If you’re in a certain Mediterranean mood, there’s nothing more marvelous than a great moussaka. With its layers of potato, eggplant, tomatoey lamb sauce, and silky béchamel, Greece’s most famous dish ...

Moussaka is a staple in Greek and Middle Eastern kitchens, traditionally made with layers of eggplant, spiced minced meat, and a creamy béchamel sauce. But this modern vegetarian version brings the ...

Chef Kathy Gunst shares her daughter's recipe for moussaka – a blend of sauteed ground lamb with spices layered with thin slices of potatoes and eggplant and then blanketed in a rich, cheesy bechamel ...

This vegetable extravaganza takes the traditional lamb-based dish of eggplant, meat sauce, and bechamel to vegetarian bliss with a few tweaks. Zucchini and potatoes team up with the eggplant, a tomato ...

Cranking out moussaka for a weeknight meal is unthinkable for most of us. Many recipes for this delicious melange of eggplant and ground lamb seasoned with a blend of sweet and savory spices call for ...

For 68 years, Papa Cristo’s Greek restaurant and shop has helmed a dense stretch of Pico Boulevard in the Pico-Union neighborhood of Los Angeles. These days, the area is populated with carnicerias, ...

1½ pounds small russet potatoes (5 to 8), scrubbed 1 large eggplant (about 1 pound, 6 ounces) ½ cup heavy cream ½ cup plain yogurt 3 large eggs ¼ teaspoon ground nutmeg ¼ cup pecorino Romano 1½ ...

Another year of unknowns, mask-wearing, vaccines, boosters, fear and hope. Despite all of that, 2021 produced some great food memories. Like nearly everything else this year, these were not the ...

Put currants into a small bowl and cover with boiling water; let soften for 30 minutes. Drain and set aside. Puree the tomatoes in a blender and set aside. Heat 1 tablespoon of the olive oil in a ...