Chef/partner Jim Botsacos of Molyvos, NYC, and author of The New Greek Cuisine, has been serving Greek cuisine for nearly 16 years. He adds his own creative spin to traditional Greek cuisine by paying homage to time-honored recipes and infusing them with modern touches. Here’s his recipe for Moussaka. Moussaka From: Chef/Partner Jim Botsacos, Molyvos, NYC. ½ cup dried currants 28-oz. can of whole plum tomatoes 2¼ cups olive oil 1 lb. 90% lean ground ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.