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 ‘Kosher Queen’ Wins Foodie Contest — With Pork
Courtesy of the Food Network Just as Beethoven lost his hearing and could still make beautiful music, Tanya Solomon proved that she can cook a damn fine pork dish even though she can’t sample it. That’s how the San Francisco resident and member of Adath Israel Congregation explained her triumph on “Guy’s Grocery Games,” winning…
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Recipes Mahatma Ghandi’s Secretary Cooks Indian Hameem
Pearl Sofaer (right) works with Frances Kalfus during a Berkeley cooking class. photo/alix wall At a recent cooking class featuring a few dishes from the family of Bombay-born Pearl Sofaer, the stories threatened to eclipse the food. “My mother was a secretary of Gandhi,” she said, as a student browned chicken parts on the stovetop….
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Food Taste Testing: Erin Gleeson’s ‘Forest Feast’
On a recent spring evening, as I put the final touches on a vegetarian feast of kale caesar with polenta croutons, asparagus and brie tart and beets mashed with sweet potatoes and apples, my dinner guests couldn’t stop ogling my newest cookbook (two of the three wanted to run to the store to buy a…
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Recipes ‘The Forest Feast’: Mashed Beets With Sweet Potatoes and Apples
The mashed beets were another win, though there was a minor quibble or two with the recipe. Three beets are roasted along with one sweet potato and one apple, after being cubed, and then mashed with Greek yogurt and butter or olive oil, and topped with dried cherries, scallions, olive oil and sea salt. Beets…
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Recipes ‘The Forest Feast’: Asparagus Tart with Brie
The tart is one of those that will get oohs and aahs at a dinner party; it’s not only beautiful and delicious, but also incredibly rich — perhaps why Gleeson serves it an appetizer. My one fear was that the pine nuts might burn being in the oven as long as it took to cook…
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Recipes ‘The Forest Feast’: Kale Caesar Salad With Polenta Croutons
Another day, another kale salad. But no. The chiffonade kale is tossed with grated parmesan, pine nuts and store-bought polenta cubes that are fried in olive oil until crispy. The dressing blends Greek yogurt, olive oil, Dijon mustard, and garlic. One dining companion said the polenta croutons were like little delicious surprises. Dressing: In a…
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Food David Lebovitz: Life in Paris Really Is Sweet
Cookbook author and writer David Lebovitz is known for many things but mostly for his devotion to all things sweet. He spent 13 years refining his pastry skills at Alice Waters’ restaurant Chez Panisse, authored a book dedicated entirely to ice cream (“The Perfect Scoop”) and he regularly documents Paris’s best patisseries on his blog…
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Food How To Become a Citizen Farmer
Daron Joffe was a freshman at the University of Wisconsin in 1995 when he ate a turkey sandwich that changed his life. “I looked at it and realized there’s so much I don’t know about it,” the Oakland resident, 37, recalled recently. “There are so many things I didn’t know about where food comes from…
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