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
Slate Plus
April 17 2015 11:37 AM What Happened at Slate This Week? Chad Lorenz talks about running the home page, writing headlines, and his favorite picks from the magazine this week.