When our Oakland-based food writer Alix Wall read the New York Times Sunday Magazine story about the lack of good bagels in the Bay Area, she had some thoughts of her own.
Once Sarah Weiner realized there was a path in life that involved really good food and saving the planet, there was no stopping her.
Turned off at first glance by a new kosher cookbook, our reviewer came around after finding it full of tasty recipes and gorgeous photography.
The tantalizing recipes in this new cookbook may be the main attraction, but the story of how the two Israeli-born, London-based chef-authors seduced each other with food is a close second.
Alix Wall, whose grandmother was from Vilna, has a very personal perspective on ‘Vilna Vegetarian.’ This newly translated cookbook makes Old Country recipes accessible to 21st-century American readers.
‘Vilna Vegetarian’ was translated from the original Yiddish by Eve Jochnowitz, who now raises concerns about the final product.
A cookbook devoted to yogurt dishes offers a surprising variety of delicious recipes, perfect for Shavuot or any time.
A culinary mad scientist whips up a delicious and dizzying Friday-night dinner. (Think THC-laced matzo balls, for starters.)
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.
A new cookbook from winemaking couple Jodie and Jeff Morgan provides just the right recipes — with wine pairings — for a Purim dinner party.