All Time restaurant owners Ashley and Tyler Wells’ recently released cookbook is a personalized recipe album where storytelling meets culinary craft.
All Time’s Tyler and Ashley Wells; PHOTO BY CHRISTOPHER MORLEY
In the heart of Los Feliz lies a culinary gem cherished by locals and visitors alike: All Time. But what makes this neighborhood restaurant truly special isn’t just its incredible farm-to-table dishes—it’s the passion and creativity of its founders, Ashley and Tyler Wells.
Now, they’ve invited the culinary-curious crowd to experience the essence of All Time with their eagerly awaited debut cookbook, The Cook Book of All Time: Recipes, Stories, and Cooking Advice from a Neighborhood Restaurant, which recently hit shelves.
With more than 30 years of combined experience in the industry, the two bring a wealth of knowledge and a fresh perspective to the kitchen table. They focus on honoring ingredients and the joy of nourishing others.
“During the pandemic we started buying all the produce we could to support farmers, especially because the markets weren’t happening. We had no idea what we were going to do with it at first, so we started assembling produce boxes for people to get their hands on the goods,” said Tyler. “People put a lot of trust in us… I think that was sort of the beginning of something.”
The couple recently released their debut cookbook; PHOTO BY CHRISTOPHER MORLEY
This led to the idea and eventual birth of a cookbook that goes beyond a collection of recipes. “Our lives are very intertwined with the restaurant, and the stories, our food and what led to the creation of All Time felt important to include, so the book had to include that part of us,” states Tyler. “All Time itself is deeply personal, so anything we make sprouts from that.”
Each recipe is thoroughly detailed while weaving in the writers’ spirit and journey. “The food isn’t that innovative or ground-breaking, but it’s honest, and it means something to us, our crew and our people,” notes Ashley. “Having an opportunity to infuse the recipes with our stories felt liberating; we’re sharing something more than how many cups of sugar go in the cookies.”
Budding chefs will find that the dishes are more of a roadmap than a set of simple instructions, a way to build a foundation for themselves in the kitchen. The couple notes that the most challenging recipes are in the braised section—think pork shoulder and lamb ragu—and the chocolate cake, an undertaking that took two days to scale down on paper. But the crunchy nut salsa is a sufficient place to start—a flavorful and summery topping for fish, vegetables, you name it.
While the cookbook recently hit the shelves, the couple’s latest venture—a new restaurant in Altadena—is already in the works. “This next restaurant [will] be a love letter from my husband,” Ashley explains. “It’s going to be his food, his heart and something we’ve always wanted to create but haven’t found the right time or place until now.”
The versatile Crunchy Nut Salsa is a crowd favorite; PHOTO BY CHRISTOPHER MORLEY
“I try not to cook inside in the summer unless I’m making Ashley’s birthday cake,” Tyler shares. “Once, we made a perfect meal for six on a tiny Weber grill. Fish, vegetables, more vegetables, probably some tortillas, too. I don’t really remember other than that was the night nut salsa was born—and this stuff was the star of the evening,” he adds. “I asked around, and no one remembers whether we ate sea bass or shoe leather, but you bet your Ts and As we all remember the salsa.”
INGREDIENTS:
Makes 1 cup
• 1 dried smoked chile, a chipotle or chile de árbol; if using guajillo, pasilla or mild dried chiles, add half a diced jalapeño for some heat.
• 1 cup Marcona almonds
• 1 teaspoon flaky sea salt
• Stems from 1 bunch of cilantro, chopped as small as you can, leaves reserved for garnish
• Drizzle of good extra virgin olive oil
• Juice of 2 to 3 limes
DIRECTIONS
If you have a mortar and pestle, grab it. If not, it’s only a tad more work. In the mortar and pestle, crush the dried chile first, then add the nuts and crush those. Go slow. You don’t want to make almond butter; the nuts should look like little pebbles. If you don’t have the mortar and pestle, you can also chop the Marconas and the dried chile.
Once the dried chile and nuts are combined, add the cilantro stems. If you’re using fresh jalapeño, add that now. Then, add the salt. Add the olive oil and lime juice and last five minutes before serving. Toss it together with a spoon and let it stand for a minute or two so the chile hydrates. Taste for heat and salt, adjusting if needed. The spice will intensify a little as it sits.
You can put this salsa on grilled fish, roasted vegetables, steaks, tacos—just about anything. It will keep in the fridge, in a sealed container, for 3 to 4 days.
Photography by: PHOTO BY CHRISTOPHER MORLEY
