What frightening and challenging times we are living in, when our daily lingo now includes “social distancing,” “self-quarantining” and “sheltering in place.”

Americans don’t have nearly the appreciation that Israelis do for quiche. In the States, it’s an unimaginative brunch addition that never really shines. But in Israel, it’s the star of many lunch tables and an incredible dairy dinner. Not to mention Shavuot, which could literally be called t…

Every ethnic cuisine has at least one soup that is uniquely identified with the culture and the geography of that group. The Japanese have their ramen, the Italians their minestrone, the French their pistou, the Russians their borscht, the Mexicans their pozole, and the Vietnamese their pho.…

Everyone loves potato latkes, but no one likes the mess of frying them or the guilt associated with eating them. These latkes are baked in the oven and easily won over my kids.

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. …