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A Seder Spiced With Indian Flavors

Sabbath: Friday Night Dinner and a Day of Rest

View additional episodes at Jewish Cooking in America with Joan Nathan.

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About

Joan Nathan is a frequent contributor to The New York Times and other publications. She is the author of eleven books, including Jewish Cooking in America and The New American Cooking, both of which won both James Beard Awards and IACP Awards.

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Sound on 📢📢 I had such a wonderful day with

Sound on 📢📢 I had such a wonderful day with @arishapiro talking about my new book and making matzo ball soup. Our conversation aired on All Things Considered @npr @wamu yesterday!

#mylifeinrecipes #memoir #joannathan #cookbooks #cookbook #jewishcookbook #passover

With just about one week to go until Passover, I w

With just about one week to go until Passover, I wanted to share a few thoughts on the holiday, as seen in my new cookbook MY LIFE IN RECIPES. Learn more via the link in my bio.

Videography/Editing: Andrew Evans
Music: Andy Statman
Food Photos: Gabriela Herman
Author Photo: Hope Leigh

#mylifeinrecipes #memoir #joannathan #cookbooks #cookbook #jewishcookbook #passover

“Nathan’s work exudes a respect for tradition

“Nathan’s work exudes a respect for tradition — leading Jews of many different political convictions and cooking abilities to trust her when they need holiday recipes — as well as an openness and even eagerness to learn and experience ‘the new.’”

Thank you to @laurie.ochoa for writing and @deblindsey for photographing this beautiful @latimes review!

The article includes several recipes (including my favorite schnecken!) from my new memoir, My Life in Recipes, available now.

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