Joan Nathan

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.

How To Make ‘Brik,’ a Tunisian Treat That’s the Toast of Paris

Video: Fry up these savory snacks at home, and make your own spicy harissa for dipping

How To Make Guava Mandelbrot, a Cuban Twist on a Jewish Classic

Video: The Old World meets the New World in one delicious cookie

How To Make Jerusalem Artichoke Soup, a Perfect Antidote to Winter’s Chill

Vegetarian. Vegan. Kosher. Whatever. It’s cold outside. Have some soup. You’ll feel better.

How To Make the Ultimate Chopped Liver

Video: Grab the schmaltz, and don’t skimp on the onions when you’re making this uniquely Jewish dish

Remembering a Jewish Food Giant

Gil Marks, scholar and author of Encyclopedia of Jewish Food, dies at 62

How To Make the Ultimate Turkey and Stuffing for Thanksgiving

Video: Make a traditional American holiday feast, with a recipe for stuffing that brings Jewish flavors to the table

How To Make Middle Eastern Stuffed Vegetables

Video: Filled with warm rice and unexpected spices, they’re perfect for a cool autumn night—as a side dish or vegetarian entree

How To Make Gefilte Fish That Your Guests Will Actually Want To Eat

Video: Throw away your jars of gray fish patties. This Rosh Hashanah, make a terrine that’ll have doubters asking for seconds.

How To Turn Tomatoes Into an Italian Treat That Tastes Like Candy

Roman Jews have had a long love affair with tomatoes. This recipe for oven-browned ‘pomodori a mezzo’ will show you why.

London Gorges at Gefiltefest

Ottolenghi protégés dazzle as the city’s Jewish food scene continues to bloom

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