Alix Wall


A Perfectly Modern Passover

By Alix Wall

This is an occasional column in which the writer evaluates a cookbook by making some of its recipes, sharing the dishes with friends and asking those friends what they think of the results. For Passover, the writer cooked her way through “Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen,” by Forward writer and contributing editor Leah Koenig. Read More


Taste Testing ‘The Covenant Kitchen’

By Alix Wall

A new cookbook offers everyday recipes and modern twists on Jewish classics, with wine pairings. Read More


At Bar Tartine, Jewish Food Is Part of the Mix

By Alix Wall

Family influences abound in the kitchen and the cookbook. Read More


Cooking From ‘The Seven Fruits’

By Alix Wall

This is a sporadic column by Bay Area personal chef Alix Wall, in which she evaluates a cookbook by making some of its recipes, sharing them with friends and asking what they think of the results. Just in time for Tu B’Shvat (“The New Year of the Trees”), she cooks her way through “The Seven Fruits of the Land of Israel,” by Chana Bracha Siegelbaum. Read More


Celebrating a Gluten-Free Kosher Cookbook

By Alix Wall

Aviva Kanoff with her cookbook, “Gluten Free Around the World.” Photographs courtesy of Aviva Kanoff. Read More



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