Recipes By Joan Nathan
152 recipes found
Onion Poppy-Seed Rolls
Salade Juive (Moroccan Confit of Tomatoes and Peppers With Coriander)
Joyce Goldstein's Pickled Salmon
Nathan Family Butter Cookies
Fresh Herb and Egg Casserole
Apple Cider Doughnuts
Todd Gray, the chef and owner of the Equinox Restaurant in Washington, developed these apple cider sufganiyot as a nod to his wife's Jewish heritage (he's Episcopalian), serving them with blueberry-ginger jam at his restaurant during Hanukkah. We like to throw a batch together anytime we crave the taste of autumn.
Hamantaschen With Poppy Seed Filling
Purim, which celebrates the biblical story of the Jews’ deliverance from a plot to kill them by Haman, minister to the Persian king, is a special time when people drink, dance and play jokes. Gifts of food called shalah manot are distributed, which include fruit, cookies and, of course, hamantaschen.
Chocolate Chip Pastry Cream
You can use this rich, custard-y chocolate cream for almost any cake, cookie or pastry that requires a filling. Italian-American culinary traditionalists will bristle at the thought, but we think it would be delicious piped into a cannoli shell.
Mercimek Koftesi (Lentil Balls)
Georgian Chicken in Pomegranate and Tamarind Sauce
This dish, adapted from "The Essential Book of Jewish Festival Cooking," brings an unusual sweet flavor to the Rosh Hashana table. Tamarind paste and pomegranate seeds are readily available at larger supermarkets, and always online.
Hungarian Stuffed-Under-The-Skin Chicken
Prune and Almond Braised Short Ribs
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass. This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights). It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed. Serve it as part of a Seder, or for just about any special occasion. It is sure to impress.
Caribbean Kugel
Blueberry Ginger Jam
Spinach Salad With Mushrooms and Hibiscus Flower Vinaigrette
Cornish Pasties
Pineapple Curry
Larry Bain's Adaptation Of His Grandmother's Haroseth
Persian Haroseth (Hallaq)
Semolina Pastry With Dates (Makroud)
Hand-Rolled Couscous
This couscous recipe comes from Leetal and Ron Arazi, owners of New York Shuk, a food company specializing in Sephardic and Middle Eastern Jewish cuisines. All it takes is some semolina, a little water, a strainer and a steamer. Once you have practiced it a few times to pick up the knack, it is easy, even magical. Not to mention a showstopping addition to the table. “Making couscous is not hard,” said Mr. Arazi, 32. “But it is labor intensive. For Leetal and me, couscous is craftsmanship. We are losing the battle of making it to industrial processed couscous.” He learned to make couscous from his mother, who was born in Mogador, now Essaouira, a town in Morocco once known for its expert couscous makers. “I, the only son in my family, love to preach about it,” he said. “My sisters never made couscous in their life.”
Babette Friedman’s Apple Cake
This simple, rustic cake is perfect for a holiday celebration or any other occasion.
Lamb Shanks With Caramelized Onions
This recipe comes from Leetal and Ron Arazi, owners of New York Shuk, a food company specializing in Sephardic and Middle Eastern Jewish cuisines. Serve it with tanzeya, a spiced chutney made with dried fruit and spices.
Moroccan Jewish Tanzeya
This spiced chutney made with dried fruit like prunes, apricots, figs and raisins comes from Leetal and Ron Arazi, owners of New York Shuk, a food company specializing in Sephardic and Middle Eastern Jewish cuisines. It's delicious served with chicken, beef or lamb, like the Arazis' lamb shanks with caramelized onions.