Podcasts about Joan Nathan

Passover and Easter are here — and we have food ideas for both holidays. Hèléne Jawhara Piñer unravels the thread connecting the Spanish Inquisition to modern Jewish food practices In a new memoir, Joan Nathan reflects on her life through the lens of food Jeff Chu abandoned his career as a journalist to work the land and attend seminary, tilling up life lessons as well as a sense of calm Great British Bake Off alum Giuseppe dell-Anno celebrates a sweet Easter with Italian desserts Chef Nestor Silva plucks leaves from the fava plant for a new dish at French Japanese bistro Camélia You can listen to every Good Food episode here. And don't forget to sign up for our newsletter.

On this episode of Taste Buds with Deb, Debra Eckerling hosts a special Hanukkah panel with authors Eitan Bernath (“Eitan Eats the World”), Joan Nathan (“My Life in Recipes,” “A Sweet Year” and many others) and Beth Ricanati (“Braided: A Journey of A Thousand Challahs”).   Holidays are all about uniting friends, old and new. What better way to honor Hanukkah than to bring together three previous Taste Buds with Deb guests for a conversation about food and family traditions.   Eitan Bernath, Joan Nathan, and Beth Ricanati talk about what they love about Hanukkah and ways to lean into the light of Hanukkah this holiday season. They also share advice for entertaining, options for sufganiyot (fried donuts), and latke recipes and tricks.    Get Joan Nathan's apple latke recipe, Eitan Bernath's Brussel sprout latke recipe, and Beth Ricanati's tips for making a latke board (a reimagined cheese board) at JewishJournal.com/podcasts.     Learn more at EitanBernath.com, JoanNathan.com and BethRicanatiMD.com.   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

We are thrilled that our very first guest on Kochleffel is none other than Joan Nathan, the doyenne, the epicenter of Jewish cooking. Joan is a frequent contributor to The New York Times and other publications. She is the author of twelve books, including Jewish Cooking in America and The New American Cooking, both of which won both the James Beard Award and the IACP Award, and King Solomon's Table, which won an IACP Award and a Gourmand World Cookbook Award. She shares her time between Washington, DC, and Martha's Vineyard. We spoke with her as she was on book tour with her new memoir, My Life in Recipes. And what a life it is! We are so proud to call her a Kochleffel!

Ahead of the Jewish High Holidays, we're talking with two cookbook authors about how Jewish food around the world has evolved, and where it's going next. For decades, Jewish home cooks have turned to Joan Nathan for a taste of the familiar, and for a window into what Jews in other parts of the world eat. Dan talks with Joan about why her first cookbook was initially rejected by 16 publishers, and the Arab chicken dish she ate in Israel that changed her life. Then, Dan talks with Jeremy Salamon, part of a new guard of Jewish chefs pushing the cuisine forward. His Hungarian-Jewish restaurant in Brooklyn, Agi's Counter, has received national acclaim, but he's also heard from some unhappy Hungarians who came in looking for an old world approach. He tells Dan about his first restaurant job when he was 11, and why his grandmother is his best publicist. Joan Nathan's new book is My Life In Recipes: Family, Food, And Memories. Her upcoming book, A Sweet Year: Jewish Celebrations and Festive Recipes for Kids and Their Families, is available for pre-order. Jeremy Salamon's book is Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table. We are giving away a copy of My Life in Recipes and Second Generation! To enter to win a copy, all you have to do is sign up for our newsletter by October 18. If you're already signed up, then you're already entered to win. Open to US addresses only. Sign up now at sporkful.com/newsletter.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, Jared O'Connell, and Giulia Leo. Transcription by Emily Nguyen.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

Anything's Pastable and My Life in Recipes, new cookbooks from Dan Pashman and Joan Nathan, get personal in very different ways. Pashman, the James Beard Award-winning podcaster, sets out to revolutionize our relationship with pasta, while Nathan's 12th cookbook blends recipes and memoir to trace her family history through Jewish cuisine. In today's episode, Here & Now's Robin Young talks with Pashman about food innovation, his viral pasta shape and why home cooks shouldn't sweat over homemade sauce. Then, NPR's Ari Shapiro joins Nathan at her home to discuss Jewish holidays, her family's immigration story and the perfect matzo ball soup.To listen to Book of the Day sponsor-free and support NPR's book coverage, sign up for Book of the Day+ at plus.npr.org/bookofthedayLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

My Life in Recipes: Food, Family and Memories Presented by Joan Nathan Joan Nathan has been called the Jewish Julia Child, and is considered one of the world's great authorities on Jewish cuisine. She is the author of twelve books, including the award winning Jewish Cooking in America and King Solomon's Table. Come join us as Joan Nathan serves a buffet of tales from her latest and most personal book, My Life in Recipes/ Food Family and Memories. Joan uses recipes to look back at her own family's history — their arrival in America from Germany; her childhood in postwar New York and Rhode Island; her years in Paris, and Israel, where she worked for Jerusalem's mayor, Teddy Kollek. Along the way she earned a graduate degree from Harvard University, married a Washington attorney, had children, wrote for the New York Times, produced and hosted a PBS television series “Jewish Cooking in America”, and ultimately became “The Matriarch of Jewish Cooking”, according to the Jerusalem Post. So, gather ‘round to hear of a life well-lived, centered around all the foods Joan has come to love and share with the world. *** Here's a sampling of Joan's favorites from My Life in Recipes on our website CulinaryHistorians.org: Pasta with Almond Pesto, Green Beans, Eggplant, and Cherry Tomatoes Halibut Gefilte Terrine with Fresh Herbs Passover Pecan Lemon Torte with Lemon Curd Filling Rugelach with Raspberry Walnut Filling Recorded via Zoom on Wednesday, August 14, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

How cool was it to have Joan Nathan into our studio? Joan is a longtime chronicler of Jewish food culture around the world and the author of many cookbooks on the topic, including her latest (and final) book, My Life in Recipes: Food, Family, and Memories, which she put out this spring. In this episode we talk about Joan's long journalism career, including working at the Washington Post and the New York Times, and writing across the world of food. We also get into some of her favorite lasting recipes from Jewish households discovered through her world travels.Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!MORE FROM JOAN NATHAN:What Joan Nathan Taught Me About the Power of Showing Up [NYT] Joan Nathan is more than a Jewish cookbook writer. [LA Times]A Warsaw Bakery Seeks to Preserve Jewish Food Where It Was Nearly Lost [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

How Publishing Legend Judith Jones Shaped Culture in America Sarah B. Franklin Come join us as food historian and author Sara Franklin gives insight into Judith Jones, the visionary behind some of the most important authors of the 20th century, including Julia Child, Anne Frank, John Updike and Sylvia Plath. This iconic editor finally gets her due in Ms. Franklin's newly released book, The Editor. Ms. Franklin recounts that when Judith Jones began working at Doubleday's Paris office in 1949, the then twenty-five-year-old spent most of her time wading through manuscripts in the slush pile and passing on projects—until one day, a manuscript caught her eye. She read the book in one sitting, then begged her boss to consider publishing it. A year later, Anne Frank: The Diary of a Young Girl became a bestseller. It was the start of Jones' culture-defining career in publishing. Jones moved to Knopf publishing, and during her more than fifty years at that company, she published the who's who of food writing, including Edna Lewis, M.F.K. Fisher, Madhur Jaffrey, James Beard, Joan Nathan, and, most famously, Julia Child. Jones helped turn these authors into household names and changed the way Americans think about food, cooking, and culinary diversity. Ms. Franklin became friendly with Ms. Jones, conducted numerous interviews with her and studied her personal papers. And now she wants to share the life of one of our country's most influential tastemakers. Biography: Sara B. Franklin received a 2020–2021 National Endowment for the Humanities (NEH) public scholars grant for her research on Judith Jones and teaches courses on food culture, writing, and oral history at NYU's Gallatin School for Individualized Study and via the NYU Prison Education Initiative at Wallkill Correctional Facility. She is the author of Edna Lewis and The Phoenicia Diner Cookbook. She holds a PhD in food studies from NYU and studied documentary radio and nonfiction at both the Duke Center for Documentary Studies and the Salt Institute for Documentary Studies. SaraBFranklin.com. Recorded via Zoom on June 10, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Tama Matsuoka Wong is a renowned forager who supplies top New York City restaurants like Atoboy and Daniel with the good stuff: wild delicacies like chickweed, stinging nettles, and American sumac. She's the author of Foraged Flavor; Scraps, Wilt, & Weeds; and her latest book, Into the Weeds; and it's a delight to have her on the show to get real about ramps hype, gardening like a forager, and more.Also on the show, Aliza and Matt talk about three things they each are feeling right now. These include the banana ketchup char sui pork from Fruitsomm x Pica Pica, My Life In Recipes by Joan Nathan, exciting times for Hana Makgeolli, the plant-based robotic restaurant Kernel, Doritos Blazin' Buffalo Ranch, and the Flavourtown pop-up at Seoul Salon.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM TAMA MATSUOKA WONGInto the Weeds [Hardie Grant]How I Went from Finance Lawyer to Professional Forager for Top Restaurants [The Guardian]Meet Tama Matsuoka Wong, the Forager Who Brings Weeds to Top Restaurants [Resy]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with cookbook author Joan Nathan, who has made a career of discovering Jewish cuisine from around the world and sharing it with others.    The author of twelve books, Nathan's titles include “Jewish Cooking in America” and “The New American Cooking,” both of which won James Beard Awards and IACP Awards,    Her latest - and she says her last - book is, “My Life in Recipes: Food, Family and Memories.” Nathan hopes her memoir is an inspiration for others to live a good life.    “I think it's the most important thing I want to teach people,” she says.    With more than 100 recipes, along with the memories attached to them, “My Life in Recipes” includes updated versions of old favorites (matzoh ball soup to challah and brisket) and new ones too (salmon with preserved lemon and za'atar; Moroccan chicken with almonds, cinnamon and couscous). You do not want to read this book - or listen to this podcast - when you are hungry.    Nathan offers a sneak peek into her culinary adventures and discoveries. She talks about her love of food, creative cooking, and the different ways meals connect people. Nathan also shares her recipe for Passover Pecan Lemon Torte with Lemon Curd Filling. Note: The lemon curd is amazing and the recipe can - and should - be enjoyed year round.    Get the recipe and read the article at JewishJournal.com/podcasts. To learn more about “My Life in Recipes” - and Joan Nathan's upcoming events - go to JoanNathan.com.  For more from Taste Buds, follow @TheDEBMethod on social media.  

We are looking at food stories from different cultures this week. First, documentarian and journalist Von Diaz joins us to talk about her latest book, Islas: A Celebration of Tropical Cooking.  She writes about island cuisine from all over the world and talks about her academic field research, the connections she feels when she is on an island, and the unique dishes she cooked and tasted for her book research. She found commonality among the islands in their cooking techniques, from grilling to smoking and marinating, and shares a delicious, iconic island recipe for CHamoru Barbecue Chicken with Juanita's Fina'denne'. Then, best-selling author and  Jewish food authority Joan Nathan joins us to talk about her latest book, a memoir My Life in Recipes, Food, Family and Memories. Joan chronicles her start in food, the people she met along the way, her passion for elevating the home cook and her devotion to the regular ritual of sitting down together for a meal.  Broadcast dates for this episode:April 5, 2024 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today

Joan Nathan, the “doyenne of Jewish-American food” and a pillar of the DC dinner party scene, joins us to talk about her memoir, “My Life in Recipes.” Nathan has written a dozen cookbooks, but this is her most personal, drawing on family recipes from the old country that go back centuries. She and Kara discuss everything from Golda Meir's terrible matzo balls, to the limits of gastro-diplomacy, the so-called “Hummus Wars,” and the war in Gaza.  Please note that while this discussion touches on chef Jose Andres' World Central Kitchen and its work in Gaza, the episode was recorded before the Israeli airstrikes that killed seven of the organization's aid workers.  Questions? Comments? Email us at on@voxmedia.com or find us on social media. We're on Instagram/Threads as @karaswisher and @nayeemaraza Learn more about your ad choices. Visit podcastchoices.com/adchoices

Merriam-Webster's Word of the Day for April 6, 2023 is: seder • SAY-der • noun A seder (often capitalized as Seder) is a service held in a Jewish home or community that includes a ceremonial dinner and that is held on the first evening, or first and second evenings, of Passover in commemoration of the exodus from Egypt. // Ari enjoys the stories, songs, and rituals that accompany dinner on the night of the seder. See the entry > Examples: “For years, I kept my disdain for brisket to myself for fear of committing Jewish culinary treason. Eventually, I needed to know what all the fuss was about—and to feed a crowd for the first Passover seder that I was hosting. So I pulled out some Jewish cookbooks and decided on Joan Nathan's recipe for Moroccan-style brisket from her book ‘Jewish Cooking in America.' … It was a hit and delicious in a way that I had no idea brisket could be.” — Julie Giuffrida, The Los Angeles Times, 17 Dec. 2022 Did you know? Order and ritual are very important in the seder—so important that they are even reflected in its name: the English word seder is a transliteration of the Hebrew word sēdher, meaning “order.” The courses in the meal, as well as blessings, prayers, stories, and songs, are recorded in the Haggadah, a book that lays out the order of the Passover feast and recounts the story of Exodus. Each food consumed as part of the seder recalls an aspect of the Israelites' 13th century BCE exodus from Egypt. For instance, matzo (unleavened bread) represents the haste with which the Israelites fled; maror (a mix of bitter herbs) recalls the bitterness of enslaved life; and a mixture of fruits and nuts called charoset (also rendered as charoses or haroset/haroses) symbolizes the clay or mortar the Israelites worked with during their Egyptian enslavement.

Today on the Joan Hamburg Show, Joan is joined by two very special guests. First, Joan Nathan drops by to talk all about the cuisine of Passover. After that, actor Danny Burstein talk about his role in the new Broadway musical "Pictures From Home". Plus, an all new segment of Ask Joan and Joan Eats. It's all here on the Joan Hamburg Show! Every Sunday at 2pm on 77 WABC. Learn more about your ad choices. Visit megaphone.fm/adchoices

Joan Nathan drops by the Joan Hamburg Show to discuss the cuisine of Passover, Jewish food, and tradition ! Learn more about your ad choices. Visit megaphone.fm/adchoices

Food & culture writer Aliza Abarbanel joins Jesse this week to talk about the universal appeal of cake and its unending iterations, Chanukah in the Abarbanel household, and her One: Joan Nathan's Latkes. Aliza Abarbanel is the co-founder of Cake Zine and a contributing editor at TASTE. You can follow her on Instagram @alizarae. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

As we head towards the festival of Hanukkah, our guest is renowned and multi-awarded American-Jewish food writer Joan Nathan. We talk food traditions (latkes!), the transmission of culture and legacy through food, the ways immigrant communities retain or shrug off tradition, and the power of food in unpicking prejudice and promoting peace and harmony. http://joannathan.com Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent https://www.instagram.com/danivalent Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it's owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.  Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.

San Francisco based Good Food Foundation does so, so many things. Support is the one word that comes to mind, but hardly begins to enumerate this multi-faceted organization and the impact they are having on helping America eat better. Their website says it best in their mission, that they exist of help the “passionate and engaged, yet often overlooked” food entrepreneurs who are being authentic and responsible “in order to humanize and reform our American food culture.”. Now that's a big idea, but it takes follow up. The Good Food Foundation supports all those passionate and engaged people with five big, key programs that build incredible awareness for those folks. First is the awards program, a rigorous process by which the winners receive huge awareness and publicity. Second is the nearly 500-member guild, where membership is based on meeting high standards and is an amazing arena in which to talk shop. Fifty percent of American food dollars are spent in the grocery store, and the Merchants Alliance is where those store owners practice putting only the best food on their shelves. The Mercantile program is the grand trade show series, which includes the big NYC show and a Traveling Mercantile. These shows bring 350-800 retailers and media to meet with 200 crafters to show their stuff, each in the same size booth. The Fund program is a work in progress, to intensify innovative programs to unite crafters and merchants to keep good food in front of consumers. Their work has given immeasurable help to growers, ranchers, makers and merchants who buck the big corporate trend. How did this great effort get started? The Executive Director, Sarah Weiner (yes, there are three Sarah's on this episode; try not to get confused) jumped into the fray fresh out of college. As Director of Communications for the Slow Food International Office, Italy, she became a staunch leader for the food movement. Moving then to California, USA, she became Alice Waters' (famous author and national public policy advocate for universal access to healthy, organic foods) “Girl Friday”. Sarah then went on to produce a cavalcade of successful event; Slow Food Nation with 85,000 guests, Organic Food Festival with 20,000 attendees and Sips and Suppers, a fundraiser launched with Alice Waters, Joan Nathan and Jose Andres. These events evolved into bigger visions and missions, including Farm to Desk in Washington, D.C. organizing gardening, classroom and cafeteria programs in public schools where food topics were part of the curriculum. It was the Good Food Awards Project that really blossomed. The first event in San Francisco drew 2,000 entries from all 50 states and from there the team launched project after project, which ultimately became the current five programs of the organization. And the foundation of each of those programs is based on those two important themes: Authentic and responsible. Social media: @goodfoodfdn. Website: goodfoodfdn.org. Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall, Sarah Masoni LinkedIn - https://www.linkedin.com/in/sarah-masoni-67182a23/.

This week, we present our fifth-annual Conversion Episode. Each year on the Jewish holiday of Shavuot, we read the Book of Ruth, which tells the story of the first convert to Judaism. To celebrate Ruth and all the Jews by choice since then, we're sharing three deeply personal stories about the path to becoming Jewish.  First we hear from our associate producer Quinn Waller, who is in the process of converting. Despite all her learning and studying, she is still dogged by feelings of inauthenticity, and she brings us along as she works through those emotions.  Listener Hunter Thomas shares his story of how a Jewish podcast (hi!) and a Jewish museum ultimately sparked his decision to convert.  We also catch up with Yael Wallace, whose story we shared on our 2019 conversion episode, and whose life since then has taken several dramatic turns. It's an update you won't want to miss.  Listen to all our conversion episodes here. To learn all about the holiday of Shavuot and get delicious dairy recipes, including Joan Nathan's blintzes and cheesecake, head to tabletmag.com/shavuot.We are hiring a community manager! Help us connect with the audiences of all our shows, run our social media, and generally be our cheerleader. It's a six-month, part-time position, and a chance to work with your favorite Jewish podcasters. Learn more at tabletm.ag/community We love to hear from you! Send us your emails and voice memos at unorthodox@tabletmag.com, or leave a voicemail at our listener line: (914) 570-4869. Remember to tell us who you are and where you're calling from.  Subscribe to our weekly newsletter to get new episodes, photos, and more. Join our Facebook group, and follow Unorthodox on Twitter and Instagram. Get a behind-the-scenes look at our recording sessions on our YouTube channel. Find out about our upcoming events at tabletmag.com/unorthodoxlive. Want to book us for a live show or event in your area, or partner with us in some other way? Email tabletstudios@tabletmag.com. Unorthodox is produced by Tablet Studios. Check out all of our podcasts at tabletmag.com/podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hosted by Linda Gassenheimer Featuring Dario Wolos, creator Tacombi authentic Mexican restaurants Jacqueline Coleman and Erik Segelbaum on the fascinating world of Israeli wines  Jen Karetnick with restaurant reviews Joan Nathan with Passover Seder cooking tips Linda's Easter cooking tips Dinner in Minutes to close the show!

Joan Nathan, the authority on Jewish cooking, explains some of the history behind the symbolic food on your Seder plate. Plus, Liz Alpern and Jeffrey Yoskowitz are revitalizing gefilte fish for a new generation of eaters. Liz describes exactly what gefilte fish is and why it's central to Ashkenazi Jewish cuisine. Finally, Chef Plum sits down with Russell DeBella, general manager and partner at Rein's New York-Style Deli to talk about the deli's uniqueness and why the Rein family felt compelled to bring Jewish classics like matzo ball soup, kugels, brisket, knishes, over-stuffed pastrami Ruebens and more to Vernon, Connecticut 50 years ago. GUESTS: Joan Nathan: James Beard Award-winning author and food writer. Her latest book is King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World. Liz Alpern: Co-owner of The Gefilteria in Brooklyn, NY, and the co-author of The Gefilte Manifesto Russell DeBella: General manager and partner at Rein's New York-Style Deli in Vernon, Conn. FEATURED RECIPE: (from King Solomon's Table) Flourless Chocolate Cake This show was produced by Robyn Doyon-Aitken, Catie Talarski, and Emily Charash. Our interns are Sara Gasparotto and Michayla Savitt. Visuals Journalist David Wurtzel contributed to this show. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Welcome to Times Will Tell, the weekly podcast from The Times of Israel. We speak with Merav Oren, a serial entrepreneur and culinary creator, and now the CEO at Foodish, the new culinary arm of ANU, the renovated and rescaled Museum of the Jewish People (formerly known as Beit Hatfutsot). Foodish is bringing the story of Jewish food to the forefront, with recipes, stories, photos, videos and a Foodish culinary map. There are podcasts as well, hosted by Oren with chefs and celebrities, speaking about their relationship and memories of food, and visits with culinary luminaries, such as the recent visit by food writer Joan Nathan to Israel. Oren speaks about the goals of Foodish, which sends its team out to families who want to record their recipes for posterity, making sure those lists of ingredients and instructions are never completely lost. She shares stories and anecdotes, sharing information about this fulsome food endeavor. Times Will Tell podcasts are available for download on iTunes, TuneIn, Pocket Casts, Stitcher, PlayerFM or wherever you get your podcasts. This Times of Israel podcast is sponsored by Thirty-Six, in which host Justin Hayet scours Israel to find the 36 most wonderful, interesting people doing the most wonderful, interesting things. Subscribe to Thirty-Six on your favorite podcast platform. IMAGE: Foodish CEO Merav Oren, left, with food writer Joan Nathan, during Nathan's recent visit to Israel, hosted by Foodish, the culinary arm of Anu -- Museum of the Jewish People (Courtesy Merav Oren) See omnystudio.com/listener for privacy information.

Today on the podcast I kick off a Winter Series of food and cooking traditions with Hanukkah and Joan Nathan's Crispy Traditional Potato Pancakes from her book Jewish Cooking in America: Crispy Traditional Potato Pancakes From Jewish Cooking in America by Joan Nathan 2 pounds russet (baking) or Yukon Gold potatoes 1 medium onion ½ cup chopped scallions, including the green part 1 large egg, beaten Salt and freshly ground black pepper, to taste Vegetable oil for frying Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a  fine-mesh strainer or tea towel and squeeze out all of the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water. Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture into the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can freeze the potato pancakes and crisp them up in a 350-degree oven at a later time. Yield: about 2 dozen pancakes Variation: if you want a more traditional and thicker pancake, you can add an extra egg plus ⅓ cup of matzah meal to the batter. Things We Mention In This Episode: Jewish Cooking in America Join Confident Cookbook Writers Facebook Group Learn more about How to Get Paid to Write a Cookbook during this free masterclass 

Welcome to Times Will Tell, the weekly podcast from The Times of Israel. This week, we speak with Michael Leventhal, the Yorkshire, England-based publisher of Greenhill Books and Green Bean Books, who authored "Babka, Boulou & Blintzes," a collection of Jewish chocolate recipes by 50 Jewish food writers, including Claudia Roden, Joan Nathan and others. The book includes everything from traditional babka and chocolate soup to chocolate Sacher torte and chocolate-tahini combinations. The cookbook also includes Leventhal's in-depth research and exploration of the history of Jewish food and culture through cocoa, examining the Cadbury family's connections to Israel; whether the creator of the Sacher torte was Jewish; and the popularity of babka. Leventhal's cookbook includes recipes from Jewish communities the world over, including Russia, Mexico, England, Israel, North America, Turkey, Egypt, Portugal and the Netherlands. All sales of the book will support Chai Cancer Care, a Jewish cancer support organization in England. Times Will Tell podcasts are available for download on iTunes, TuneIn, Pocket Casts, Stitcher, PlayerFM or wherever you get your podcasts. IMAGE: The cover of Michael Leventhal's cookbook, "Babka, Boulou & Blintzes, Jewish Chocolate Recipes from around the World" See omnystudio.com/listener for privacy information.

Jake Cohen loves food. We love food. And we love Jake Cohen. Hailed as “the creative, youthful future of Jewish food” by icon Joan Nathan, Cohen is known for, among many other things, his zesty Instagram presence and blending his Ashkenazi food heritage with his husband's Persian Iraqi Jewish traditions. The nice Jewish boy, culinary creative genius and New York Times bestselling author behind the new “Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch” joins us to discuss the power of intergenerational cooking, discovering and reuniting the Jewish diaspora through food and how he and his husband are creating their own authentic Jewish experience. Feeling hungry? Get an exclusive recipe for Cohen's everything bagel galette at https://www.jewishboston.com/read/everything-bagel-galette. Learn more about Cohen at https://www.wakeandjake.com. Produced by Miriam Anzovin and edited by Jesse Ulrich, with music by Ryan J. Sullivan.

Hosted by Linda Gassenheimer Featuring Penny Parham, Dir. Miami-Dade school food, talks about feeding children and families Jacqueline Coleman and Gabe Geller on Kosher wine Matt Meltzer with restaurant news Joan Nathan on Passover seder cooking Linda's List - How to buy, store, and cook seafood Dinner in Minutes at the end!

Today’s show is all about one of my favorite comfort foods: potatoes. They are versatile, affordable, nutritious, and delicious. In fact, my new passion this winter is Hasselback Potatoes. Join us! Joining me for “all things spuds” is fellow culinary dietitian Amy Myrdal Miller, a farmer’s daughter, public speaker, author, and president of Farmer’s Daughter Consulting. Together, we will tell you all about potato nutrition, give you potato recipes galore, and explain why potatoes are the perfect gateway for getting other vegetables into your diet. For example, how about a potato bar with crispy Brussels sprouts or crispy shallots? The sky's the limit when it comes to potatoes! Show Highlights: Get to know Amy and her life in CA, running her consulting business and living with her husband and naughty kittens Why Amy, the farm girl from North Dakota, became a dietitian after her childhood diabetes diagnosis How potatoes fit into world cuisine, with possible origins in South America Most common potato varieties include Idaho, Yukon Gold, Fingerling, and Red Bliss (there are over 200 varieties in the US alone!) A few varieties that are well-suited for specific cooking techniques are Colomba, Sifra, Mozart, Mulberry Beauty, and Rickey Russet Dispelling the myth of “potato shame,” potatoes are rich in nutrients like vitamin C, potassium (more than a banana!), and fiber and antioxidants (in the skin) How to use potatoes with other veggies as diverse toppings Why many families are turning to potatoes as a staple during the pandemic Amy’s favorite mashed potatoes are a Yukon Gold-type with milk steeped with fresh rosemary; she also likes a preparation with extra virgin olive oil, sea salt, and pepper, or perhaps milk, sour cream, and cheese How nutrition-packed potatoes compare to rice and pasta as a dinner side dish Liz and Amy compete in a recipe smackdown to name different potato dishes and applications--with over 20 ideas in 60 seconds! Amy’s favorite potato recipe is a childhood favorite: boiled and buttered baby potatoes with fresh dill Liz’s easy prep for Potato Latkes made with pre-baked potatoes How silver linings during the pandemic have shown up with more family cooking and family connections How efficiency in water requirements, growing conditions, and space requirements have made potatoes the 4th most popular crop grown around the world Resources: A Genius Method for Making Latkes (by Joan Nathan): https://www.nytimes.com/2020/12/04/dining/hanukkah-latke-recipe.html Potato Wonder: https://www.potatowonder.com/  Potato varieties and breeding: HZPC  https://www.hzpc.com/  Potato Goodness (a great resource for potato nutrition, storage, preparation): https://www.potatogoodness.com/ Potato recipe roundup (TBD ... Liz to add) Liz's Podcast Posse. Join the closed Facebook group!   Hasselback potato slicer on Amazon

Today’s show is all about one of my favorite comfort foods: potatoes. They are versatile, affordable, nutritious, and delicious. In fact, my new passion this winter is Hasselback Potatoes. Join us! Joining me for “all things spuds” is fellow culinary dietitian Amy Myrdal Miller, a farmer’s daughter, public speaker, author, and president of Farmer’s Daughter Consulting. Together, we will tell you all about potato nutrition, give you potato recipes galore, and explain why potatoes are the perfect gateway for getting other vegetables into your diet. For example, how about a potato bar with crispy Brussels sprouts or crispy shallots? The sky's the limit when it comes to potatoes! Show Highlights: Get to know Amy and her life in CA, running her consulting business and living with her husband and naughty kittens Why Amy, the farm girl from North Dakota, became a dietitian after her childhood diabetes diagnosis How potatoes fit into world cuisine, with possible origins in South America Most common potato varieties include Idaho, Yukon Gold, Fingerling, and Red Bliss (there are over 200 varieties in the US alone!) A few varieties that are well-suited for specific cooking techniques are Colomba, Sifra, Mozart, Mulberry Beauty, and Rickey Russet Dispelling the myth of “potato shame,” potatoes are rich in nutrients like vitamin C, potassium (more than a banana!), and fiber and antioxidants (in the skin) How to use potatoes with other veggies as diverse toppings Why many families are turning to potatoes as a staple during the pandemic Amy’s favorite mashed potatoes are a Yukon Gold-type with milk steeped with fresh rosemary; she also likes a preparation with extra virgin olive oil, sea salt, and pepper, or perhaps milk, sour cream, and cheese How nutrition-packed potatoes compare to rice and pasta as a dinner side dish Liz and Amy compete in a recipe smackdown to name different potato dishes and applications--with over 20 ideas in 60 seconds! Amy’s favorite potato recipe is a childhood favorite: boiled and buttered baby potatoes with fresh dill Liz’s easy prep for Potato Latkes made with pre-baked potatoes How silver linings during the pandemic have shown up with more family cooking and family connections How efficiency in water requirements, growing conditions, and space requirements have made potatoes the 4th most popular crop grown around the world Resources: A Genius Method for Making Latkes (by Joan Nathan): https://www.nytimes.com/2020/12/04/dining/hanukkah-latke-recipe.html Potato Wonder: https://www.potatowonder.com/  Potato varieties and breeding: HZPC  https://www.hzpc.com/  Potato Goodness (a great resource for potato nutrition, storage, preparation): https://www.potatogoodness.com/ Potato recipe roundup (TBD ... Liz to add) Liz's Podcast Posse. Join the closed Facebook group!   Hasselback potato slicer on Amazon

In this episode, Abby and Julie pick the brain of book publishing/publicity phenom Jordan Rodman. Jordan has fearlessly taken FIFTY books all the way to the NYT bestseller list. If anyone knows this business inside and out, it's her. By the time we're in midlife, we all have a book in us. Jordan provides the inside scoop on what it takes to get to the top of the pile, while Abby muses about her upcoming novel which never seems to get written. Prior to joining Avid Reader Press, Jordan Rodman spent five years at Alfred A. Knopf, Pantheon, and Schocken books at Penguin Random House where she developed and executed large-scale publicity campaigns for many authors including Dave Eggers, Lisa Taddeo, Stephanie Danler, Gary Taubes, Lidia Bastianich, Nathan Englander, Mike Finkel, Masha Gessen, Judy Blume, and Joan Nathan. At Avid Reader Press, Jordan oversees and executes national publicity campaigns and works to innovatively pitch and secure key media coverage and awareness across all titles. She liaises with authors, agents, booksellers, bloggers, editors, reporters, and publishers to promote books far and wide. Jordan is also on the Artistic Board of The Moth, an organization dedicating to promoting the art of storytelling.    

Who do you admire? Preston Clark on Patrick Clark, Shauna Sever on Maida Heatter, Melissa Clark on Marcella Hazan, and Pati Jinich on Joan Nathan.

Cookbook author Joan Nathan and food writer Ruth Reichl talk about the foundation of Jewish cooking in America—and how much the Jewish kitchen has changed.

This week on Unorthodox: The Israeli hockey star playing for Auschwitz. Our first guest is Esther Povitsky, who played Maya on “Crazy Ex-Girlfriend“ and whose new Comedy Central stand-up special is “Hot For My Name.” Esther tells us about growing up in Skokie, IL, why she decided to include her parents Maury and Mary in her special, and how her Jewish identity has influenced her comedy. Next we talk to Natan Sharansky, the legendary refusenik (the term for Jews who were refused exit visas by the Soviet authorities). He was imprisoned for nine years — at one point being held a Soviet gulag — and after his release he emigrated to Israel, where he served as a member of the Israeli Parliament and the head of the Jewish Agency. He tells us about his new memoir, “Never Alone: Prison, Politics, and My People,” and what he's learned over a lifetime of activism. Joan Knows Best is a weekly video series featuring Joan Nathan cooking her favorite Shabbat recipes with her son, David Henry Gerson. This Friday, August 14, at 1 p.m. EDT, they'll be making a rhubarb tart with fresh strawberries and currant glaze. Tune in on Tablet's Facebook page, and get the recipes and more info here. Let us know what you think of the show! Email us at unorthodox@tabletmag.com or leave us a voicemail at (914) 570-4869. You can also record a voice memo on your smartphone and email it to us. Subscribe to our weekly newsletter to get new episodes, photos, and more. Get a behind-the-scenes look at our recording sessions on our YouTube page! Join our Facebook group, and follow Unorthodox on Twitter and Instagram. Get your Unorthodox T-shirts, mugs, and baby onesies here. Sponsors: Harry's: Get a free Harry's trial shave set at harrys.com/unorthodox. Harry’s is donating $1 million worth of shaving supplies to hospitals across the U.S. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on Unorthodox, we're calling an emergency meeting of the Unorthodox club. First we talk to Rachel Shukert, a longtime Tablet contributor (and a contributor to The Newish Jewish Encyclopedia!) who is an executive producer and showrunner for The Baby-Sitters' Club reboot on Netflix. She tells us about growing up reading the series of books by Ann M. Martin, recreating the 90's series as a TV show set in the present, and what she's learned about today's teenagers from working with the actors on the show. Then Stephanie sits down with Adam Eli, the activist and author of "The New Queer Conscience," which is part of Penguin Random House's Pocket Change Collective. He tells us about initially rejecting his Jewish identity after he came out as queer, then ultimately realizing that his Jewish and queer identity could actually strengthen and reinforce each other. He shares how his Jewish background influences his queer activism, and offers advice to families whose children may be queer or questioning. Follow Adam Eli on Instagram @AdamEli and get a discount (!) on "The New Queer Conscience" using this link. Join Stephanie and former Unorthodox guest Beth Ricanati for a live challah-baking workshop Thursday, August 6 at 5 p.m. EDT in the Unorthodox Facebook group. Beth is a doctor who strongly believes in the healing power of baking bread, and she's going to share the magic of weekly challah baking with us. "Joan Knows Best" is a new weekly video series featuring Joan Nathan cooking her favorite Shabbat recipes with her son, David Henry Gerson. This Friday, August 7, at 12 p.m. EDT, they'll be making double-roasted lemon chicken. Tune in at live.tabletmag.com/joanknowsbest and get the recipes here. Let us know what you think of the show! Email us at unorthodox@tabletmag.com or leave us a voicemail at (914) 570-4869. You can also record a voice memo on your smartphone and email it to us. Subscribe to our weekly newsletter to get new episodes, photos, and more. Get a behind-the-scenes look at our recording sessions on our YouTube page! Join our Facebook group, and follow Unorthodox on Twitter and Instagram. Get your Unorthodox T-shirts, mugs, and baby onesies here. Sponsors: The Great Courses Plus: With thousands of lectures on all kinds of topics presented by subject-matter experts from top universities and institutions, keep learning with the Great Courses Plus. Get a free trial with unlimited access at thegreatcoursesplus.com/UNORTHODOX. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on Unorthodox, we're talking about why everyone seems to be talking about Anne Frank these days. Our first guest is comedian Ophira Eisenberg, who tells us about hosting NPR's usually-live game show Ask Me Another remotely, and how humor is helping her through these strange and scary times. Stephanie talks with Israel Story host Mishy Harmon about Israpalooza, the day-long virtual celebration of Yom Ha’Atzmaut. Log on Wednesday, April 29 to hear from Itkhak Perlman, David Broza, Joan Nathan, Moshe Safdie, and more. More info at israpalooza.org/. Then, we talk to our super secret special guest. It's ... Liel! He joins us to discuss his brand new book, Stan Lee: A Life in Comics. This wonderful book offers a spiritual biography of the Marvel Comics legend, and makes a compelling case for just how deeply spiritual—and deeply Jewish—Lee's work was. Plus he tells us which Marvel character was inspired by which biblical figure. (P.S. Get 25 percent off the book price and free shipping when you use the code STAN LEE at www.jewishlives.org) We've got (virtual) events! Join us for Tablet Live, a series of Zoom conversations with some of the most interesting artists, writers, and thinkers around. The series kicks off Thursday, April 23 7 p.m. at bit.ly/tabletlive with hear Liel talk to Israeli-born musician Eef Barzelay, the lead singer and songwriter of the band Clem Snide. Stephanie will be in conversation with Keith Gessen and Esther Safran Foer on Thursday, April 20th at 7 p.m. as part of the Unpacking the Book Series with the Jewish Book Council and The Jewish Museum. RSVP and get the Zoom info at https://www.jewishbookcouncil.org/events. Be part of our upcoming special episodes! Do you have a story to share about conversion, and what books or movies helped you along the way? Want to tell us about a lesser-known Jewish community for our Jews Around the World episode? Send us your story as a voicemail at (914) 570-4869, or record a voice memo on your phone and email it to unorthodox@tabletmag.com. Our tour events for Spring 2020 have been postponed. Stay tuned for updates on rescheduled dates, and join our Facebook group to see much more of us and connect with other listeners. Subscribe to our weekly newsletter to get new episodes, photos, and more. Follow Unorthodox on Twitter and Instagram. Get your Unorthodox T-shirts, sweatshirts, and baby onesies here. Learn more about your ad choices. Visit megaphone.fm/adchoices

with special guests, Jereann Zann, Joan Nathan, Jacqueline Coleman, and Jen Karetnick

Mentioned in this episode: Joan Nathan cookbooks: https://amzn.to/39JoGon Adeena Sussman's braised cabbage: https://bit.ly/2V7RDF4 Huevos haminados: https://en.wikipedia.org/wiki/Haminados Story about Todos the Roman: https://bit.ly/2yBfAND

Celebrated cookbook author and New York Times contributor Joan Nathan talks holiday cooking, an upcoming Gala, and more!

“If you preserve the food, you preserve who your family is.” This poignant quote by Joan Nathan, an award winning author of eleven cookbooks including her latest King Solomon's Table: A Culinary Exploration of Jewish Cooking from  Around the World, truly captures the essence of why recipes matter. It was an honor to meet Joan Nathan at Les Dames d'Escoffier conference in Washington, D.C. and discuss the importance of preserving foodways. Not until Nathan was married did she fully appreciate the influence Jewish foodways had on her family.Her mother-in-law was a Holocaust survivor from Poland who remembered all the food and recipes from this country in such a beautiful way.  “It made me realize that I wanted to preserve them,” Nathan explains. After meeting a Yiddish folklore professor who also wanted to share his recipes and stories, Nathan embarked on her own ethnic foodways journey to discover  and preserve beloved Jewish recipes. Joan Nathan shares her firsthand  experience of the power of how food brings people to the table and breaks down barriers.  While working for Teddy Kollek, the former mayor of Jerusalem, they visited an Arab village for a meeting, and everyone connected over Joan's favorite chicken dish called  Musakhan (Palestinian Sumac chicken with sautéed onions). Whole Foods is teaming with Joan Nathan to offer prepared dishes and recipes for customers during the Jewish High Holidays.  The five recipes all featured in her latest cookbook Solomon's Table: Culinary Exploration of Jewish Cooking form Around the World include: Cod with Tomatoes, Plumbs, Apples, Onions and Pine Nuts; Slightly Sweet and Sour Cabbage; Seven Sacred Species Salad with Wheat Berries, Barley, Olives, Figs, Dates, Grapes and Pomegranate; Sweet and Crunchy Noodle Kugel; and Tahina Cookies.

An authority on Jewish cooking and culinary history, Joan Nathan is the author of 11 cookbooks, including "King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World," "Jewish Cooking in American" and "Quiches, Kugels and Couscous:My Search for Jewish Cooking in France." She discusses the global migration of Jewish food traditions. This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Hour 1 of The Food Show

Daniel Lelchuck hosts the food show and talks with Joan Nathan.

This week on The Shmooze, Lisa Newman speaks with Alana Newhouse, Founder and Editor of Tablet Magazine about her book, "The 100 Most Jewish Foods: A Highly Debatable List." Newhouse speaks powerfully to the role that food has always played in the religious, cultural, and political lives of Jews throughout the world. She also shares some of the background about the book's essays, recipes, stories, and contributors who include: Ruth Reichl, Joan Nathan, Michael Solomonov, Yotam Ottolenghi, Tom Colicchio, and Maira Kalman, among others. Episode 0216 April 5, 2019 Yiddish Book Center Amherst, Massachusetts

Food is a common language and the Livelihoods Innovation through Food Entrepreneurship (LIFE) Project understands the power gastrodiplomacy has of bringing everyone to the table. The LIFE project supports and encourages entrepreneurship, job creation and cross-cultural engagement in the food sector. Joan Nathan, Cookbook Author and Advisory Council member of LIFE Project, and Johanna Mendelson Forman, PhD, Distinguished Fellow at the Henry L. Stimson Center and CIPE’s Consortium partner on the LIFE Project, join co-host Stephen Rosenlund and host Ken Jaques to discuss how the LIFE Food Enterprise Center (FEC) is building food businesses and creating sustainable livelihoods in Turkey. These efforts have transformative effects for refugees and their host communities by building relationships through food.

Joan Nathan is the author of eleven cookbooks including her latest work, “King Solomon’s Table: a Culinary Exploration of Jewish Cooking from Around the World,” released by Alfred P. Knopf in April 2017. 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.

Join Miriam and special guest cohost Kali as they talk to renowned cookbook author Joan Nathan about her new cookbook, “King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World.” Find out why King Solomon was “the first foodie,” discover the diversity of the Jewish culinary experience and learn why genizah records are the key to unlocking our understanding of Jewish culinary history. Joan also reveals her favorite ingredient to cook with and shares her secret for baking the perfect challah. Want to see Joan in person? Join her in Boston on July 26 for a cooking demo, book signing and reception at Christopher Kimball's Milk Street Cooking School. Register here and get 10 percent off your ticket with the code JEWISHBOSTON: https://www.jewishboston.com/events/master-class-king-solomons-table-with-joan-nathan Learn more at http://joannathan.com.

Watch the video here. Joan Nathan is the author of 11 bestselling culinary guides, including The New American Cooking and Jewish Cooking in America, both of which won James Beard and IACP awards. The latter book was adapted into a PBS series produced by Nathan. A frequent contributor to the New York Times and Bon Appétit, she has appeared on Good Morning America, the Food Network, and NPR's All Things Considered. In King Solomon's Table, Nathan gathers more than 170 recipes that span the millennia and the far reaches of the global Jewish diaspora in a compendium of cooking and culture.  (recorded 4/20/2017)

On this week’s episode of Inside Julia’s Kitchen, host Todd Schulkin speaks with award-winning cookbook author and Jewish cooking authority Joan Nathan. Todd delves in to the insights from Joan's latest cookbook, King Solomon’s Table, and talks global Passover Seder traditions. As always, Joan shares her Julia moment. Inside Julia's Kitchen is powered by Simplecast

Another Carnival season is behind us, but the Jewish festival of Purim is right around the corner. First, we learn all about Purim with the help of Benay Bernstein. She provides an introduction to this joyful day one unlike any other on the Jewish calendar. To continue, author Joan Nathan shares her knowledge of global Jewish foodways. As she tells us, the Jewish diaspora even reached the Mississippi River to Louisiana s early Jewish settlers. Next, we hear from Michael Twitty. He s a writer, culinary historian, and Judaic studies teacher who s dedicated to drawing connections between African and Judaic food traditions. We also get into the Purim spirit by talking to cocktail writer Noah Rothbaum of The Daily Beast. In a series he calls "Jews and Booze," Noah examines the role that Jews have played in popularizing distilled spirits. And we finish up with Joyce Goldstein, author of The New Mediterranean Jewish Table. Joyce discusses the diverse recipes of Sephardic Jews. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

This week, host Jay Sanderson speaks with cookbook author, food writer, and chef Joan Nathan about latkes, cooking, and her view of the Jewish world through her recipes.

Boaz and Blakely talk with acclaimed cookbook author, Joan Nathan, about a beloved sandwich that grosses out her entire family.

The post Traveling through Jewish Food History with Joan Nathan, Continued (#6) appeared first on The Big Schmear Podcast.

The post Traveling through Jewish Food History with Joan Nathan appeared first on The Big Schmear Podcast.

Host Kerry Diamond is joined by guests Sara Franklin, Julia Moskin, Madhur Jaffrey, Lidia Bastianich, and Joan Nathan to celebrate the life of the legendary Judith Jones. The literary and cookbook editor passed away on August 2nd at the age of 93. Judith discovered The Diary of a Young Girl by Anne Frank and later went on to edit, shape, and champion the likes of Julia Child, Edna Lewis, Lidia Bastianich, Madhur Jaffrey, Marcella Hazan, and more. She clearly prized diversity when it came to people and palates and she certainly did her part to support women in the world of food. She will be missed. Radio Cherry Bombe is powered by Simplecast

Coming up on this week's show a chat with the authors of two new cookbooks, each with a very different perspective and a different mission. Rick speaks with Jeremy Fox about On Vegetables.  Then, Steve talks kugel and kreplach with Joan Nathan, about her 10th book, King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World.

Award-winning cookbook author Joan Nathan took time to speak with us about her newest book, King Solomon's Table: A Culinary Exploration of Jewish Cooking from around the World. Nathan shares stories about her travels, which took her around the globe to chronicle and preserve the history of Jewish food, its roots, culture, and recipes. Episode 0147 May 12, 2017 Yiddish Book Center Amherst, Massachusetts

This week on Unorthodox: chocolate sausage! Our Jewish guest is Tablet’s food columnist Joan Nathan. Her latest cookbook is King Solomon’s Table: a Culinary Exploration of Jewish Cooking from Around the World, which features recipes like schokoladenwurst, a dessert that made its way from Berlin to El Salvador in the 1920s (and doesn’t actually have any meat in it). She tells us about drawing inspiration from the flavors and spices of the ancient Jewish world and why so many Jewish chefs today are winning top honors in the food world. Our Gentile of the week is Rolling Stone columnist Rob Sheffield, whose new book is Dreaming the Beatles: The Love Story of One Band and the Whole World. He tells us why the Beatles have remained so rabidly popular half a century after the band broke up, what British pop sensation One Direction owes to the Fab Four, and what his favorite new music acts are. Sign up for for our weekly newsletter to get new episodes, behind-the-scenes photos, and more! Email us at Unorthodox@tabletmag.com—we'll share our favorite notes on air. This episode is brought to you by Harry’s. Go to Harrys.com and enter code UNORTHODOX at checkout to get a free post shave balm. Music: "Mikveh Bath" by Golem "Oops I Did it Again" by Max Martin and Rami, cover by Max Raabe "School Spirit" by Kanye West "Buddy Guy" by Action Bronson "While My Guitar Gently Weeps" by The Beatles Learn more about your ad choices. Visit megaphone.fm/adchoices

It's all about kings and queens today as Joan Nathan stops by for a visit. Known as "The Queen of American Jewish Cooking," Joan has written a new cookbook called King Solomon's Table and she's here to tell us all about it. The book and its recipes were inspired by Joan's travels to Israel, Italy, India, and beyond, and by King Solomon's passion for discovery. The pages are filled with historical details and personal history, plus delicious and intriguing recipes like New Old-Fashioned Bagels, Chickpea Pillows with Onions, and Walnut-Almond Macaroons with Raspberry Jam Thumbprint Cookies. Tune in to hear more!

Joan Nathan, the world's foremost expert on Jewish food, chats with Amy and Rebecca about herbal viagra, pho as a substitute for chicken noodle soup, and why all food is a mash-up. Visit mashupamericans.com for more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Joan Nathan, the world's foremost expert on Jewish food, chats with Amy and Rebecca about herbal viagra, pho as a substitute for chicken noodle soup, and why all food is a mash-up. Visit mashupamericans.com for more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Guest host author Peter Gethers and award-winning cookbook author Joan Nathan talk challah, comedy, and cooking on this week's Clever Cookstr podcast.

Hosted by David and Nycci Nellis.On this week's show:* James Beard Award-winning cookbook author Joan Nathan is in for her annual visit to provide news of this year's celebrity chefs/celebrity mixologists, Sips 'n Sups events are the weekend of January 22-23 at the Newseum and in private homes across the City. The even benefits DC Central Kitchen and Martha's Table, two organizations feeding thousands of hungry people in DC every day.* A seventh-generation farmer from Virginia, Forrest Pritchard wrote his first book, a surprise NY Times best seller called Gaining Ground as a crash course on the benefits of sustainable farming. His newest book, Growing Tomorrow, is a deeper drill into sustainable farming, reflecting conversations with and recipes from sustainable farmers.* Winemaker Ted Edwards from legendary, award-winning Freemark Abbey in Napa is stopping in during his easy coast swing to offer tastes and talk of some of his winery's latest and greatest vintages, including the official wine of Super Bowl 50!* Former engineer Anthony Arguin decided one day that locally-sourced and prepared foods and deliciously affordable wines were more of a passion than engineering. So, he opened the Wine-ing Butcher way up north in New Hampshire. There now are three, with Wine-ing Butchers the newest in Ashburn. Anthony is in talking about being a foodie entrepreneur and about his appearance at the Dulles Expo Center on January 22, where he'll appear on the cooking stage.* Brewmaster and mixologist Ben Matz is in from the new Wicked Bloom DC Social Club in NoMa. No surprise, he'll be mixing up samples of his signature cocktails and filling us with info about this cool, new watering hole.

Hosted by David and Nycci Nellis.On this week's show:* James Beard Award-winning cookbook author Joan Nathan is in for her annual visit to provide news of this year's celebrity chefs/celebrity mixologists, Sips 'n Sups events are the weekend of January 22-23 at the Newseum and in private homes across the City. The even benefits DC Central Kitchen and Martha's Table, two organizations feeding thousands of hungry people in DC every day.* A seventh-generation farmer from Virginia, Forrest Pritchard wrote his first book, a surprise NY Times best seller called Gaining Ground as a crash course on the benefits of sustainable farming. His newest book, Growing Tomorrow, is a deeper drill into sustainable farming, reflecting conversations with and recipes from sustainable farmers.* Winemaker Ted Edwards from legendary, award-winning Freemark Abbey in Napa is stopping in during his easy coast swing to offer tastes and talk of some of his winery's latest and greatest vintages, including the official wine of Super Bowl 50!* Former engineer Anthony Arguin decided one day that locally-sourced and prepared foods and deliciously affordable wines were more of a passion than engineering. So, he opened the Wine-ing Butcher way up north in New Hampshire. There now are three, with Wine-ing Butchers the newest in Ashburn. Anthony is in talking about being a foodie entrepreneur and about his appearance at the Dulles Expo Center on January 22, where he'll appear on the cooking stage.* Brewmaster and mixologist Ben Matz is in from the new Wicked Bloom DC Social Club in NoMa. No surprise, he'll be mixing up samples of his signature cocktails and filling us with info about this cool, new watering hole.

This week on Unorthodox, a special live taping from the nation's capital featuring Jewish food maven Joan Nathan and New Republic writer Elizabeth Bruenig, and much, much more   This week, Unorthodox heads to our nation's capital for a special live episode at  the Washington DCJCC. Our Jewish guest is food maven and Tablet contributor Joan Nathan, who discusses her Yemenite chicken soup recipe and explains why we're all missing out on Libyan Jewish cuisine. She tells us about her favorite chefs, visits to the White House, and which president she considers the 'most Jewish.'    Our non-Jewish guest is Elizabeth Bruenig, who writes about Christianity, politics, and poverty for the New Republic. She tells us how a Methodist from Texas ended up at Brandeis University—and then converted to Catholicism. Her question for the panel is whether Bernie Sanders' campaign has been exciting for Jews to watch.    For more Joan Nathan, visit http://joannathan.com/, or get her Tablet recipes at http://www.tabletmag.com/author/jnathan. You find Elizabeth Bruenig's articles athttps://newrepublic.com/authors/elizabeth-bruenig. For more of our in-house Jewbadour, Jim Knable, check out jimknable.com.    We love to hear from you! Email us at Unorthodox@tabletmag.com. Sign up for our weekly newsletter at http://bit.ly/UnorthodoxPodcast.  Learn more about your ad choices. Visit megaphone.fm/adchoices

A longtime editor at Alfred A. Knopf, JUDITH JONES brought us beloved cookbooks Julia Child, Lidia Bastianich, James Beard, Marion Cunningham, Marcella Hazan, Madhur Jaffrey, Edna Lewis, Joan Nathan and Jacques Pépin, among others. Her new book, LOVE ME, FEED ME, provides delicious recipes for humans and their canine companions to enjoy. KAREN PAGE is a James Beard Award-winning author whose new THE VEGETARIAN FLAVOR BIBLE has been cited as one of "The Best Cookbooks of 2014" by top media. This show is broadcast live on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Joan Nathan is an award-winning American author of cookbooks and a global authority on Jewish cuisine. Her goal is to preserve Jewish traditions by interviewing cooks and documenting their recipes and stories for posterity. On the latest episode of Evolutionaries, hear Joan recall the journies, parties, dinners, events and relationships that shaped her illustrious career. From her work co-founding the 9th Avenue Food Festival to her three yearsliving in Israel working for Mayor Teddy Kollek of Jerusalem – Joan has seen and experienced more than most can hope to in a lifetime. For Joan Nathan, food is all about cultural context, and she’s got tons of it. This program was sponsored by Fairway Market. “When you break bread with people and say to them ‘I like your food’ – it just starts communication, and that’s what I learned the most.” [06:20] “We’re better cooks now than we were 30 years ago, I’m sure of it.” [09:45] –Joan Nathan on Evolutionaries

Award winning cookbook author, documentarian and TV personality Joan Nathan is Linda Pelaccio’s guest on this week’s episode of A Taste of the Past. Joan talks about her latest book “Quiches, Kugels and Couscous: My Search for Jewish Cooking in France”, and traces the history of Jewish cuisine as it’s traveled across the globe. Learn more about how food traditions are gained, lost and kept throughout history. This episode was sponsored by S. Wallace Edwards & Sons. For more information visit www.SurryFarms.com

Joan Nathan discusses her latest book. Speaker Biography: Joan Nathan is the author of ten cookbooks, including the much-acclaimed Jewish Cooking in America. She is a regular contributor to The New York Times Food Arts Magazine and Tablet Magazine, among other publications.