Explore by Tags

Entries tagged with 'bechamel'

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

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

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

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

More Posts