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 Perfect Bow Tie of a Cookie

Ben Moskowitz brought his recipe for kichel from Eastern Europe to the Midwest

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Take Your Pumpkin Beyond the Pie

This Moroccan recipe for pumpkin soup is a perfect way to start a Thanksgiving feast

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Not Just for Breakfast Anymore

These Polish blueberry buns are a perfect treat anytime

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Sitting Shiva for Russ’s Last Daughter

Anne Russ Federman, who helped run the legendary Russ & Daughters, has died at 97

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Up Your Couscous Game

This Tunisian fish dish is perfect for Rosh Hashanah, or any dinner party

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A Taste of Morocco for the New Year

This Rosh Hashanah, try an aromatic fish dish instead of the same old brisket

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A Tart Taste of Summer

This French dessert will change the way you think about rhubarb

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Farewell to Jonathan Gold

The only restaurant critic ever to win a Pulitzer dies at 57

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A Pepper Salad That’ll Have You Seeing Red

This Tunisian recipe makes a perfect dish for a summery Shabbat dinner—or anytime

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A Syrian Treat for Shavuot

Tired of cheesecake and blintzes? Make cheese-filled sambusak your new holiday recipe.

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Brisket Is Not the Only Meat

These Egyptian beef shanks, with lemons and artichokes, make the perfect festive meal for a Passover Seder

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Pharaoh’s Wheel

This baked pasta dish, a favorite of Italian Jews, makes the perfect meal for Purim—or any special occasion

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Shabbat Dinner, Libyan Style

Tired of the same old roast chicken? Try chraime, a spicy fish dish that’s a Friday night staple for Jews from North Africa.

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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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