Alix Wall


Mahatma Ghandi's Secretary Cooks Indian Hameem

By Alix Wall

Pearl Sofaer (right) works with Frances Kalfus during a Berkeley cooking class. photo/alix wall Read More


Taste Testing: Erin Gleeson's 'Forest Feast'

By Alix Wall

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 copy). The recipes for the entire meal came from Erin Gleeson’s “The Forest Feast: Simple Vegetarian Recipes from my Cabin in the Woods.” The book is a collection of simple recipes illustrated with stunning photos and whimsical water colors.Read More


'The Forest Feast': Mashed Beets With Sweet Potatoes and Apples

By Alix Wall

'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 are not one-size-fits-all, and Gleeson doesn’t specify what size to use. She also doesn’t say what kind of apple, so I went with a Granny Smith, to add some tartness. Dried cherries also come in tart and sweetened versions, and I happen to like tart, so that’s what I had on hand. The sweetened variety would have detracted from the dish, while the tart ones were the perfect accent.Read More


'The Forest Feast': Asparagus Tart with Brie

By Alix Wall

'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.Read More


'The Forest Feast': Kale Caesar Salad with Polenta Croutons

By Alix Wall

'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.Read More






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