Joan Nathan is one of the best-known American Jewish cookbook authors and food journalists. Her cookbooks -- like The Jewish Holiday Kitchen, Jewish Cooking in America, and The Jewish Holiday Baker -- are absolutely classics. What I admire about Nathan is also what I strive in my own way to do myself: to represent with pride the richness of our heritage, the stories passed down through the generations, and the pure joy of preserving and continually reenacting our tradition -- each time, with our own personality and twist. And, of course, it's performed through gastronomical enchantment, and through communicating about food in a powerful and meaningful way.
I have seized upon this strong female role model -- and here are the recipes of hers I am choosing to recreate:
Stuffed grape leaves
Bourekitas- savory pastries stuffed with spinach and cheese
Avocado and sundried tomato labaneh
Beet borscht with yogurt, fresh dill and chives
Yotvata potato-mushroom pashtida (casserole)
Corn-scallion latkes with chipotle cream
Curried sweet potato cakes
Alaskan cod fish cakes
Chocolate souffle roll
RSVP for Tuesday's dinner party here.