Joan Nathan is Tablet Magazine’s food columnist and the author of 10 cookbooks including King Solomon’s Table: a Culinary Exploration of Jewish Cooking from Around the World.
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A Twist on the Traditional Latke

These aren’t your grandmother’s potato pancakes

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Eggplant: The Next Generation

In Israel, old recipes are deconstructed and transformed into something new

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Rolling Up a Different Kind of Strudel

This humble pastry is the perfect dish for Simchat Torah. And it’ll cure your hangover, too.

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A Cookie Filled With Sweetness—and Family History

My Aunt Eva’s recipe came with my family from Eastern Europe more than a century ago. Today, I bake them in memory of my mother.

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Beet the Heat With Borscht

How to make a perfect cold coup for summer

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A Dish That’s Perfect for Shavuot—or Breakfast Any Time

Move over, blintzes. A Romanian dish called malai, made from cornmeal and ricotta cheese, is a new holiday favorite.

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This Sausage Is Kosher—Because It’s Made of Chocolate

How Schockoladenwurst came from Germany to El Salvador, and why this pareve dessert should make its way to your table

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A Purim Treat That’s Fit for a Queen

Move over, hamantaschen. Queen Esther’s toast is going to turn everything you thought you knew about Purim upside down.

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A Tu B’Shevat Recipe That Brings the World Together

This quinoa salad combines Andean grains with Asian fruit to make a colorful vegan medley for the holiday

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Fry Up Something New for Hanukkah

Made with lamb and leeks, savory ‘kiftes’ bring a taste of Macedonia to your holiday table

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A Sweet Way to Ring in Thanksgiving

It’s not quite a cake, not quite a kugel. But this carrot ring, a classic Midwestern recipe from the 1950s, is worthy of a spot on your holiday table.

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How to Have a Sweet New Year—Moroccan Style

Over apples and honey? This Rosh Hashanah, cook with carrots to symbolize your hopes for the coming year.

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The Tart That Went Around the World

How to make a raspberry-filled Polish dessert that’s journeyed across international borders

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Brazil in a Bowl

Just in time for the Olympics in Rio de Janeiro, cook up this rich Brazilian fish stew

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Life Is a (Soup) Bowl of Cherries

How to make a chilled Hungarian soup that’s perfect for summer

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How To Make ‘Eggplant Caviar’

This Azerbaijani vegetarian salad is a harbinger of summer anywhere in the world

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How Is This Cheesecake Different From All Other Cheesecakes?

It’s kosher for Passover. So, forget that dry sponge cake and that can of macaroons. Here’s a Lithuanian dessert that’ll make you wish the holiday lasted for more than eight days.

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How To Make a New Kind of Black-and-White Cookie

A French twist on a New York classic

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How To Make a Salad That Brings Together the Flavors of Ancient Israel

Filled with figs, dates, pomegranates, and olives, it’s perfect for Tu B’Shevat—or any time of year

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How To Put a Syrian Spin on Your Hanukkah Feast

Make a batch of keftes—sweet-and-sour Syrian meatballs with cherries and tamarind

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Beef Up Your Pumpkin

While your neighbors are using theirs to make jack o’ lanterns for Halloween, put yours to better use—fill it with a rich Argentinian stew

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How To Make a Rosh Hashanah Dessert That’s Not Just Apples and Honey

Video: Use a different ‘new fruit’ and try this Italian plum tart

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How To Make Stuffed Grape Leaves, an Ancient Treat That Crosses Borders

Video: With a splash of lemon juice and a blend of cinnamon, cardamom, and currants, this Armenian recipe is perfect for summer

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How To Make Fessenjan, a Sweet and Savory Persian Stew

Video: Pomegranates, turmeric, and ground walnuts evoke the flavors of the old Silk Road

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How To Make Tchav, a Chilled Soup That’s Perfect for Shavuot

Video: This Ukrainian sour sorrel soup is a refreshing way to welcome summer

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How To Make ‘Brik,’ a Tunisian Treat That’s the Toast of Paris

Video: Fry up these savory snacks at home, and make your own spicy harissa for dipping

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How To Make Guava Mandelbrot, a Cuban Twist on a Jewish Classic

Video: The Old World meets the New World in one delicious cookie

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How To Make Jerusalem Artichoke Soup, a Perfect Antidote to Winter’s Chill

Vegetarian. Vegan. Kosher. Whatever. It’s cold outside. Have some soup. You’ll feel better.

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How To Make the Ultimate Chopped Liver

Video: Grab the schmaltz, and don’t skimp on the onions when you’re making this uniquely Jewish dish

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Remembering a Jewish Food Giant

Gil Marks, scholar and author of Encyclopedia of Jewish Food, dies at 62

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