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. She always loved cooking, a skill her mother handed down to her, so she figured why...

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:...

Ingredients1 16 oz. can black beans, drained and  rinsed2 eggs11 Medjool dates pitted½ cup applesauce unsweetened1 tsp. espresso powder (or ½ tsp.  ground espresso)1 tbsp. vanilla½ cup cocoa powder½ tsp. baking soda¼ tsp. cinnamon½ cup semisweet...

Ingredients:½ cup olive oil1 lb. yellow onions, peeled and sliced2 cloves of garlic, roughly chopped6 whole peppercorns1 bunch parsley, coarsely chopped and divided 2 lbs. tomatoes, chopped (about 4  cups) or an equal amount of canned crushed tomatoes1½ ...

Ingredients:3-4 large leeks, root ends  and dark green portions discarded 2 large onions, peeled and  thinly sliced2 tbsp. olive oil2 large tomatoes, peeled, seeded and chopped½ c. extra virgin olive oil2 tbsp. chopped fresh dill½ c. waterHeaping...

Ingredients:Heaping ½ c. raisins, black or gold, soaked in ½ c. hot water for 30 minutes and drained (reserve water, if using).1 c. milk, almond milk or water (You can use the soaking water after draining the raisins and add enough other liquid of your...

This recipe originally appeared on The Nosher.Looking for an innovative way to incorporate apples into your Rosh Hashanah menu? Look no further than these meringue-topped apple pie bars. With layers of buttery pastry, cinnamon-scented apples and fluffy...

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...

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....

Ingredients2 chickens, 3½-4 pounds each, quartered or cut into eighths6 cloves of garlic, peeled 1 tsp. coarse kosher salt, plus more to taste Freshly ground black pepper, to taste2 tbsp. dried oregano, or ¼ c. fresh oregano leaves, chopped¼ cup...

From Florence Shultz of Chesterfield: I have always had a passion for cooking and baking. When I was growing up, I always helped my grandmother and mother cook. I have many great memories of baking with my two daughters, Charlotte and Melissa, when...

Pita bread has become as common in the United States today as, well, sliced white bread. That wasn’t always the case. Growing up in the 1950s and 1960s, my generation had their sandwiches on Wonder bread, their lox and cream cheese on bagels, their...