Moussaka - by nancy taylor robson

Greek cuisine

This time of year is perfect for moussaka. Lamb is the Pascal season meat, eggplants are beautiful in the grocery stores (no local, of course, but still, very nice), and spinach, planted last fall, is starting to come up again and so may well be fresh and local if not this week, then perhaps next. Moussaka is a wonderful, rich, yet ultimately economical dish because it feeds a lot of people with a relatively small amount of meat.

Oct. 1, 2021, 11:49 a.m.