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How It’s Done: The Gayle Sweater

Jessica Koslow, the chef behind LA’s breakfast and lunch spot Sqirl (where the jammy toasts are legendary), knows the importance of pieces that are pretty and practical. On a recent trip to New York to celebrate the launch of her new cookbook Everything I Want to Eat, we asked her to lend us some West Coast vibes and show us three ways—and three places—she’s wearing our Gayle tie-neck sweater. (Scroll down for her mind-blowing frittata recipe too…)


Shopping for produce at the Union Square Greenmarket

“I’d describe my style as Chloë Sevigny 2016 meets Chloë Sevigny 1995. This is the kind of look you’ll find me in most days; it’s tomboyish, but the sweater adds a feminine touch.”


Whipping up lunch with her best friend Sierra Tishgart, a food writer for New

“I’m a jeans girl—I almost always cook in denim, a T-shirt and a sweater. And, let’s face it, I usually end up barefoot!”

After seeing our stylist Gayle wearing a sweater she DIY-ed with
a grosgrain ribbon, our designers were instantly inspired to create our own version—then named it after her, of course.
“Being a chef and owning a restaurant means not only cooking, but also providing a sense of community. It’s about creating an environment that elevates dishes and spirits while championing creativity.”


En route to a friend’s tea shop, Té Company, in the West Village

“This is me channeling my
inner Audrey Hepburn. It’s not my norm, but when I gussy myself up, I’m always so happy that I did.”


Vegetally Versatile Frittata

Check out Jessica’s first cookbook, Everything I Want to Eat: Sqirl and the New California Cooking, here.
  • 1 large (3 1⁄2 ounces/100 g) carrot
  • 2 tablespoons extra-virgin olive oil
  • Fine sea salt
  • 1⁄4 teaspoon ground cumin
  • 3 large eggs
  • 1 tablespoon unsalted butter
  • Fleur de sel
  • 1⁄2 lemon
  • Hot sauce, for serving (optional)
First, make a carrot puree. 

Clean the carrot—you can peel it or just wash it well (I don’t peel). Slice it evenly into coins 1⁄4 inch (6 mm) thick. Even
is key.

Add 1 tablespoon of the oil to a small pan set over medium heat, then add the carrot coins and stir to coat them in oil. The goal: Gently caramelize—not burn—the carrots. Add a pinch of salt, reduce the heat to medium-low and cook, stirring often until the carrots are tender all the way through, about 5 minutes.

Let cool for a minute, then transfer to the bowl of a food processor fitted with a metal blade. Add the cumin, another pinch of salt and the remaining 1 tablespoon of oil.

Now, frittata time.

Preheat the oven to 350°F (175°C).

Crack the eggs into a bowl and add 2 pinches of salt. Whisk to break up the eggs, then whisk in the carrot puree.

Melt the butter in a 6-inch (15-cm) cast-iron skillet over medium-high heat. Add the egg-carrot mixture, stir for 15 seconds with a rubber spatula, then move the skillet to the oven. Exactly 8 minutes later, check on the frittata. It should look slightly puffed (like a soufflé) and feel firm (not jiggly and wet) around the edges. If it needs another minute, leave it in the oven until it’s just cooked, but take care not to overcook it. The middle will be the last part to finish cooking and, as you get the hang of it, you’ll see that if you take the skillet out of the oven when the middle is still a tiny bit jiggly, the residual heat will finish cooking it.

Finish with a pinch of fleur de sel and a squeeze of lemon juice and serve with hot sauce.

Special thanks to Té Company.

Photographs by Clément Pascal. Hair and makeup by Amy Chin of Amy
Chin Beauty.

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TAGS: how its done, womens, personal style, west village, how-to