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.
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Behind the Scenes
July 27 2015 3:45 PM The Great Writing Vs. Talking Debate Is it harder to be a good writer or a good talker?