'Joan Nathan' on Serious Eats

Brisket with Ginger, Orange Peel, and Tomato

The lemon and orange zest permeates the meat with bright citrus, the cider vinegar and white wine add a slightly sour note, and the ginger lends the tiniest kick. And like any brisket recipe worth its salt, it comes out of the oven exactly two and a half hours later fork-tender, ready to be sliced, sauced, and served with the sweet carrots that have been cooking in the braising liquid. More

Brandade Potato Latkes

Since I was on the prowl for Hanukkah recipes in Joan Nathan's Quiches, Kugels, and Couscous, a good latke was the first order of business. Nathan has three different potato pancake preparations in the book, but for me, these Brandade Potato Latkes truly capture the spirit of a French-accented Hanukkah celebration. The recipe combines brandade, a whipped cod spread popular in the South of France with a mashed potato latke. More

Foie Haché

This French version of chopped liver from Joan Nathan's Quiches, Kugels, and Couscous is a slightly more rustic version of the Jewish pâté, adding onions caramelized in chicken fat to the mix of roughly chopped livers and hard boiled eggs. The caramelized onions are a Polish touch and work wonders with the rich liver, adding a wonderfully deep sweetness that makes the livers somehow even more decadent. More

Smoked Fish, Eggs, and Onions

This recipe, adapted from Joan Nathan's Jewish Cooking in America, comes straight from one of my favorite breakfast or brunch spots in New York, Barney Greengrass. There they make this recipe with sturgeon, nova (smoked salmon), and even whitefish. I... More

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