Joan Nathan

Joan Knows Best: The best way to make this Eastern European flatbread—with some advice from food writer and radio host Arthur Schwartz

Joan Knows Best: The best way to turn this sesame spread into delicious cookies—with some help from tahini expert Amy Zitelman

Joan Knows Best: The best way to make this traditional Eastern European staple—with tips from chef Jake Cohen on how to update your grandmother’s recipe

Joan Knows Best: The best way to make the ancient bread in your modern kitchen—thanks to a tip from chef Michael Solomonov

A traditional German dessert, this apricot kuchen has been a favorite in my own family for generations

Why do Romanians sing songs extolling mamaliga, their vegetarian national dish? Because it’s delicious.

Who can go eight days without chocolate chip cookies?

This orange marmalade is a reminder of Sicily’s ancient Jewish community

An Israeli chef’s vegetable soup is the perfect antidote to cold weather

A ceviche recipe fresh from the Mediterranean—with a few adjustments so you can make it anywhere

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

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

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

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

Ethiopian Jews eat loaves of ‘defo dabo’ for Shabbat