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Claim Text: At Wilde’s, Price doesn’t shy away from involved dishes.
Simplified Text: Price does not shy away from involved dishes at Wilde's
Confidence Score: 0.900
Claim Maker: The author
Context Type: News Article
Context Details: { "person": "Price", "restaurant": "Wilde's" }
UUID: a1163b3e-82ee-4815-a929-63405cc817c2
Vector Index: ✗ No vector
Created: February 15, 2026 at 3:15 PM (6 months ago)
Last Updated: February 15, 2026 at 3:15 PM (6 months ago)

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Screenshot of https://nytimes.com/2026/01/22/t-magazine/breakfast-recipe-ideas.html

IndexNatasha Price’s Herby Eggy Bread With Brown Sauce Mostarda and Bitter GreensTyler Wells’s “Sourdough” Oatmeal With Almond Butter and BerriesMiles Thompson’s Braised Escarole Scramble With Toast

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29 claims 🔥

1 week ago

https://nytimes.com/2026/01/22/t-magazine/breakfast-recipe-ideas.html

Three Los Angeles-based chefs share their quick and easy breakfast recipes. The article features recipes for eggy bread, sourdough oatmeal, and braised escarole scramble. The recipes are designed to be flavorful and satisfying despite time constraints.

Recipes Breakfast Chefs Cooking Food Eggy Bread Oatmeal Scramble

Similar Claims (5)

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To that hearty and versatile base, she adds bitter greens and brown sauce mostarda, styling the dish almost like a quiche, though she makes an equally delicious variation in which the egg is seasoned... 0.900

Simplified: Price adds bitter greens and brown sauce mostarda to eggy bread

6 months ago
Natasha Price, a co-founder, along with Tatiana Ettensberger, of Wilde’s, a Los Feliz spot that does a Californian take on British classics, shared her take on eggy bread, a dish she’s been starting h... 0.900

Simplified: Natasha Price shared her take on eggy bread

6 months ago
The dinner crowd is made up almost exclusively of locals, who come for heaping plates of penne rustica ($25) and double-boned pork chops ($33). 0.900

Simplified: The dinner crowd is made up almost exclusively of locals who come for heaping plates of penne rustica and double-boned pork chops

6 months ago
Miles Thompson, the chef at Baby Bistro, a restaurant housed in a 104-year-old building in Victor Heights, chose a market scramble made with anchovy-inflected greens. 0.900

Simplified: Miles Thompson chose a market scramble made with anchovy-inflected greens

6 months ago
Diners broke out in songs and shouts. 0.900

Simplified: Diners broke out in songs and shouts

6 months ago