie career as a living, evolving business—grounded in current data and audience behavior—2026 might be the moment where “truly independent” stops meaning powerless and starts meaning in control.

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Ozempic Era: Beauty, Lizard Venom, Big Pharma

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The film industry is entering a new body era, and this time, the co-star is a syringe.

GLP-1 drugs like Ozempic, Wegovy, and Mounjaro have moved from diabetes clinics into casting conversations, red carpets, and agency strategy. In the United States, roughly 1 in 8 adults report having used a GLP-1 drug, with about 6 to 12 percent actively using one today. Globally, usage has surged from approximately 4 million people in 2020 to around 30 million by 2026.

This is no longer a niche health trend. It is a structural shift—one that is reshaping how bodies are constructed, perceived, and rewarded on screen.

At a clinical level, the appeal is clear. In major obesity trials, semaglutide has produced average weight loss of 15 to 17 percent of total body weight over 68 to 104 weeks, with some regimens approaching 19 to 21 percent for sustained users. In an industry built on transformation, those numbers carry real influence.

But rapid transformation leaves a visible trace. The phenomenon often called “Ozempic face”—hollowed cheeks, looser skin, a subtly aged appearance—reflects how quickly fat loss can outpace the skin’s ability to adjust.

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For filmmakers, this is not just aesthetic—it is cinematic. Performance lives in the face. Micro-expressions, softness, and facial volume shape how emotion reads on camera. A performer may reach an “ideal” body while losing something less measurable but equally important on screen.

Beneath this cultural shift lies an origin story that feels almost written for film.

In the 1990s, researchers studying the Gila monster isolated a peptide in its venom called exendin-4, which mimicked a human hormone involved in blood sugar regulation but lasted significantly longer in the body. That discovery led to early GLP-1 drugs such as exenatide, used by millions of patients worldwide, and eventually to semaglutide.

By mid-2025, semaglutide-based drugs (including Ozempic and Wegovy) generated approximately $16 to $17 billion in just six months, making it one of the highest-grossing drug classes globally. Analysts project the broader incretin market could reach $200 billion annually by 2030.

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Inside those numbers is a more complex human story.

The benefits are well documented: improved blood sugar control, significant weight loss, and reduced cardiovascular risk. But as use expands, so does scrutiny. Researchers and regulators are tracking side effects ranging from severe gastrointestinal issues and gastroparesis to gallbladder disease and pancreatitis, as well as rarer concerns such as vision complications and potential neurological signals.

At the same time, adoption continues to accelerate. J.P. Morgan projects roughly 10 million Americans on GLP-1 drugs by 2025, rising toward 25 to 30 million by 2030. At that scale, usage becomes ambient—part of everyday life across industries, including film and television.

And yet the marketing tells a different story. Pharmaceutical campaigns rely on cinematic language—aspirational visuals, controlled lighting, emotional transformation arcs—while legally required risk disclosures recede into fine print.

For independent filmmakers, this moment opens several narrative lanes.

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There is the body: performers navigating an industry where a once-niche diabetes drug has become a quiet career tool.

There is the machine: a pharmaceutical ecosystem where a single drug category generates tens of billions annually, rivaling major entertainment sectors.

And there is the myth: a culture increasingly turning to a hormone-based intervention—derived from venom biology—rather than addressing systemic issues like food access, stress, and inequality.

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Technology intensifies all of it. Ultra-high-resolution cameras and HDR workflows capture every detail—skin texture, volume shifts, micro-expressions. As more on-screen talent uses the same class of drugs, a new visual baseline begins to form, often without audiences realizing why.

There is also a clear economic divide. GLP-1 drugs can cost $800 to $1,000 or more per month without insurance in the United States, and coverage remains inconsistent. Rising demand has led to shortages and a parallel market of compounded or unregulated alternatives.

The gap between who can access consistent, medically supervised treatment and who cannot is becoming part of the story itself.

For cinema, the imagery is already there: the Sonoran desert, a Gila monster, laboratory research, pharmaceutical earnings calls, red carpets, and transformation narratives.

A compound derived from venom becomes a global product that reshapes not only bodies, but expectations.

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Perhaps the most uncomfortable layer is the industry’s own role. Casting preferences, transformation culture, and unspoken aesthetic standards reinforce a pharmacological look without ever naming it.

No one explicitly instructs performers to take these drugs. The system simply rewards the results.

This is not a distant trend. It is a present-tense shift.

The numbers are rising. The images are changing. The influence is expanding.

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The question is whether independent cinema will define this moment while it is still unfolding—or whether the story will once again be shaped by the industries profiting most from it.

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