Prep for Passover: Jewish Cooking Pro Joan Nathan Talks Brisket

Meet Joan Nathan, Rhode Island–born and Harvard-educated author, as well as the premier authority on Jewish cooking. Now, I’m not religious. But I am a foodie with a soft spot for comfort dishes that bring family and friends together. And Jewish cooking happens to do just that. Case in point: Brisket.

“It is a dish I serve frequently – on Friday night, at holidays, and at dinner parties,” Nathan writes. “The whole piece of meat, from three to ten pounds, is potted (hence the term pot roast) and cooked slowly for hours. Brisket needs to be simmered slowly to transform it into the succulent morsels I remember as a child.” First time hosting? You’ll need a wow-worthy recipe. And it just so happens that Nathan is sharing one of her own. So grab a roasting pan and get started.


Click the recipe to download and print.

Craving more? Check out Joan Nathan’s latest book, Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France, then shop our Sunday Supper: Celebrate Passover Boutique on Sunday, March 16, at 11AM ET.

By Julia Ivins, Staff Writer

Not a Member and like The (Style) Guide? You’ll love Rue La La. Join now.

Joan Nathan considers food through the lenses of history, culture, and tradition. She regularly contributes to The New York Times, Food Arts Magazine, and Tablet Magazine, and is the author of ten award-winning cookbooks. Her most recent book, Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France, was named one of the ten best cookbooks of 2010 by NPR, Food & Wine, and Bon Appétit.

Ms. Nathan lives in Washington, D.C. and Martha’s Vineyard with her husband. For more information, visit her website at


Bacon Chocolate Chip Cookies Combine Our Two Favorite Things