Joan Nathan
Joan Nathan

Joan Nathan, a contributor to the New York Times food section, is the author of Jewish Cooking in America and eight other cookbooks. She likes poppy-seed bagels with the center hollowed out and toasted with butter.

Food
Nov. 12 2008 7:00 AMA Short History of the BagelFrom ancient Egypt to Lender's.
  Slate Plus
Dear Prudence
Feb. 8 2016 2:46 PM My Wife Won’t Stop Flirting on Facebook Dear Prudence answers more of your questions—only for Slate Plus members.