Joan Nathan

Joan Nathan is Tablet Magazine’s food columnist and the author of 10 cookbooks including Quiches, Kugels and Couscous: My Search for Jewish Cooking in France.

Turkey Tasting

A pre-Thanksgiving turkey potluck Shabbat dinner

Family Feast

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

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

Sweet and Sour

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

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.

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.

Remembering Myra Kraft

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

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.

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.

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

Bringing ‘Neshama’ To Your Seder

A sweet matzoh ball for a sweet Passover

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

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.

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

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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