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.
Joan Knows Best: The best way to make spice-infused doro wat chicken—with some help from Ethiopian scholar Ephraim Isaac
Joan Knows Best: The best way to make this popular tomato-and-egg dish—with some help from Israeli chef Erez Komarovsky
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
This almodrote traces its roots back to pre-Inquisition Spain