Nathan is the award-winning author of twelve cookbooks and a regular contributor to The New York Times, Food Arts Magazine, and Tablet Magazine.
She is presenting “Passover Cooking: An Intimate Hour in the Kitchen with Joan Nathan,” and a talk on Passover cooking around the world, “Don’t Freeze the Shank Bone and More.”
Participants will join Joan for an intimate cooking demonstration and chat focusing on a few recipes from her bestselling book, “Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France,” on Sunday, April 10, from 2 to 3 p.m. at Lyndhurst Castle, Carriage House, 635 S. Broadway in Tarrytown.
A history of the foods of Passover through the ages will follow from 3:30 to 4:30 p.m.
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