Explore by Tags

Entries tagged with 'bechamel'

Meat Lite: Butternut Squash Lasagna With Bacon-Braised Greens and Béchamel

Lauren Rothman 2 comments

This two-filling, bacon-y, béchamel-laced titan of a lasagna takes some time to prepare, but the result is well worth it. More

Butternut Squash Lasagna With Bacon-Braised Greens and Béchamel

Serious Eats Lauren Rothman 2 comments

This two-filling, bacon-y, béchamel-laced titan of a lasagna takes some time to prepare, but the result is well worth it. More

Sunday Supper: Zucchini Pastitsio (Mediterranean Baked Beef and Pasta Casserole)

Sunday Supper Jennifer Olvera 4 comments

Rich and satisfying, this riff on Vefa Alexiadou's pastitsio is the perfect way to usher in fall. More

Zucchini Pastitsio (Mediterranean Baked Beef and Pasta Casserole)

Serious Eats Jennifer Olvera Post a comment

Rich and satisfying, this riff on Vefa Alexiadou's pastitsio is the perfect way to usher in fall. More

Crunchy Cauliflower Casserole

Serious Eats Stephanie Stiavetti 1 comment

Southern breaded cauliflower is cheesy and creamy, with a few added spices to make things interesting. If you like, you can leave out the nutmeg and cumin, but they really do take the dish from standard to sensational. More

Sauced: Pepper Gravy

Sauced Joshua Bousel 3 comments

Pepper gravy—essentially a heavily peppered bechamel that subs bacon grease for butter—is a simple base that serves as a building block to a whole host of other Southern gravies. More

Pepper Gravy

Serious Eats Joshua Bousel 1 comment

Pepper gravy—essentially a heavily peppered bechamel that subs bacon grease for butter—is a simple base that serves as a building block to a whole host of other Southern gravies. More

Jim Lahey's Cauliflower Pie

Caroline Russock 5 comments

Jim Lahey has a thing for charred flavors. His pizzas bake up with crisp leopard spotted crusts giving them a hint of smoke and a lot of crunch. He's employed the same high-heat technique for his Cauliflower Pie from My Pizza, a Béchamel-sauced pizza topped with roasted florets, mozzarella, green olives, chile flakes, and garlic. More

Jim Lahey's Cauliflower Pie

Serious Eats Caroline Russock 3 comments

Jim Lahey has a thing for charred flavors. His pizzas bake up with crisp leopard spotted crusts giving them a hint of smoke and a lot of crunch. He's employed the same high-heat technique for his Cauliflower Pie from My Pizza, a Béchamel sauced pizza topped with roasted florets, mozzarella, green olives, chile flakes, and garlic. More

Sauced: Béchamel

Serious Eats Joshua Bousel 28 comments

One of the French "mother sauces," béchamel is simple to put together, yet incredibly powerful in all that it can do. Add cheddar for a great mac and cheese sauce, use it in lasagna, or, my favorite, spread on a grilled ham and cheese with Gruyere, broiled for a truly excellent croque monsieur. More

Blogwatch: French Revolution's Wagon Wheels with Sauce Roquefort

Adam Kuban 7 comments

I'm trying to cook at home a bit more these days. (The economy, you know?) And one of the easiest meals to whip up quickly is, of course, a pasta dish. French Revolution's bechamel-based Wagon Wheels with Sauce Roquefort recipe is so simple and quick that you won't think twice about using your favorite jarred sauce. Note: SE intern extraordinaire Kerry Saretsky is the force behind French Revolution. Kerry usually writes the Blogwatch entries and is much too modest to toot her own horn, so I'm doing it for her today. Or, as Erin put it, "Who Blogwatches the Blogwatcher?"... More

More Posts