Buttery Olive Biscuits (Scourtins)
A scourtin, an ancient press to mash cured olives, is also the name of a very old biscuit, now served as an appetizer with drinks, a specialty of Nyons, in the south of France, a town that had a Jewish population from at least the thirteenth century and where many Jews fleeing south during World War II took refuge.
Italian Plum Tart
Rosh Hashanah recipes & advice from food pros
Joan Nathan’s Weed-Infused Lemon Roast Chicken
Make it for Shabbat this week — you’ll have the ultimate day of rest.
Syrian Meatballs (Keftes Garaz) With Cherries And Tamarind
Meatballs made with tamarind will change your life, and your annual holiday dish lineup.
Joan Nathan’s Georgian Beef Stew With Red Peppers (Salyanka)
Boiling the meat makes for a melt-in-your mouth Passover-worthy stew.
Gorgeous Gefilte From Joan Nathan’s New Book
Joan Nathan’s circular salmon gefilte fish terrine is sure to be a hit at your seder this year
Joan Nathan’s Long-Cooked Hard-Boiled Eggs With Spinach
A symbolic food takes many forms, one being a delicious and meaningful Passover dish from ‘King Solomon’s Table.’
Joan Nathan’s Perfect Poppy-Seed Hamantaschen
If there is a reigning queen of Jewish cookbooks, it is Joan Nathan, whose new book, ‘King Solomon’s Table,’ includes this majestic purim treat.
Joan Nathan’s Italian Plum Tart
On a trip to France, Nathan learned a trick for making the best tart: if you bake the tart with no sugar over the fruit, you won’t get a soggy crust.
Q&A: Sam Sifton on His New Job, Delis and Bagels
Last week, news of Sam Sifton, the New York Times Restaurant Critic being promoted to the National Editor of the Gray Lady, shook the culinary world. Sifton, 45, served one of the shorter stints as restaurant critic at the Times but had gained a following toward the end of his tenure. He infused his articles with culture, history, erudition, and lots of humor. He also helped put Brooklyn on the culinary map, much to the chagrin of longtime Vogue critic Jeffrey Steingarten.