Joan Nathan

Joan Nathan
Did you know?

Joan was among the founders of New York's Ninth Avenue Food Festival under then-mayor Abraham Beame. The festival thrives to this day.

Joan Nathan
Joan's Featured Recipe
Chocolate Bread Pudding with Dried Cherries and Brandied Cream Sauce

Click here for recipe

Joan Nathan is the author of ten books, including Jewish Cooking in America, which won the coveted IACP Julia Child Award as Best Cookbook of the Year and also the James Beard Award for Food of the Americas.


Her newest book Quiches, Kugels and Couscous: My Search for Jewish Cooking in France. She also is the author of The New American Cooking, which won the James Beard and IACP Awards for Food of the Americas and Best American Cookbook, respectively. 


Her other books include The Foods of Israel Today, Joan Nathan's Jewish Holiday Cookbook, The Jewish Holiday Baker, The Children's Jewish Holiday Kitchen, The Jewish Holiday Kitchen, and The Flavor of Jerusalem.


Joan regularly appears on television and radio programs such as Good Morning America, The Today Show, NPR's All Things Considered, the Food Network, and Martha Stewart. She was the executive producer and host of Jewish Cooking in America with Joan Nathan, a PBS series based on her cookbook. 


A frequent contributor to the New York Times, Joan also writes for such publications as Bon Appétit, Food & Wine, Cooking Light, Hadassah magazine, and Slate magazine.


She grew up in Providence, Rhode Island, and was educated at the University of Michigan and Harvard University's Kennedy School of Government. She worked in Jerusalem in the early 1970s as foreign press officer for then-mayor Teddy Kollek.


Joan was also the guest curator of Food Culture USA at the 2005 Smithsonian Folklife Festival, which was based on the research for her most recent book.


 She is the mother of three grown children and lives with her husband in Washington, D.C. Her website is



Latest Recipes

Wheat Berry Salad with Peppers and Zucchini

You've probably had salads loaded with cucumbers, peppers, and lettuce. But what about a wheat berry salad? In this recipe for Wheat Berry Salad with Peppers and Zucchini, you'll discover a new type of salad that includes plenty of nutrients. You'll love serving up this easy salad recipe at a potluck or picnic, dinner with the family, or for lunch at work. You can easily serve this salad with fresh bread for a light dinner that's perfect for summer, too.

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Nazareth Lamb Kebab

In the narrow, exciting streets there were little cookshops that sold kebab (shish kebab is the Turkish form). Bits of meat, tomato, and ...

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Chocolate Bread Pudding with Dried Cherries and Brandied Cream Sauce

It started out as a plain old-fashioned bread pudding on the Sunday brunch menu at a hotel in Washington, DC. The chef at the time, Gregg...

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Pacific Rim Roast Turkey with Oyster Sauce, Cilantro, and Ginger

After he graduated from the Culinary Institute of America, Dennis Friedman worked at Alan Wong’s restaurant  in distant Honolulu. Once a ...

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Chicken with Barbecue Sauce

My sister-in-law Ginny Nathan is probably the most reliable cook I know. She has been following recipes since before I met her thirty-som...

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Fricassee Giraumon

Marla Gooriah, who was born on the island of Mauritius, off the coast of Africa, came to the United States in 1979. Like most immigrants,...

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I love this Lebanese salad made with roughly cut tomatoes, green peppers, onions, scallions, fresh mint, parsley, lemon juice, garlic, an...

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Ecuadorian Shrimp Ceviche

I recently tasted a ceviche with Asian pear and grapefruit, sweet shrimp, orange clams, and scallops. It’s hard not to be amazed how far ...

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Herb Onion-Rosemary Bread

Lynn Joyner Banister has been baking all her life. But it wasn’t until age forty-eight that she realized her lifelong dream, installing a...

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Eggplant with Tahina

Baba ghanouj is one of the most sublime eggplant salads of the Middle East. Its name is curious: in Arabic, baba means “father” and ghano...

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Oceanus’s Oversized Pita with Oregano and Rosemary

We have the best ingredients in the world,’ said Eyal Shoni, chef-owner of the highly praised Oceanus Restaurant in Jerusalem and Herzliy...

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Chicken with Sumac, Onions, and Pine Nuts

I first ate mousakhan many years ago, and my mouth waters every time I think about it. The word mousakhan means “hot,” coming from the ro...

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Moroccan Chicken with Olives and Lemons

I have always loved this flavorful lemony chicken dish. It is served in Morocco as one of the courses at state dinners, and Moroccan Jews...

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Aharoni’s Pan-Sephardic Leek Latkes

Chef Israel Aharoni’s updated version of this typical Sephardic leek patty is much more flavorful than the original Balkan leek fritter, ...

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Arabic Caesar Salad

Fettush is a Lebanese and northern Israeli salad made with roughly cut tomatoes, green bell peppers, onions, scallions, fresh mint, parsl...

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Eucalyptus’s Jerusalem Artichoke Soup with Lemon and Saffron

In the Old City of Jerusalem, just inside the Damascus Gate and near what was once the American Colony, there is a huge patch of Jerusale...

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A Rabbi’s Whole-Wheat Challah

Levi Kelman, rabbi of Congregation Kol Haneshama in the Baka section of Jerusalem, used to make this challah while living in a Jewish com...

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I have been making hummus for years and have concluded that despite the temptation to use canned chickpeas, the flavor is much better whe...

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