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Cook the Book: 'Bi-Rite Market's Eat Good Food'

there's nothing like the Berkeley Bowl. Recently, while in the check-out line, I heard about the woman behind me's sciatica, droopy skin, cheating boyfriend, and recent AA meeting.

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The Complete, No-Nonsense, Slightly Neurotic Guide to Making Great Latkes

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alixwall answered "Yes! " to Do you make pizza at home?

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alixwall answered "Chocolate" to What Kind of Babka Do You Like More?

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alixwall got 60% correct on How Much Do You Know About Spring Vegetables?

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alixwall got 62% correct on How Much Do You Know About Cheese?

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Recent Comments

From Serious Eats

Cook the Book: 'Bi-Rite Market's Eat Good Food'

there's nothing like the Berkeley Bowl. Recently, while in the check-out line, I heard about the woman behind me's sciatica, droopy skin, cheating boyfriend, and recent AA meeting.

From Serious Eats

Cook the Book: 'The Food52 Cookbook'

My dahl is pretty amazing, but it's hard to say...

From Serious Eats

Cook the Book: 'Cook this Now'

Mark Bittman, Mark Bittman or Clotilde. When Adam Roberts' cookbook comes out, I'll say him.

From Serious Eats

Cook the Book: 'The Mozza Cookbook'

Does gelato count? When I visited Italy at age 15, I could eat it 3 times a day easily (without any evidence.) Such fond memories...

From Serious Eats

Cook the Book: 'The Family Meal'

I imagine a lot of pasta. Filling, cheap and carbs to get through a long night.

From Serious Eats

Cook the Book: 'Home Made'

bread, though I always make my own granola.

From Serious Eats

Cook the Book: 'The Glorious Pasta of Italy'

one of my favorites is summer heirloom tomatoes, cut into chunks, put into a bowl with olive oil and one chopped clove of garlic, basil leaves, and fresh mozzarella. add hot pasta, toss, add salt and pepper. Perfection in a bowl.

From Serious Eats

Cook the Book: 'Purple Citrus & Sweet Perfume'

I recently had the good fortune of eating at the restaurant Diana, in Nazareth, Israel. One of the best middle eastern meals I've ever had. So many salads to start, and then the most delicious lamb.

From Serious Eats

Cook the Book: 'Salad as a Meal'

shredded beets and carrots and toasted pepitas and sunflower seeds really make a salad for me.

From Sweets

Bake the Book: 'Plum Gorgeous'

cobbler with peaches, plums and blueberries

From Serious Eats

Cook the Book: 'The Butcher's Guide to Well-Raised Meat'

I always ask restaurants where their meat comes from, and if I'm not satisfied with the answer, I go vegetarian. Since I was vegetarian for 20 years, I don't mind doing this, in fact, it's the only way I'll eat meat.

From Serious Eats

Cook the Book: 'In the Small Kitchen'

it was in college, I guess, in an on campus apartment. The fire department once came after my roommate was making felafel and started a grease fire. The fire was out by the time they arrived, and boy did we feel dumb.

From Serious Eats

Cook the Book: 'Cooking in the Moment'

i love summer sweet corn and summer tomatoes. and this isn't a cooking thing, but when the first cherries arrive, i get absolutely giddy.

From Serious Eats

Cook the Book: 'Goat: Meat, Milk, Cheese'

i made an amazing goat cheese cheesecake recently, but Humboldt Fog is probably my most favorite goat product. Also love goats milk yogurt.

From Serious Eats

Cook the Book: 'Plenty'

I love the "calamari" at Millenium in SF, which are actually made out of mushrooms but treated like calamari. The veggie burger with beets and lentils at the Plant cafe is pretty damn good, too.

From Serious Eats

Weekend Giveaway: 'The Food Matters Cookbook'

We are CSA members. I only eat meat when I know it came from a good source. I eat no processed food.

From Talk

Stories of Astonishing Food Ignorance

I attended a cooking school with a healthy, organic focus. One day we were working together as a team, and a classmate was staring at the measuring spoon. When I asked what was wrong, she said, "The recipe calls for 3/4 of a teaspoon, and there isn't one." When I explained that she could use the 1/4 teaspoon three times, or use the 1/2 teaspoon and the 1/4 teaspoon, or just use the one teaspoon, and not fill it up all the way, she gave me a blank stare and said "How did you know that?" Uh, third grade math?

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Recent Posts

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Recent Favorites

From Serious Eats

The Complete, No-Nonsense, Slightly Neurotic Guide to Making Great Latkes

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Polls

From Slice

alixwall answered "Yes! " to Do you make pizza at home?

From Serious Eats

alixwall answered "Chocolate" to What Kind of Babka Do You Like More?

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Quizzes

From Serious Eats

alixwall got 60% correct on How Much Do You Know About Spring Vegetables?

From Serious Eats

alixwall got 62% correct on How Much Do You Know About Cheese?

See more quizzes by alixwall »

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