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 ...

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 ...

Leslie Brenner’s recipe from Cooks Without Borders is a perfect entry to fall comfort season. If you’re in a certain Mediterranean mood, there’s nothing more marvelous than a great moussaka. With its ...

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 article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Moussaka, the unofficial national dish of ...

Fall is when we typically trade the lighter, produce-heavy dishes of summer for heartier comfort foods. That crisp, cool salad that hit the spot on a hot night in July doesn’t quite cut it in ...

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 ...