Holiday hosting is in full swing, and we’re celebrating the season with chef, food stylist, and Emmy Award–winning author Aliza J. Sokolow. Aliza’s work blends culinary creativity with thoughtful storytelling — from her debut children’s book encouraging healthy, joyful eating to her vibrant, health-forward recipes on morning news shows and beyond. A partner in Los Angeles–based Community Provisions and a passionate advocate for food access, Aliza brings both artistry and heart to everything she does.
We sat down with her to talk food, inspiration, and community — and she’s sharing two delicious recipes perfect for holiday gatherings or elevating weeknight meals. Read on to follow along. x
a conversation with Aliza…
1
Let’s start from the beginning! Tell us a little about the journey that led you to where you are now.
I’ve taken quite a creative path! I studied architecture and industrial engineering at UC Berkeley, but when I graduated in the middle of the recession, jobs were scarce. Eventually I landed a job assisting a set designer, and the very first show I worked on was a food show. When I walked onto set and saw the food stylists, it just clicked — I thought, I could do this. It felt like teeny-tiny architecture, only my projects would be finished in a day instead of months or years. About a year later, I applied for a job on Jamie Oliver’s Food Revolution as the assistant to his four food stylists. That experience changed everything. Growing up as a competitive swimmer with a passion for health, that project shifted the entire trajectory of my life as well. It all feels very full-circle :)
2
What inspires you? What factors have played roles in the development of your cooking style?
Farmers inspire me. I understand why so many of them have deep faith. They are doing God’s work — trusting nature to help grow food that sustains all of humanity.
Seasonality is my compass. I shop the farmers market and let what’s fresh lead me. Living in California makes this tangible and inspiring. My cooking style is simple and grounded: a few ingredients from the earth, prepared with simplicity and respect, finished with a little salt and acid to let the flavors shine.
3
In 2023, you published This Is What I Eat: Fun Activities for Mindful Eating, a playful activity book that motivates kids to connect with food and the planet. How do you hope this book shapes the way families think about food?
I hope the book encourages parents and kids to explore new colorful foods from the earth together. If even one child eats a little better and grows up more connected to their plate, then I’ve helped change the course of their life. To me, that’s a big accomplishment.
4
Your passion for food is deeply intertwined with your advocacy for global issues like food insecurity and sustainability. Can you elaborate a bit more on the philosophy behind your work?
My greatest calling is to feed people who don’t have access. I sit on the board of Our Big Kitchen LA, where I host monthly volunteer sessions. In less than two hours, the 75 people I gather cook more than 500 whole-food meals for those in need. I always remind myself that even the unhoused are someone’s child — once celebrated at a baby shower, once held with hope for the future. For me, service means supporting people I may never meet. It’s my purpose to do my part for the greater good.
5
You founded Community Provisions earlier this year, an organization dedicated to supporting communities through fresh and local produce. How do you see food connecting us to each other and to the land – In what ways do the choices we make about what we eat influence our daily lives?
I’m the Creative Director and Head of Social Impact, as well as a founding partner of Community Provisions. Everything you see — from our farm visits and photography to our truck design, merch, and volunteer events — comes through my hands. With access to so much beautiful produce, I feel a responsibility to both uplift local farmers and share abundantly with the most vulnerable in our community. Food is the thread that ties us to each other and to the land.
6
Between developing recipes, food styling and photography, running a business, collaborations and more, you wear many different hats! Tell us what a typical day-in-the-life looks like for you.
I’m up at 5:30 a.m. to strength train — swimming gave me that love of routine. Back home, I make coffee and breakfast before diving in. On Wednesdays I head to the Santa Monica Farmers Market, the largest in the country. I photograph what’s in season, taste everything, buy way too much produce, and always stop for a croissant from my friend Clemence at Petit Grain Boulangerie. Then it’s downtown to our warehouse to share finds, tackle computer work, and hopefully take a walk around the neighborhood for focus and fresh air — I can’t sit still for long; creativity moves through me when my body moves. Evenings are for dinner with loved ones, FaceTime with my little nieces and nephews learning to talk, and winding down with a show or book. Sleep is sacred to me — it makes everything else in my life work better.
7
What are your favorite rituals around food and eating with others?
My loved ones will tell you I never arrive empty-handed. I always show up with a box of farmers market produce and Tehachapi Grain Project tortillas. I cook from my finds, and it’s always the best bite of the day or night. That’s my way of showing love and gratitude — feeding people with the bounty of the farmers.
8
What’s next for you? How do you hope to see the impact of your work take form?
A lot more TV appearances and in-person events for kids— sharing my love for healthy food and the connection between what we eat and how we feel, especially with kids. They really are our future!
I’m also looking forward to traveling back to Israel soon to see my family — I was there right before the war and I miss them deeply. For me, people are not their governments, and I want to support the communities and small businesses that make up the heart of the place I call home.
rapid fire with Aliza…
1
Favorite flavor combination this winter?
Kaffe Hawaij in my morning coffee from NY Shuk — it’s like a Middle Eastern chai, a hug for your heart and soul.
2
After a long day, what’s your go-to comfort food?
String cheese wrapped in a tortilla. Very, very fancy. Often I will eat 2. Or PB&J, with jam that I made and sourdough from the farmers market.
3
Favorite playlist to cook to?
It depends on my mood and who else is around when I am cooking. When I was a private chef, Tom Petty was on heavy rotation. I love indie, country, and early 2000s. In 2024, I was the private chef for Ozzy and Sharon Osbourne — Ozzy sang The Beatles songs all day. I cherished those moments, his voice filling the kitchen every day. He had the most beautiful voice.
4
Most nostalgic snack or treat from childhood?
Grapefruit peeled perfectly by my Bubby. She had perfect, strong manicured nails and the most patient hands. I’d eat soooo many segments in one sitting, and to this day I’m still obsessed with grapefruit.
5
One product that’s always in your bag?
A few, I must admit – always a Sharpie, Corpus deodorant, KS&Co brow gel, Laneige lip balm and a roll on fragrance. I always smell great :)
Vegtable Latkes
Prep Time: 15 minutes
Total Time: 45 minutes
Serve: 6
INGREDIENTS:
6 yukon gold potatoes (you don’t need to peel them!)
2 large carrots
1 zucchini
2 eggs
1 tablespoon kosher salt
1/3 cup flour
1 tablespoon of dill
Olive oil for frying
Instruction:
- Heat the Oil. Heat about 1⁄2 cup of oil over medium heat in a large skillet.
- **Prep the Latkes. **Using a box grater or a food processor grating disc, grate the potatoes, carrots, and zucchini. Try grating over a cheese cloth or kitchen towel so the water can be rung out after. While the pan is heating, crack the eggs into a mixing bowl. Add to the eggs, flour, and salt to your vegtables to mix the dry ingredients into the wet — working quickly to prevent the potato from oxidizing.
- Fry time! Using a small ice cream scoop, drop golf ball-sized spoonfuls of the mixture into the hot oil, pressing down gently with the back of the scoop to flatten them into pancakes. Don’t pack them too tightly, aim for a few edges sticking out of the potato pancake instead of a perfect patty! Add a carrot to the pan to collect all of the crispy floating bits, they migrate towards the carrot. Do not crowd the pan, it will cause your latkes to steam and you want them to be crispy! Fry for approximately 10 minutes on each side, or until the exterior is golden brown and the interior is cooked through.
- Garnish & Enjoy. Place the latkes on a cooling rack to let them drain. Continue with the remaining mixture, adding additional oil to the pan as necessary. Once cooled, garnish with sour cream, apple sauce, chives, caviar, or all of the above. Enjoy!
Fall Passion Fruit Pavlova
Prep Time: 15 minutes
Total Time: 1 hour and 45 minutes
Serve: 6
INGREDIENTS:
6 egg whites
1 3/4 cups organic white sugar (330g or 11.6 oz)
¼ tsp cream of tartar
2 tsp vanilla bean paste
1 container of organic whipping cream
Pinch of salt
Non-stick cooking spray
6 passion fruits
2 containers of raspberries
Seeds from 1 pomegranate
Mint leaves for garnish
Edible flowers for garnish
Instruction:
- **Make the Meringue. **Combine egg whites, 1 1/2 cups sugar, cream of tartar, and 1 tsp of vanilla bean paste into a mixing bow. Whip the ingredients together using a hand mixer until stiff peaks form. Line a baking tray with parchment paper and spray with non-stick cooking spray. Spread meringue mixture onto the tray and bake at 250 degrees fahrenheit for 90 minutes.
- Make the Whipped Cream. Combine whipping cream, 1 tsp vanilla bean paste, 1/4 cup sugar, and a pinch of salt to a mixing bowl. Whip with a hand mixer until peaks form and the texture is fluffy.
- Assemble and Enjoy! Place cooled meringue on a serving dish. Add a layer of fresh whipped cream on top of the meringue and top with passion fruit, raspberries, and pomegranate seeds. Garnish with mint leaves and edible flowers. Enjoy!
Aliza’s Kitchen & Dining Faves
Coupe Tray
From $200
Stoneware Low Serving Bowl
$185
Stoneware Deep Serving Bowl
$295
Bistrot Flatware
From $68
Celia Napkin
$28
Celia Tablecloth
$180
Gendal Menorah
$460
Chanukah Candles
$54
Floral Serving Bowl
$298
Berry Bowl with Saucer
From $64