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By Katie Workman The Associated Press

Shortcut Moussaka

A friend recently became a first-time grandmother, and when we went out to lunch she was exhausted. She had been cooking meals for the new parents, and collapsed into her chair saying she hadn’t finished making a moussaka before she had to leave.

“You,” she said, “could do the world a big service by coming up with a quick and easy moussaka.”

Hanukkah Brisket

Whether or not you celebrate the Jewish holidays, a good brisket recipe is a nice thing to have in your winter repertoire. Brisket is a tough and fairly inexpensive cut of meat that gets amazingly tender after some quality time in the oven, and it requires little attention or care while it cooks. That’s a nice characteristic in a piece of beef.

Warm Brussels Sprouts Salad

I think this is (possibly) the best Brussels sprouts recipe I have ever made. They are roasted and then tossed while still warm with an assertive dressing that makes your mouth jump up and down with joy.

And for those who don’t like Brussels sprouts (and in fact my family is divided), well, more for the rest of us. Jack and I were happy to be responsible for the leftovers.

Salted Caramel Sauce

“Salted” and “caramel” are two words that make many people get misty in the eyes and weak in the knees.

You can buy lovely salted caramel in the stores to drizzle over ice cream, cake, pie or just your tongue, but you can also make it easily at home, and for a lot less money. Do share the wealth — what a great holiday gift this makes.