Alix Wallis a freelance writer in Oakland, Calif. where she specializes in Jews, love and food.
Alix Wall
By Alix Wall
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Food Improvising on Tradition, With a Vegan Backbeat
Philip Gelb learned to cook at the elbow of his Aunt Rose. The Oakland, California-based chef just came out with his first cookbook, While Gelb doesn’t like to stress this fact, the book is vegan, as is he. But that shouldn’t matter, he said. “Every culture has food that happens to be vegan, which is…
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Food From Cap’n Crunch to Cabernet
Elisheva and Chaim Gur-Arieh make wine in the Sierra foothills of California’s Shenandoah Valley. If you happen to live in the Bay Area and attended Berkeley Rep’s fall musical “Amélie,” based on the French movie, and ordered the accompanying wine pairing at the theater’s bar, you got a glass of C.G. Di Arie Cabernet Franc….
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Recipes Ottolenghi Nails Haute Cuisine in ‘NOPI’
This is an occasional column in which the writer evaluates a new cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. She recently cooked her way through “NOPI: The Cookbook” (Ten Speed Press) by Yotam Ottolenghi and Ramael Scully. Related “NOPI” Pistachio…
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Recipes The Best Jewish Cookbooks of 2015
Cookbooks make fantastic Hanukkah presents for the die-hard foodies, armchair chefs and aspiring gourmets in your life. To help you navigate the unusually crowded field of Jewish cookbooks that came out in 2015, we offer this roundup of our favorites. (For lack of a better organizational system, the list goes in chronological order of when…
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Recipes Taste Testing ‘Modern Israeli Cooking’
Roasted garlic & apricot chicken garnered raves from a group of discerning dinner party guests. This is an occasional column in which the writer evaluates a new cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. She recently cooked her way through…
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Food Wine, Crime and a Jewish Financier
When Frances Dinkelspiel wrote the proposal for her new book, she had planned to leave her own connection to the California wine industry out of it. But as she started writing, she realized she had two intertwining stories to tell. One was a modern crime story — the tale of the 2005 arson fire that…
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Food Magic Matzo Balls for a Rocky Mountain High
Joshua Pollack (above) makes his matzo balls with THC-infused schmaltz. When Joshua Pollack got a call from Josh Dinar, a Denver restaurateur, asking if he would provide a bagel brunch for a Jewish foodie conference called , he wasn’t surprised. Since opening Rosenberg’s Bagels last year, Pollack, 31, has become known for bringing authentic bagels…
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Recipes Taste Testing ‘The New Kosher’
This is an occasional column in which the writer evaluates a new cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. She recently cooked her way through “The New Kosher,” by Kim Kushner. Related Cinnamon-Chocolate Pound Cake With Greek Yogurt (below) The…
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