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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Recipes Taste Testing ‘100 Best Jewish Recipes’
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 “100 Best Jewish Recipes: Traditional and Contemporary Kosher Cuisine From Around the World,” by Evelyn…
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Food Photographer Sinks His Teeth Into Israeli Food Scene
Steven Rothfeld flips through his new book and stops on a page showing a focaccia with pieces of charred cauliflower dappling its surface. “This is one of the best things I’ve ever eaten in my life,” he says. Then he stops on a page showing a deep-orange kumquat marmalade. “This is one of the best…
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Food Teen Brothers On a Roll With Kosher Startup
As the interview drew to a close, the founder of the Bay Area’s latest kosher food startup checked notes on his cellphone to make sure he’d covered everything he wanted to discuss. At one point, he paused to take a call. A delivery of rice paper was late, stalling his operation. For a business owner,…
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Food 420 Passover Prep: Seder Substitutes Weed for Wine
Alternative Passover haggadahs seem to multiply every year, but there’s only one that asks “Was the Burning Bush a burning bowl?” and “Were the High Priests high?” Welcome to the Cannabis Passover Haggadah from Le’Or (“to the light”), a social justice nonprofit based in Portland, Oregon, dedicated to “illuminating Jewish perspectives on drug policy reform.”…
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Recipes A Mediterranean Seder Meal
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 “” by Joyce Goldstein (U.C. Press). Related Asparagus Soup From the Veneto Tunisian Fish Ball…
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Food New Cookbook Is Chef’s Love Letter to Mediterranean Diet
Eighty is an age when many people would be resting on their laurels and hanging up their chef’s whites — especially someone like Joyce Goldstein, the former Chez Panisse Café chef who went on to run her own Mediterranean restaurant and has written numerous cookbooks. But when you open your first restaurant at 49, as…
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Food The Making of ‘Falafel Nation’
Yael Raviv (above) is author of “Falafel Nation: Cuisine and the Making of National Identity in Israel (Studies of Jews in Society).” by Yael Raviv, is a work of culinary anthropology that looks at the founding of the state of Israel through the prism of food. The book (University of Nebraska Press) is the outgrowth…
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Food Taste Testing ‘Jewish Festival Food’
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 “Jewish Festival Food: Eating for Special Occasions” (Lorenz Books) by Marlena Spieler. Related: Libyan Spicy…
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