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.

Nov. 12 2008 7:00 AMA Short History of the BagelFrom ancient Egypt to Lender's.
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Hang Up And Listen
Dec. 1 2015 3:21 PM The “Violating His Amateur Status” Bonus Segment The Hang Up and Listen hosts cover speedcubing—from the algorithms of Rubik’s Cubes to the sport’s record-breaking competitors.