If you're looking for a delicious new recipe to try, be sure to try this one from Rania Harris! Make the béchamel. In a medium bowl, whisk together the egg yolks and nutmeg and set aside. In a large ...

Add Yahoo as a preferred source to see more of our stories on Google. I recently learned how to make my dad's pastitsio, a classic Greek pasta dish. It's creamier than a baked ziti and meatier than ...

Pastitsio is a hearty Greek casserole of layered pasta, ground lamb or beef with tomato sauce, and a topping of cream or custard. This vegetable version, with sauteed cubes of eggplant and cooked ...

Pastitsio is a layered meat-and-pasta dish from Greece that resembles lasagna. Similar dishes also are found in many Latin American countries. I suspect there are as many Greek versions as there are ...

Tired of the same old recipes for dinner? Switch things up with this Greek version of lasagna. Forgo the tomatoes for this one — béchamel sauce goes a long way in this meaty casserole. Traditionally ...

“For me, today, pastitsio is pure comfort. But it’s not a dish that was around very often when I was growing up,” says Christina Xenos, a Los Angeles-based chef and cookbook author who won an episode ...

The annual Greek Food Bazaar at Annunciation Greek Orthodox Church has come and gone, and like so many other Lancaster Countians, I sat in traffic on a sunny Saturday last month, licking my chops in ...

It’s a line from “My Big Fat Greek Wedding” that brings the engagement party to a halt. Horrified faces turn to the xénos (foreigner), Ian Miller. Aunt Voula looks at her niece, the bride-to-be Toula ...

Think of pastitsio, the Greek casserole of tomato-meat sauce, rich béchamel sauce, and pasta, as lasagna’s Aegean cousin, and a similarly sure-fire hit. Developing a pastitsio recipe for Cook’s ...

Pastitsio is the Greek version of a pasta bake and it has become an extremely popular dish. Greek restaurants around the world include it in their menu and there are also a multitude of versions.

In a pot of water, cook the penne to slightly “under” al dente. Do not overcook. It will finish cooking when it’s baking. Drain, return to pan, add the olive oil to lightly coat. In a large pan or ...