Moving and Shaking: AFHU award dinner, TRZ Yom HaShoah event and fire safety at B’nai David-Judea
Israeli military networks breached by hackers
Torah Portion: Parashat Shemini (Leviticus 9:1 11:47)
Rabbi Sarah Bassin on Parashat Shemini (Leviticus 9:1 11:47)
Rabbi Jonathan Hanish on Parashat Shemini (Leviticus 9:1 11:47)
Rabbi Chaim Mentz on Parashat Shemini (Leviticus 9:1 11:47)
Rabbi Edward Feinstein on Parashat Shemini (Leviticus 9:1 11:47)
Survivors speak out on the anniversaries of the Armenian Genocide and the liberation of Auschwitz
Tag: Joan Nathan
August 29, 2013 | 6:58 pm
July 17, 2013 | 3:22 pm
Every two years, the Culinary Institute of America hosts its World of Flavors conference in its castle-like Napa Valley compound.
Some of the planet’s best chefs show up, along with food purveyors from across the globe, and the endless meals, spread out in a massive hall lined...
March 22, 2013 | 1:27 pm
In this week's Jewish Journal, Joan Nathan reviewed Yotam Ottolenghi and Sami Tamimi's beautiful cookbook, Jerusalem. When I first got hold of the book last year, I knew the dream reviewer would be Joan. She lived in Jerusalem decades ago, serving as an assistant to then mayor,...
March 20, 2013 | 1:09 pm
May 11, 2011 | 2:50 pm
Joan Nathan says she’s always had a particular fascination with French Jews and their food.
For Nathan, author of “Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France (Knopf, 2010), the love affair with French cuisine started as a teenager when she made her first...
January 7, 2011 | 9:53 am
December 22, 2010 | 5:42 pm
The first time I ever spoke to Joan Nathan, it was by telephone, and I wrote out for myself what I wanted to say to her: “Hello, Ms. Nathan, this is Rob Eshman with The Jewish Journal in Los Angeles, and I want to speak with you about your new cookbook. I think you should know that...
November 30, 2010 | 7:16 pm
July 22, 2008 | 2:40 am
The namesake of the famous company Sara Lee discusses her father’s early expeierments with cheesecake and how he decided to name the company he founded after her. From Jewish Cooking In America with Joan Nathan. Nathan is a big fan of Langer’s pastrami.
December 8, 2005 | 7:00 pm
"The New American Cooking" by Joan Nathan (Knopf, $35).
A tempeh Reuben sandwich and guacamole made with mayonnaise may sound like sacrilege to food purists, but not to food journalist Joan Nathan. The author of 10 cookbooks, including the award-winning "Jewish Cooking in America"...