Mar 2, 2023
Vilna Vegetarian | Fania Lewando
seen from Türkiye
seen from Malaysia
seen from Lebanon
seen from China
seen from Yemen
seen from Malaysia
seen from Malaysia
seen from Canada
seen from India
seen from Russia
seen from United States
seen from Singapore
seen from United Kingdom
seen from Saudi Arabia
seen from China
seen from China
seen from United States
seen from United States
seen from United States
seen from Malaysia
Vilna Vegetarian | Fania Lewando
Joan Nathan, with basically any/every dish/recipe that’s not dessert/sweet: and of course, some garlic - which arouses passion, so this is PERFECT for Friday Night dinner...
So far this week, I have made:
pita bread
schug
challah (for shabbat)
shakshuka (for shabbat)
to say that I'm feeling extra Jewish-y this week is a bit of an understatement. I always feel somehow more in touch during the counting of the Omer, as I do a reading each day, and I think that expands into my cooking habits too. I'd also like to give a special shoutout to Joan Nathan’s new cookbook, King Solomons Table, as that’s where I got all the recipes from. I am obsessed with this cookbook and I love the way she pairs Jewish recipes from around the world with stories of Jewish history, food history, and how she came to include the recipe in the book. I have really enjoyed the experience of cooking from here and getting in touch with my Jewish identity though food.
Jewish Cooking in America with Joan Nathan Hanukkah: Olive Oil and Freedom
This is a 13th-century haroseth recipe from Provence, using the Mediterranean fruits and nuts that are still available in the region Back then, Jewish families would have saved chestnuts from the fall harvest and roasted or boiled them for this springtime Passover recipe — and then laboriously peeled them by hand — but now you can buy cooked, pre-peeled chestnuts any time.
An interview with Joan Nathan
An interview with Joan Nathan
Joan Nathan. Photo by Gabriela Herman
by Shelley A. Sackett
What do you plan to speak about at Friends of Hillel Library event?
I plan to speak on the revolving “bagel” of Jewish cooking from King Solomon’s times to our times.
What do libraries mean to you?
I love libraries. They mean history, finding nuggets of history, for me Jewish history, I love the quiet of them and the fact…
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Hillel to honor Knopfs
Hillel to honor Knopfs
Eddie and Diane Knopf in Valencia, Spain in 2017, where they learned to cook paella, a dish that locals claim was invented in Valencia.
by Shelley A. Sackett
MARBLEHEAD – Every year since 1987, the Friends of the Hillel Library have recognized members of the community for their commitment to learning and the pursuit of knowledge by presenting them with The Edith Bloch Award. This…
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Whole Foods Market Partners With Joan Nathan For Passover
Whole Foods Market Partners With Joan Nathan For Passover
This Passover, Whole Foods Market is partnering with James Beard Award-winning cookbook author and Jewish food authority Joan Nathan to offer selected innovative, new recipes from her cookbook, King Solomon’s Table, for customers to pre-order in-store and online. (more…)
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