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Joan Nathan

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About the Author

Joan NathanJoan Nathan is the author of ten cookbooks including her most recent, Quiches, Kugels and Couscous: My Search for Jewish Cooking in France (Knopf), which was named one of the 10 best cookbooks of 2010 by NPR, Food and Wine and Bon Appétit magazines. She is a regular contributor to The New York Times and Tablet Magazine.

Arkansas Pear Haroset

Recipe by Joan Nathan

Arkansas Pear <em>Haroset</em>

This recipe is adapted from Michael Selig of Little Rock, Arkansas. Bill Yosses, the White House pastry chef at the time, and I prepared it together and served it at the 2012 White House Passover seder.

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Passover Almond Macaroons

Recipe by Joan Nathan

Passover Almond Macaroons

In Jewish homes in France and all around the world, recipes for macaroons have been handed down from mother to daughter for centuries. Jewish macaroons are descended from the Ladino marunchinos and almendredas, both terms for almond cookies. In fact, during the Inquisition, historian David Gitlitz told me, crypto-Jews were accused of having bought almond

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My Favorite Brisket

Recipe by Joan Nathan

My Favorite Brisket

Gedempte Fleysch—”well stewed”—that’s how Eastern European Jews prefer their meat. Slow cooking, of course, became a practical necessity with grainy cuts of forequarter meat. Because a brisket stretched into many meals, it was an economical cut for large families in Europe. Leftovers were ground up to stuff knishes or kreplach. The meaty gravy became the

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Curried Sweet Potato Latkes

Recipe by Joan Nathan

Curried Sweet Potato Latkes

When I first wrote about this recipe, which appeared in Jewish Cooking in America (1994), it was very avant-garde, but of course now it’s not as unusual. Today it is completely normal to experiment with the classic recipes.  This one, from the New Prospect Café in Park Slope, Brooklyn, is delicious and I hope you enjoy

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Chicken with Cinnamon and Apples from Metz

Recipe by Joan Nathan

Chicken with Cinnamon and Apples from Metz

When I was a student in France, Rose Minkel was a fixture at Friday night dinners at my friend Nanou’s home. Called Mémé, an endearing term for “Grandmother,” she brought with her the recipes from her family’s native Metz, a city in the province of Lorraine with a long Jewish presence. Though the Jews had

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Passover Chremsel

Recipe by Joan Nathan

Passover <em>Chremsel</em>

Chremsel is a fritter filled with nuts and dried fruit, then fried in oil. This is an updated version passed down in my own family. I’ve never had a Seder without it.

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