Salonika, also known as Thessaloniki, is a large port city on the Aegean Sea, the second largest city in Greece after Athens. Prior to 1942, more than 56,000 Jews lived here and had unique culinary traditions, including a remarkable bread for Shavuot...

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:...

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...