This two-filling, bacon-y, béchamel-laced titan of a lasagna takes some time to prepare, but the result is well worth it.
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Rich and satisfying, this riff on Vefa Alexiadou's pastitsio is the perfect way to usher in fall.
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.
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.
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.
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.