Joan Nathan
Joan Nathan is the author of several cookbooks, contributes articles on international ethnic food and special holiday features to <i>The New York Times, Food Arts, Gourmet,</i> and the <i>B'nai B'rith International Jewish Monthly.</i> Visit her website <a href="www.joannathan.com">here</a>.
Articles by Joan Nathan
Classic Falafel Recipe
Every Israeli has an opinion about falafel, and here's how I like mine.
The Sweetest Veggie Kugels
Perfect for Passover, and getting kids involved in the kitchen.
Libyan Semolina Cake with Spiced Date Filling
Syrup-soaked saefra is a cake fit for a king.
Joan Nathan’s Raspberry-Walnut Rugelach
Overflowing with raspberry preserves and toasted walnuts.
The Sweet Story of Israeli Desserts
Desserts are part of the ever-developing Israeli cuisine, and like everything else in Israel, desserts too have their story.
The Evolution of Israeli Cuisine
Increasingly trendy worldwide, Israeli food mixes the flavors of the Middle East and the Jewish Diaspora.
