Greek Moussaka: Layered Eggplant, Spiced Lamb and Creamy Bechamel Bake
Heat the oven to 425F (220C). Brush the eggplant slices with olive oil, season with salt, and roast on two baking sheets for 2...
Creamy Italian Polenta with Wild Mushroom Ragu, Thyme and Parmesan
Bring the water (or water and milk) to a boil in a heavy saucepan with 1 teaspoon salt. Whisk in the polenta in a slow, steady...
Welsh Bara Brith: Spiced Tea Loaf with Dried Fruit and Salted Butter for Autumn Mornings
The night before, brew the tea strong and pour it hot over the mixed dried fruit, apricots and brown sugar in a large bowl. St...