Up to Date
6:00 pm
Thu March 21, 2013

Spicing Up Your Passover

When you take bread off the table, what goes on yours? Award-winning cookbook author Joan Nathan has a few ideas.

In the second part of Friday's Up to Date, we'll talk about how cuisines from all over the world can make the eight days of Passover more exciting at the dinner table.

Inspired to do some Passover cooking? Check out Joan Nathan's Indian spiced chicken and her video on the ultimate matzo ball soup.

Joan Nathan is the author of ten cookbooks including her most recent, "Quiches, Kugels and Couscous: My Search for Jewish Cooking in France" (Knopf), which was named one of the 10 best cookbooks of 2010 by NPR, Food and Wine, and Bon Appétit magazines.  She is a regular contributor to The New York Times, Food Arts Magazine, and Tablet Magazine. She graduated from the University of Michigan with a master's degree in French literature and earned a master's in public administration from Harvard University.

In 1994, Nathan's Jewish Cooking in America won both the James Beard Award for the best American cookbook and the IACP/Julia Child Cookbook of the Year Award.  The same James Beard Award was later bestowed on her 2005 cookbook The New American Cooking. An earlier work, An American Folklife Cookbook, was given the R.T. French Tastemaker Award in 1985 for American cooking.  Her other books include Foods of Israel Today, Joan Nathan's Jewish Holiday Cookbook, The Jewish Holiday Baker, The Children's Jewish Holiday Kitchen, The Jewish Holiday Kitchen, and The Flavor of Jerusalem.

Nathan's PBS television series, Jewish Cooking in America with Joan Nathan, was nominated in 2000 for the James Beard Award for Best National Television Food Show. She was also senior producer of Passover: Traditions of Freedom, an award-winning documentary sponsored by Maryland Public Television. Ms. Nathan has appeared as a guest on numerous radio and television programs including the Today show, Good Morning, America, The Martha Stewart Show and National Public Radio.
 

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