Alix Wall

A Perfectly Modern Passover

A Seder made up of dishes from Forward contributing editor Leah Koenig’s new cookbook offers delicious recipe revelations just in time for the holiday.

Taste Testing ‘The Covenant Kitchen’

A new cookbook from winemaking couple Jodie and Jeff Morgan provides just the right recipes — with wine pairings — for a Purim dinner party.

At Bar Tartine, Jewish Food Is Part of the Mix

Chef Cortney Burns brings the flavors of her Ashkenazi Jewish heritage into the kitchen of one of San Francisco’s hottest restaurants.

Cooking From ‘The Seven Fruits’

Just in time for Tu B’Shvat, Alix Wall reviews an unusual vegan cookbook dedicated to the seven species.

Celebrating a Gluten-Free Kosher Cookbook

A photographer, world traveler and chef, transplanted from New York to San Francisco, celebrates her new book with a floating party and new friends.

Building a Better Energy Bar

Cauliflower, cumin, cashews and coconut? Peanuts, rice, bell peppers and chilies? Pistachios, carrots, currants and lentils? These are energy bars?

Olive Oil Expertise from a Pro

For Maia Hirschbein, olive oil is a vein that runs through all her interests, from food to Judaism. And it all started two years ago in a Tuscan olive grove.

The ‘Moosewood Cookbook’ Revisited

Chef Alix Wall cooks her way through the 40th anniversary edition of the iconic ‘Moosewood Cookbook’ to see how it holds up after all this time.

Putting Janna Gur's ‘Jewish Soul Food’ to the Test

Bay Area chef Alix Wall cooks her way through Israeli food authority Janna Gur’s new book, ‘Jewish Soul Food: From Minsk to Marrakesh’ and finds it well worth the trip.

Is Dumpster Diving for Dinner Kosher?

For Maximus Thaler, author of ‘A Curious Harvest: The Practical Art of Cooking Everything,’ dumpster diving began as recreation — then became much more.