Hayden says this recipe can easily be made ‘on a weeknight evening’.

Preheat the oven to 450°. In a large saucepan, heat 2 tablespoons of the olive oil until shimmering. Add one-fourth of the onions and the garlic and cook over moderately high heat, stirring ...

Weeknight-friendly twist: Georgina Hayden’s one-pan moussaka offers a faster alternative to the traditional, time-intensive Greek dish without losing its signature flavors. Inspired by past success: ...

Roasting eggplant until it's creamy and custardy makes it the perfect base for layering with a rich, meaty sauce in this take on moussaka, which is topped with a rich layer of ricotta and mozzarella ...

Chef Popi shares her secrets on making classic moussaka, on the Greek island of Syros. Joanne and her students take a class with Chef Popi who shares her secrets on making her specialty, classic ...

Eggplant dip and hummus are classic parts of a mezze spread. Mezze is reflective of Greek culture and a style of eating that is centered around sharing and conversation. The components are mostly ...

Getting your Trinity Audio player ready... Fall is when we typically trade the lighter, produce-heavy dishes of summer for heartier comfort foods. Related Articles A warm, filling salad fit for dinner ...

Greek cuisine, so often characterized here in L.A. as kind of, you know, “Mediterranean,” is a unique blend of ancient, Byzantine, Baltic, Turkish and Venetian influences. And if you look a little ...

You’ll find moussaka, with its chunky layers of deeply savoury, sweetly spiced meat, silky aubergines and creamy bechamel sauce, on the menu at every whitewashed tourist taverna. No surprise, then, ...