Joan Nathan
Food Columnist at Tablet Magazine
#JewishCooking Cookbook Author. Buy my new book #KingSolomonsTable https://t.co/LgCuCfq455
Articles
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2 weeks ago |
nytimes.com | Joan Nathan
The center alternates between traditional Jewish cuisine preferred by its members and the kosher Japanese dishes tourists want to try. "That way," Rabbi Scheer said, "everyone's happy."On a recent Friday night, the center served up chicken soup with matzo balls and roast chicken, with a kosher bird ordered from abroad. There was challah, too, made by Toyoko Izaki San, a Japanese woman who has been twisting the loaves for the center for at least 40 years.
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Jan 11, 2025 |
aish.com | Joan Nathan
Tzatziki (Greek yogurt and cucumber dip) and raita (Indian yogurt-and-cucumber sauce with cumin and fresh cilantro) are similar to what I ate in Israel, a sauce including crisp cucumbers, yogurt, garlic, and fresh mint. Given the ubiquity of yogurt today, this is a healthful and tasty sort of Biblical yogurt dip; you can get your children to eat their fresh vegetables dipped into it, or serve it as a sauce for vegetables.
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Jan 7, 2025 |
myjewishlearning.com | Joan Nathan
Persian Jews from present-day Iran are especially proud of Queen Esther’s role in the holiday of Purim. A favorite dish of all children in Iran is — a candy with ancient roots, which Persian Jews eat after they break the Fast of Esther, observed on Adar 13. At nursery school, Merissa learned this recipe for halvah from an Iranian teacher. In between bites, the children played with Esther and Ahasuerus marionettes they had made with the help of their teacher.
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Jan 6, 2025 |
aish.com | Joan Nathan
Adult: Preheat the oven to 350℉, and cover two baking sheets with parchment paper. Child with Adult: Using a wooden spoon or a stand mixer, cream together the butter, veganspread, or coconut oil and the two sugars. Child: In another bowl, mix the flour, baking soda, and salt. Add the flour mixture to the butter and sugar, stir in the eggs and orange juice, and beat or mix until everything is smooth and well combined. (If you beat by hand, take turns at it—it’s fun.) Stir in the chocolate chips.
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Dec 16, 2024 |
nytimes.com | Joan Nathan
"First and foremost, it's all about the kasha," Ms. Dushar wrote in an email, translating for the restaurant's chef-owner, Lola Landa. Around 1880, long before my in-laws came to the United States in 1950, a large wave of Jewish immigrants from Eastern Europe brought kasha varnishkes to the Lower East Side. Mostbought their stone-ground buckwheat from Wolff's, long the go-to for the grain.
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