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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Oct. 6 2015 11:18 AM The “How Do You Punish This Company?” Bonus Segment Emily Bazelon, Jamelle Bouie, and David Plotz discuss reprimanding Volkswagen for ethical misconduct.