Joan Nathan Joan's cookbook collection Kitchen Spices Joan’s mortar and pestle collection Joan's kitchen Joan Nathan and Molly Siegler carrots Alan Morgan and Joan Nathan

At Home with James Beard Award–Winner Joan Nathan

Joan Nathan, Jewish food authority and cookbook author, welcomed us into her home so we could work together to design the very best Passover dinner — one only a James Beard Award–winning author could help create. Many of the dishes — which you can feast on with our complete Passover Dinner for 8 — were inspired by her cookbook, “King Solomon’s Table,” and combine traditional Jewish flavors with Joan’s own unique twists. Read on to get an inside look at creating the menu and for a tour of Joan’s kitchen.

Joan Nathan

Joan’s kitchen is one of her favorite places. “I love everything about my kitchen,” she says. She especially loves her butcher block cutting board, her baking station with a special slab for working with dough and her Japanese knives.

Joan's cookbook collection

You can see a small selection of Joan’s eclectic and extensive cookbook collection here. Two of her favorite cookbook authors are Julia Child and Madeleine Kamman — who, coincidentally “…were not the best of friends, to put it mildly. But I respect them both so much that I have a sacred place for all their books. I look at their cookbooks very often.”

Kitchen Spices

Joan decorates her kitchen with spices.

Joan’s mortar and pestle collection

A sampling of Joan’s mortar and pestle collection. “I find them intriguing — a mortar and pestle is something so basic and simple, but it’s used around the world,” she says. She often uses the stone version for grinding nuts and fruits for the Passover seder.

Joan's kitchen

Joan keeps her own cookbooks above the kitchen sink. “I use my own cookbooks so often,” she says. “Each of my books represents different moments in my life — traveling, living in foreign countries, learning about America and learning about my own Judaism. I feel as if each book is a PhD thesis for me.”

Joan Nathan and Molly Siegler

Joan created our Passover menu with the Whole Foods Market culinary team — specifically Molly Siegler (shown here) of Whole Foods’ culinary development team and Alan Morgan, who heads up that team. Some of the dishes feature touches that come straight out of Joan’s own Passover traditions. “We added lots of carrots and onions to the brisket the way I do at home, and we added asparagus to the menu because I love having fresh asparagus at the seder,” she says.

carrots

“I love having full-flavored carrots,” she says. “I also like to add a bit more hot paprika and rosemary to potatoes.” That recreates part of her source of inspiration for the dish — an original Hungarian potato recipe.

Alan Morgan and Joan Nathan

Here, Joan tastes the brisket with Alan. Given the rush of preparing for Passover, Joan recommends cooking brisket at least a day in advance and refrigerating the cooked brisket in its cooking liquid for the best flavor. But not everyone has time for that. Good news: You can get her take on a juicy brisket from us, and all you’ll have to do is heat it up.

Here’s the whole meal! Don’t worry, you don’t have to miss out just because you weren’t in the kitchen with Joan. “Now, through Whole Foods, a whole new generation can discover these dishes,” she says. Yes, that means you.


You can learn more about our Passover Dinner for 8 here, and you can bring the Passover meal dinner home by ordering now.

Joan Nathan, Jewish food authority and cookbook author, welcomed us into her home so we could work together to design the very best Passover dinner — one only a James Beard Award–winning author could help create. Many of the dishes — which you can feast on with our complete Passover Dinner for 8 — were inspired by her cookbook, “King Solomon’s Table,” and combine traditional Jewish flavors with Joan’s own unique twists. Read on to get an inside look at creating the menu and for a tour of Joan’s kitchen.

Joan Nathan, Jewish food authority and cookbook author, welcomed us into her home so we could work together to design the very best Passover dinner — one only a James Beard Award–winning author could help create. Many of the dishes — which you can feast on with our complete Passover Dinner for 8 — were inspired by her cookbook, “King Solomon’s Table,” and combine traditional Jewish flavors with Joan’s own unique twists. Read on to get an inside look at creating the menu and for a tour of Joan’s kitchen.

Joan’s kitchen is one of her favorite places. “I love everything about my kitchen,” she says. She especially loves her butcher block cutting board, her baking station with a special slab for working with dough and her Japanese knives.

You can see a small selection of Joan’s eclectic and extensive cookbook collection here. Two of her favorite cookbook authors are Julia Child and Madeleine Kamman — who, coincidentally “…were not the best of friends, to put it mildly. But I respect them both so much that I have a sacred place for all their books. I look at their cookbooks very often.”

Joan decorates her kitchen with spices.

A sampling of Joan’s mortar and pestle collection. “I find them intriguing — a mortar and pestle is something so basic and simple, but it’s used around the world,” she says. She often uses the stone version for grinding nuts and fruits for the Passover seder.

Joan keeps her own cookbooks above the kitchen sink. “I use my own cookbooks so often,” she says. “Each of my books represents different moments in my life — traveling, living in foreign countries, learning about America and learning about my own Judaism. I feel as if each book is a PhD thesis for me.”

Joan created our Passover menu with the Whole Foods Market culinary team — specifically Molly Siegler (shown here) of Whole Foods’ culinary development team and Alan Morgan, who heads up that team. Some of the dishes feature touches that come straight out of Joan’s own Passover traditions. “We added lots of carrots and onions to the brisket the way I do at home, and we added asparagus to the menu because I love having fresh asparagus at the seder,” she says.

“I love having full-flavored carrots,” she says. “I also like to add a bit more hot paprika and rosemary to potatoes.” That recreates part of her source of inspiration for the dish — an original Hungarian potato recipe.

Here, Joan tastes the brisket with Alan. Given the rush of preparing for Passover, Joan recommends cooking brisket at least a day in advance and refrigerating the cooked brisket in its cooking liquid for the best flavor. But not everyone has time for that. Good news: You can get her take on a juicy brisket from us, and all you’ll have to do is heat it up.

Here’s the whole meal! Don’t worry, you don’t have to miss out just because you weren’t in the kitchen with Joan. “Now, through Whole Foods, a whole new generation can discover these dishes,” she says. Yes, that means you.


You can learn more about our Passover Dinner for 8 here, and you can bring the Passover meal dinner home by ordering now.