I learned a lot about the Tenderloin from my Randy Shaw, who happens to be the husband of a good friend.
This was one of the more magnificent meals we cooked in recent memory, except for the main dish. The two chefs are Israelis who worked for Ottolenghi for five years before opening their own place in London. As I say in my review, if I was trying to seduce someone, this is the cookbook I would go to. In the Forward.
A lot of people don't know this place even exists, and it was definitely worth a look around.
I couldn't have been more excited when I first learned about the Vilna Vegetarian cookbook. My grandparents and mom came from Vilna, and the idea of a vegetarian restaurant there before the war was amazing to me. I was so glad I got to write about this for the Forward. What I didn't anticipate was that the translator had some gripes with mistakes added later, which led to this sidebar.
Yogurt got a lot of play in my j. food column recently. Watching Annie-Rose London make it wasn't all that interesting, but listening to her talk about it sure was. In J. Weekly.
The Din concept sounded almost too good to be true. It definitely was fun to try. On Bay Area Bites.
It's always especially fun doing these with my friends, I always learn something new about them. In this case, it was Jon Rosenfield, a biologist who studies wild salmon. In J. Weekly.
Doing these taste-testing dinners for the Forward is one of my favorite gigs, especially since I would be having people over anyhow. For this one, we taste-tested Cheryl Sternman Rule's Yogurt Culture. In the Forward.
I'm glad I tried the famous Kronnerburger, but I'm not sure how often I'll be willing to pay that much for one. In SFoodie.
Alix is a personal chef and freelance writer in the SF Bay Area. You can keep up with her writing and cooking here.