« Sliced eggplant lays foundation for moussaka

Let’s Eat: Greece

Tribune News Service photo

Moussaka, a layered dish of lamb, eggplants, and potatoes topped with a bechamel sauce, is photographed in the Post-Dispatch studio Wednesday, June 27, 2018. (Ryan Michalesko/St. Louis Post-Dispatch/TNS)

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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