Recipes By Joan Nathan
152 recipes found
Swiss Chard With Caramelized Shallots
Joan Nathan's Haroseth
The Jewish food maven Joan Nathan serves this haroseth at her family's Passover gatherings. More than any other Jewish dish, this sweet blend of fruit and nuts — a mixture that symbolizes the mortar with which the Israelites laid bricks during their enslavement in Egypt — varies wildly depending on the availability of ingredients. The Nathan family version resembles a Moroccan haroseth rather than the popular American version made with apples, nuts and sweet wine.
Czech Stuffed Chicken
Whole-Wheat Matzo Balls
Citrus-Cured Gravlax With Toasted Fennel Seeds
Matzo Krimsel
Potato Latke with Smoked Salmon (Crique Stephanioise)
Brooklyn Transplant Sandwich
Red Flannel Potato Latkes
Cholent
The overnight Jewish stew, cholent, is typically started on Friday afternoon and allowed to cook overnight to be eaten at noon on the Sabbath. It is a flavorful, comforting slurry of beef short ribs, beans, potatoes, onions, honey and smoked paprika. This version is made in a slow cooker so those observing Sabbath need not tend to it.
Chicken With Apricot, Tamarind and Chipotle Sauce
This Passover dish from Patricia Jinich came to The Times in 2009. For Ms. Jinich, who grew up in Mexico, one of 40,000 to 50,000 Jews, European and Mexican influences ran through Passover and holiday cooking: chicken soups with matzo might feature jalapeños, while meat stews were paired with salsa. Ms. Jinich learned this recipe from Flora Cohen, a woman of Syrian background who taught her and other Jewish brides in Mexico City how to cook. Here, a combination of dried apricots and apricot preserves give this chicken a savory sweetness, while chipotles in adobo add a little heat.
Grilled Squid With Black Bean Salad
Orange-Almond Cake
Sweet and Sour Stuffed Grape Leaves
A vinegar syrup, mixing sweet and sour, flavors the rice in this recipe from Maryam Maddahi, an Iranian Jew living in Southern California. The dish, which she learned long ago from her mother in Tehran, is also packed with tart lemon flavors and sweetness from dried fruit, like raisins, barberries, apricots, prunes. It made its way to The Times in 2010, after being playing a part in the Maddahis’ Sabbath table, alongside appetizers packed with herbs.
Almond Pudding
Sesame Vanilla Passover Cookies
Cornish Hens With Apricots and Tomatoes
Potica
Kasha Varnishkes With Confit of Gizzards
Emily Nathan's Marrow Balls
Albondigas
Oysters Wrapped In Caviar Butter, Breaded And Deep-Fried
Caramelized Almonds