Recipes for Rosh Hashana from Joan Nathan

As a child, Joan Nathan knew it was Rosh Hashanah when the blue plums were in. “My mother would have me put the plums delicately into her cake, and that meant it was Rosh Hashanah,” she told me by phone from her home in Washington, D.C. “Maybe that’s how I started thinking seasonally about food.”
Having grown up in Rhode Island in an Ashkenazi (Eastern European) home, Nathan quickly became intoxicated with the new flavors of Israel while working in the early ’