Moussaka is a Middle Eastern dish that is basically an eggplant casserole. Although there are many versions from different countries, the basic dish is comprised of eggplant, tomato and some minced meat. The more popular and widely known Greek version includes layers of eggplant and meat topped with a white sauce.

I love eggplant Parmesan and I have prepared it many different ways - in sauce, by itself, thick, thin, different types of cheeses. I don't care. Give me fresh eggplant fried just right with a good tomato sauce and I'm happy.

I started with a recipe from The Monday to Friday Cookbook, but I substituted what I had on hand. Follow the general principles of the recipe, and you'll end up with a hearty, vegetarian stew.

Chile Rellenos are a classic Mexican dish. They begin with poblano peppers which are stuffed with a ground pork concoction known as picadillo, cheese or both. These make an excellent vegetarian main dish if you make them with cheese only.

This is the Eggplant Parmesan recipe that my wife and I served at a dinner party. It came from the Chefs at Home column of the Wall Street Journal. It's a very cool twist on traditional eggplant Parmesan. I hope you'll give it a try.

Chiles Rellenos is one of my wife's favorite Mexican dishes. One of the best versions I've tasted was years ago just after we were married on a trip across country looking for the perfect place to live. We took the southern route that brought us through the small town of Prescott, Arizona where we spent the night. We asked around for the best Mexican restaurant in to...