In case you were wondering (you’re probably not, actually, but I’m going to tell you anyway), this sauce is named after the Marquis de Béchamel. In Italian it’s called balsamella or besciamella. The original and full French version also involves steeping some onion and a bay leaf in milk for 30 minutes, to infuse the sauce with more flavor, but here’s an everyday approach. My simplified version is a snap to make and is perfect with my Baked Rigatoni with Béchamel Sauce (page 115). You could also use it the way you would hollandaise sauce.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.