Food columnist Margi Kahn uses late-season melons to make a Cucumber and Cantaloupe Salad; Watermelon and Tomato Gazpacho; Chilled Watermelon with Blueberries, Strawberries and Toasted Pistachios. She also throws in one non-melon recipe: an Apple, Peach and Blackberry Frangipane Galette.

Rosh Hashanah menus, while traditional and delicious, can also get a little stale year after year. With Israeli food trending across the globe, now is a perfect time to add some authentic Israeli flavors to your holiday.

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. …

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.