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Jewish Cooking In America with Joan Nathan

The Smoked and Pickled Appetizing Store (#111)

This week on "Jewish Cooking," Joan visits specialty food shops, including an historic and cultural appetizing store where owners show viewers all the different types of steamy salmon and herring they carry. Mark Boderman demonstrates how to make a modern version of a traditional herring meal. [26 minutes] Closed Captioning

This episode has not aired in the past few months on Iowa Public Television.

PBS Video

Series Description: This series, based on the award-winning cookbook, explores the world of Jewish food and culture in the United States. Traveling across the country, Nathan visits the kitchens of celebrities, chefs and great Jewish cooks to uncover recipes that have endured through the ages.

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  • Sabbath: Friday Night Dinner and a Day of Rest (#101)

    Joan Nathan invites viewers to share in the culture and history of Jewish cooking as she visits the kitchens of chefs and celebrities as they whip up tasty traditional Jewish dishes. This week's episode focuses on the Sabbath meal and its cultural and religious meaning. Viewers are taught how to make a six-braided hala. [26 minutes]

  • The Borscht Belt (#102)

    This week on "Jewish Cooking in America" Joan takes viewers to the Catskills to discover the history of the Borsche Belt and speak with Barbara Kafka, author of "Soup, It's a Way of Life" and chef Ed Brown who demonstrates how to prepare a horseradish crusted striped bass with a borsch broth. [26 minutes]

  • Brisket: The Jewish Pot Roast (#103)

    This week on "Jewish Cooking in America with Joan Nathan" viewers are treated to a lesson in picking and preparing a brisket. Guests explain the differences between kosher and non-kosher briskets and how to caramelize a safartic pot roast. [26 minutes]

  • Sukkot: The Fall Harvest Festival (#104)

    This week on "Jewish Cooking in America" Joan Nathan treats viewers to an inside look at Jewish holidays and traditional celebrations. Included in the program are interviews with chefs who explain the meaning behind and the proper ways to eat traditional dishes, specifically a cranberry and apple dish for the Sukkot. [26 minutes]

  • The Diary Meal: Hold The Pastrami, Please (#105)

    This week on "Jewish Cooking in America" Joan Nathan takes viewers from New York to L.A. to visit traditional dairy restaurants where one can find a proper kosher meal. Leah Adler, owner of one such restaurant, The Milky Way, speaks about her family's experiences with dairy foods and the new and fascinating dishes she has developed for kosher dining. Chefs Molly Katzin and Addie Stern visit with a couple favorite recipes, beet borcht and palochinka. [26 minutes]

  • Everybody Doesn't Like The Same Thing, But Everybo (#106)

    Meet queen of cheesecake, Sarah Lee, during this episode of "Jewish Cooking in America" as Joan tours the country to taste-test various cheesecake recipes. Along the way Joan visits with California chef Alice Medger who demonstrates how to make a delicious marble cheesecake in a chocolate cookie crust and Mark Shullman who takes viewers on a tour of his company, "Eli's Cheesecake." [26 minutes]

  • Jewish Roots In Early America (#107)

    This week on "Jewish Cooking in America" Joan Nathan takes viewers back in time to catch a glimpse of the history of Jewish immigration to the United States. Traveling to New Amsterdam, Joan visits with Rabbi Marc Angel and two historians who offer insight into the transition of early Jewish traditions into modern culture. Food historian Alice Ross demonstrates how various Spanish spices combined with other European and New World foods to create wonderful dishes as she makes a tasty dessert-like dish, domphed noodle. [26 minutes]

  • What Is Kosher (#108)

    This week on "Jewish Cooking in America," Joan explores the definition and the spiritual meaning behind the term kosher. Traveling from grocery stores large and small, Ms. Nathan meets with Jewish men and women who help explain the beginnings and the significance of kosher, as well as distinguishing identifiable features on canned products, and the types of meat and fish that are considered kosher. French chef of the Watergate Hotel, John Louis Palladin, visits with tips for cooking kosher meals, as he prepares a tasty corn beef dish. [26 minutes]

  • The Nosh: Jewish Fast Food (#109)

    This week on "Jewish Cooking," Joan takes viewers to the lower east side of New York to sample the various types of Jewish fast foods. Chefs demonstrate how to make quick breakfast meals, including a salami and egg pancake, and super sweet pastries. [26 minutes]

  • Hanukkah: Olive Oil and Freedom (#110)

    This week on "Jewish Cooking," Joan focuses on the Hannukah by inviting author Naomi Rosenblatt to explain the beginnings and the meaning behind this special holiday. Chefs Allan Susser and Lilly Sirvientes demonstrate how to make traditional potato and cheese latkas. [26 minutes]

  • Goodbye, Columbus: Food for the Jewish Celebration (#112)

    This week on "Jewish Cooking," Joan visits with Alisa Akuku and her daughter Julia who teach viewers how to make stuffed Egyptian grape leaves. Anne Rosensweitz, one of New York's finest chefs, demonstrates how she makes salmon cakes, and Gary Yanko of California makes a light potato kanich. [26 minutes]

  • What Am I, Chopped Liver (#113)

    This week on "Jewish Cooking in America," Joan visits with chefs who demonstrate special ways of making chopped liver. [26 minutes]

  • Vegetarian - Who Knew (#114)

    This week on "Jewish Cooking in America," Joan explores vegetarian Jewish cooking my visiting with chefs who demonstrate how to make an artichoke dish, a Middle eastern vegetable salad, and a popular Romanian dish, "mama lina." [26 minutes]

  • New Age Jewish Cooking (#115)

    This week on "Jewish Cooking in America," Joan examines old and new traditions of Jewish cooking by visiting chefs who create variations of kasha, matz dishes, and streudel that takes only an hour to prepare. [26 minutes]

  • Jewbano Jewish Cuban Cuisine (#116)

    This week on "Jewish Cooking in America," Joan travels to Miami where she visits with chefs who demonstrate how to make Jewish Cuban dishes, including pickled fish, a plantain dish, mombo bread, and a special grilled chicken. [26 minutes]

  • Purim, The Holiday of Pastry (#117)

    Every Jewish holiday has its own special pastry. The sweetest holiday is Purim, celebrating the liberation of Jews from the yoke of the Persian Haman. Ann Americk, former pastry chef in the White House, makes Hamantashen, a Purim specialty - a sweet cookie dough filled with fruit paste. Another favorite during this holiday is strudel. Joan Nathan meets 90-year old June Salander of Rutland, Vermont, who makes a Russian style strudel. [26 minutes]

  • America's Great Delis: A Tour of Then and Now (#118)

    This week on "Jewish Cooking," Joan takes viewers on a voyage from D.C. to California with chefs and proprietors of delicatessens. [26 minutes]

  • Bagels (#119)

    This week on "Jewish Cooking in America," Joan takes viewers around the country to meet with bagel connoisseurs and bakers. [26 minutes]

  • Wine (#120)

    This week on "Jewish Cooking in America," viewers travel with Joan to meet with wine makers and connoisseurs. [26 minutes]

  • Chicken Soup/Sink Or Swim (#121)

    This week on "Jewish Cooking in America," Joan explores the origins and traditions of chicken soup. [26 minutes]

  • The Food of Passover (#122)

    The foods of Passover are the symbols of freedom, each with a story to tell. From a 93-year old firecracker named Dora Solganik of Shaker Heights, Ohio, learn how to make old fashioned gefilte fish -and a lot about life. It's a tough act to follow but actor/singer Mandy Patinkin and his cookbook author mom, Doralee Patinkin Rubin, are up to it when they join Joan to make another symbolic Passover specialty, Haroset - a delicious combination of apples, honey, nuts and wine. [26 minutes]

  • Smoked Fish (#123)

    This weeek on "Jewish Cooking in America," Joan introduces viewers to restauranteurs and chefs who explain the history and traditional recipes of smoked fish. [26 minutes]

  • The Jewish Baker (#124)

    This week on "Jewish Cooking in America," Joan travels around the country to visit Jewish bakeries, where bakers demonstrate how viewers can create their own delicious breads, bagels, and cakes. [26 minutes]

  • Diaspora Chicken (#125)

    This week on "Jewish Cooking in America," Joan meets with chefs who demonstrate ways to create various chicken dishes from differing cultures, including those from Persia, Iraq, Ethiopia, and Greece. [26 minutes]

  • Jewish Pot Luck (#126)

    This week on "Jewish Cooking in America," Joan meets with chefs who demonstrate severla of their favorite recipes, including cogo, shallin with shortribs, and a pecan streudel. [26 minutes]

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