My favorite color is purple. Have I mentioned that before? Equal amounts of high-energy red and calming, stable blue, it’s a well-balanced, luxurious color. It’s also the color of one of my favorite ...

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 ...

Moussaka is known for its rich layers and satisfying flavor, but this plant-based version proves you don’t need meat—or a heavy cream sauce—to make it shine. Using a hearty vegetable mince as the base ...

Diane explores the fast-growing vegan trends in Athens. THE ACCIDENTAL VEGAN. Diane explores the fast-growing vegan trends in Athens, honing in on the transformation of Greek classics like moussaka ...

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 ...

I used to think moussaka was just one thing: the classic Greek dish that layers eggplant, potatoes, ground meat and tomato sauce under a bubbling top of bechamel. And while I've certainly seen plenty ...

This recipe originally appeared on The Nosher. Greek Jews are no strangers to moussaka, the rich casserole traditionally made from eggplant and lamb and thickly layered with bechamel. But because ...