Posts Tagged ‘bechamel’


Credit: Allen J. Schaben, Los Angeles Times

The Los Angeles Times promises that of the 600 recipes it tests each year, only 400 make it to print.  Supposedly, you can be confident that their recipes will turn out right the first time (even serve them untested to company!), because the editors have already culled through the losers for you. 

I’m placing my blind faith in this promise by reprinting this recipe by Betty Hallock, which accompanied her story, “When Bad Mac Happens to Good People.”  She explains that cooking the bechamel for 30 min. deepens the flavor and really emulsifies the cheese sauce. (more…)


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