Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe ... moussaka. It's layered with a rich, meaty sauce made with ground lamb ...

A lighter twist on a classic comfort foodIf you’re craving a hearty, comforting dinner that’s big on flavor but lighter on ...

Indulge in a Greek-style lamb moussaka, made with aubergines and lamb, packed with herbs and topped with two types of cheese. Heat 2 tbsp olive oil in a large casserole dish. Add the onion and ...

Our best recipe for moussaka has layers of eggplant, rich tomato sauce with ground lamb, and a pillowy, bronzed béchamel top. Plus: It can be made ahead. With its keema-inspired ground-lamb ...

This moussaka is a cheat’s quick version ... After five minutes turn the heat up and add the lamb to brown it, then add the tomatoes. Add a good pinch of cumin and cinnamon with the wine ...

Already daydreaming of a freshly baked moussaka emerging from the oven? Good news: we have three delicious recipes on hand to ... if using minced lamb, there is no need to add any oil.

It’s also notoriously open until the wee hours, making it a beloved pitstop for moussaka and giros after a big night on the ouzo. Here, Konstandakopoulos shares the recipe for the restaurant’s ...