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.
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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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