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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French Twist

A classic American cheesecake on the menu of a Provençal restaurant leads to a saunter through the culinary history of Jews and France

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Bake Off

From chocolate cake to onion rolls, recent Jewish cookbooks offer a tantalizing range of recipes for Hanukkah treats to complement the latkes

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Turkey Tasting

A pre-Thanksgiving turkey potluck Shabbat dinner

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Family Feast

Turkey anchors all Thanksgivings, but families flavor the meal with preparation and sides—like my mother’s marshmallow-topped sweet-potato tsimmes

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Posh Spice

Lior Lev Sercarz, an Israeli-born, French-trained chef, is a top provider of rigorously sourced seasonings to high-end New York restaurants

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Sweet and Sour

From crispy rice to chickpea dumplings, Persian Jewish cuisine offers new and different ways to celebrate the New Year

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Roman Holiday

Italy’s glorious food is well-known, but not its rich Jewish culinary heritage, spanning 2,000 years. In honor of the 40th birthday of Chez Panisse, I’m planning a menu of Italian Jewish classics.

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Preserving Summer

The best part of summer is its fresh, delicious fruits and vegetables, especially ripe, juicy tomatoes. You can hold on to the taste of summer by cooking them into a traditional Moroccan Jewish dish.

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Remembering Myra Kraft

Joan Nathan on her old friend, a philanthropic dynamo and wonderful lady

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New Kid

David Tanis, Chez Panisse chef, cookbook author, and now food columnist for the New York Times, is best known for his seasonal cuisine. But this Midwestern-born chef cites Jewish food as his culinary roots.

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Kitchen Aid

A philanthropic effort helps low-income immigrant Israeli women build small businesses by cooking the dishes they know best. It’s a good program, and it’s delicious food.

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Trans Siberian

Family recipes traveled from the remote Russian region to Japan, California, and finally Providence, R.I., carrying delicious tastes of the Old Country, including an unusual Passover treat

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Bringing ‘Neshama’ To Your Seder

A sweet matzoh ball for a sweet Passover

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Dip of Nations

Garlicky hummus is Israel’s national dish, one that inspires best-selling books, prompted a headline-making heist, and is said to cure physical and mental ailments

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Brisket Power

Searching for ways to attract young Jews, a Boston group asked some chefs to reinvent traditional Jewish dishes. Never underestimate the ability of good food to attract a crowd.

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Tale of Two Treats

Schnecken and rugelach, though often mistaken for each other and both delicious examples of Jewish baking, are pastries with distinct histories and routes to American popularity

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On the Towns

Burekas in Florida, hummus in L.A., and elegant Israeli cuisine in Philadelphia: ferreting out the unexpected at restaurants around the country

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Family Ties

Football, food, and the importance of tradition

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Quiches, Kugels, and Couscous

Searching for Jewish cooking in France

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Turkish Delights

The mighty culinary reach of the Ottoman Empire

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Kitchen Conversions

Intermarried couples must learn new holiday recipes and traditions

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Seeing Red

For some people, the best thing about summer is the tomatoes

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Executive Dish

Noshing at the White House, last month and through the years

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Dairy Heirs

Shavuot and cheese, past and present

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Stations of the Fork

A tour of restaurants in the Holy Land

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Paste Test

Comparing charosets—the date, nut, and wine concoction that sweetens the seder

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Friday Night Wonderland

Making Palestinian chicken and Moroccan challah for a Shabbat dinner with Alice Waters

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