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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Jewish Minestrone

Warm up with this traditional Italian recipe for white bean soup—no matzo ball needed

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A Sweet Treat for the Holidays

With a sugary, crunchy topping, this noodle kugel could be a dessert as well as a side dish

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Preserving the Jewish Flavors of Italy

Edda Servi Machlin, author of ‘The Classic Cuisine of the Italian Jews,’ died this week at 93

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A Taste of Tuscan Summer

Roasted vegetables keep alive the Jewish history of Pitigliano, an Italian town once called ‘little Jerusalem’

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Challah Is Not the Only Bread

Ethiopian Jews eat loaves of ‘defo dabo’ for Shabbat

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A Turkish Twist on Eggplant

This almodrote traces its roots back to pre-Inquisition Spain

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Going South of the Border for Passover

Mexican ceviche brings a different flavor to the Seder table

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Rolling Out the Rugelach

These popular cookies, filled with fruit and nuts, are surprisingly easy to make

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True Grits

A cornmeal kugel recipe from the island of Madeira, where the New World met the Old World

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Short Ribs Are Back

This lowly cut of beef, once popular for Jewish holiday meals in Eastern Europe, takes on the flavors of Morocco

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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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