Recipes By Joan Nathan
152 recipes found
Chicken Soup With Marrow Balls
Chicken-Stuffed Figs, Onions And Eggplants In Tamarind Sauce
Pear Haroseth With Pecans and Figs
A recipe for chopped fruits and nuts, with wine and honey.
Provencal Haroseth
Mary Perpich's Apple Strudel
Fluke Crudo
Veal Roast With Mango Sauce
Horseradish and Beet Tartare
A recipe in which pungent horseradish blends with sweet beets.
Pumpkin and Saffron Jasmine Rice Pilaf
Kishke
Double Chocolate Mocha Drop Cookies
Olive Bread
Giuliano Hazan's Cantaloupe Ice Cream
Nova Scotia Fish Cakes
Flaky white fish and potatoes come together with a crisp bread-crumb coating in this recipe, adapted from Judith Sanders and brought to The Times by Joan Nathan after a 2012 trip to Nova Scotia. You’ll want to serve these warm, with tartar sauce, chutney, chowchow — or a tart splash of lemon.
Stewed Apricots And Dried Plums
Confit Of Onions With Labneh Sauce
Cochin Coriander-Cumin Chicken for Passover
Orange-Date-Walnut Passover Cake
Orange-Almond Flan
No dish is as Spanish as a creamy flan. But the version from the cookbook Ana Benarroch de Bensadón is made with oranges, almonds and sugar, with no cream or condensed milk that would keep it from sharing a kosher table with meat dishes.
Chocolate-Apricot Babka
You may think it unfathomable to change up a classic babka recipe, but maybe there’s something to be said about playing with a classic. Ann Amernick, the author of “The Art of the Dessert,” adds apricot jam to her chocolate babka for a little acidity. Poundcake crumbs lighten the filling a bit, soaking up the jam. It’s a twist on the traditional, and perhaps a new favorite.
Crispy Fried Shallots
Squid With Tomato and Pickled Mustard Greens
Brandade Potato Latkes
