Moussaka of lamb and red wine ragù from The Splendid Table's How to Eat Weekends: New Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pastaplease on March 27, 2026

    Sheesh -- based on some in some of the reviews for other recipes in this book, maybe its title should be "How to Spend Your Weekend Cooking." This dish takes about 5-1/2 hours to put together ... then it cooks for 45-60 minutes or so and rests for ten or more. Don't you love it when cookbooks include the active time in their recipes? They are never accurate (well, maybe for Martha Stewart whom I suspect has a full staff of prep cooks just off camera). Because I know this, I tend to mentally double the time stated. This recipe claims one hour active time. Ha! But it has many steps and few (if any) take less than an hour. So 5-1/2 hours. The only advantage being you can/should make it up to 2 days ahead so the flavors can mingle. I will say the house smelled great, but the result was less than stellar -- in fact, just barely okay.

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