When Diane Packman’s third and youngest child went off to college, she started to think about what she might do with her free time, besides walk the dog and exercise. 

I have always enjoyed Greek food, the distinctive flavors of fresh parsley, dill, garlic, oregano, cinnamon, allspice and honey, and the use of fresh lemon in so many dishes. And, of course, the luscious vegetables that thrive in Mediterranean climates: olives, tomatoes, potatoes and beans. …

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Greek Jews are no strangers to moussaka, the rich casserole traditionally made from eggplant and lamb and thickly layered with bechamel. But because kosher laws prohibit the consumption of milk and meat together, Jewish versions of the dish tend to either skip the bechamel, which is a shame …

If you’ve never made falafel from scratch, I’m here to say: It’s possible, and it’s delicious. I was definitely intimidated by the task until I finally jumped right in. But I couldn’t have done it without following a few expert tips.

I lost my dear mother a few weeks ago. A child survivor of the Auschwitz Concentration Camp, Ann Lenga did not let the horror of those years define her life. She was resilient, courageous, adventurous and an inspiration to everyone who knew her.  

While my mother used maple flavored syrup in these macaroons, I would recommend using the real thing.

You can certainly grate the chocolate for both this recipe and the Chocolate-Pecan Tea cookies or you could use a food processor with the metal blade. I simply set the chocolate onto a cutting board and used a sharp knife to cut the chocolate into thin shards — it worked beautifully!