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.

Turkish Memories, Jewish Food

The new culinary memoir The Ottoman Turk and the Jewish Girl preserves an immigrant family’s history—and its treasured Passover recipes

House Rules

Accustomed to calling the shots in the kitchen, top chefs tackle a new challenge: keeping their menus kosher at a pair of Washington fundraisers

French Twist

A classic American cheesecake on the menu of a Provençal restaurant leads to a saunter through the culinary history of Jews and France

Bake Off

From chocolate cake to onion rolls, recent Jewish cookbooks offer a tantalizing range of recipes for Hanukkah treats to complement the latkes

Turkey Tasting

A pre-Thanksgiving turkey potluck Shabbat dinner

Family Feast

Turkey anchors all Thanksgivings, but families flavor the meal with preparation and sides—like my mother’s marshmallow-topped sweet-potato tsimmes

Posh Spice

Lior Lev Sercarz, an Israeli-born, French-trained chef, is a top provider of rigorously sourced seasonings to high-end New York restaurants

Sweet and Sour

From crispy rice to chickpea dumplings, Persian Jewish cuisine offers new and different ways to celebrate the New Year

Roman Holiday

Italy’s glorious food is well-known, but not its rich Jewish culinary heritage, spanning 2,000 years. In honor of the 40th birthday of Chez Panisse, I’m planning a menu of Italian Jewish classics.

Preserving Summer

The best part of summer is its fresh, delicious fruits and vegetables, especially ripe, juicy tomatoes. You can hold on to the taste of summer by cooking them into a traditional Moroccan Jewish dish.

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