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Joan Nathan

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About the Author

Joan NathanJoan Nathan is the author of 11 cookbooks including her newest, King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World (Knopf). Her previous cookbook, Quiches, Kugels and Couscous: My Search for Jewish Cooking in France (Knopf), 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. She has won James Beard Awards and IACP Awards and was named Grande Dame by Les Dames d’Escoffier in 2015.

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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