Joan Nathan
By Joan Nathan
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Eat, Drink + Think 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…
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Eat, Drink + Think Italian Plum Tart
I can never decide what I like better about this Alsatian and southern-German tart: the quetsches (similar to Italian Blue Plums, which are available for a short time in the fall) or the butter crust (called sablé in French and Mürbeteig in German). On a recent trip to France, I learned a trick for making…
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Eat, Drink + Think Joan Nathan’s Weed-Infused Lemon Roast Chicken
Yield: 4 servings THC: 5.7 mg per serving; 22.8 mg total recipe Joan Nathan is basically the grand dame of Jewish home cooking. Even though she had never even seen weed in her life before coming on Bong Appétit, she was completely down to experiment. The result? This ultra-lemony roast chicken that uses both fresh…
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Recipes Syrian Meatballs (Keftes Garaz) With Cherries And Tamarind
One of the great gifts of the Syrian Jews to gastronomy is this meatball dish. Flavored with tamarind sauce [see “What Is Tamarind” below] and dried and frozen sour cherries, this sweet and sour keftes meatball recipe has been handed down for five generations in the family of Melanie Franco Nussdorf, a Washington lawyer who…
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Eat, Drink + Think Gorgeous Gefilte From Joan Nathan’s New Book
For centuries, Jewish women schlepped to the fish market, choosing the best fish “by the look in its eyes” before transforming it into the quintessential Sabbath gefilte fish. Using a wooden bowl and a half-moon-shaped chopper, they cut up the fish with onions, crying a little, chopping a little, until the mix was just the…
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Recipes Joan Nathan’s Georgian Beef Stew With Red Peppers (Salyanka)
As I first bit into this delicious Georgian beef stew, I was intrigued by the fact that, as with many early Jewish recipes I have found around the world, the beef, often a tough inexpensive cut, is first boiled in water until it is almost tender and then layered with flavor from onions, spices, and…
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Recipes Joan Nathan’s Long-Cooked Hard-Boiled Eggs With Spinach
One of the most ancient symbols of birth, rebirth and mourning is the incredible egg. Observant Jews eat them for breakfast or lunch on the Sabbath, cooked overnight in their Sabbath stew or boiled in water laced with onions or coffee for flavor and a dark color. The symbol of the round, smooth egg for…
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Recipes Joan Nathan’s Perfect Poppy-Seed Hamantaschen
When I was asked to speak to the student body at Phillips Exeter Academy, I thought about the irony of the situation. When I was young, Exeter had very few Jewish students, all male, and those who were open about their Judaism felt isolated. That is no longer the case. During my two days at…
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