How to Make Four Creamy Classic Sauces 1. Béchamel Sauce Ingredients 2 tablespoons butter 3 tablespoons flour 1 ½ cups milk* Directions Heat butter in a heavy saucepan over medium heat. Add flour and whisk
Bright, fresh green herbs awaken our senses. Arugula Pesto Bright, fresh green herbs awaken the senses! Our featured Food & Nutrition Test Kitchen recipe is Arugula Pesto, developed by Jill Melton, MS, RD. Almost any
As the summer winds down, mountains of juicy tomatoes abound. Capturing and concentrating their flavors in sauces is a great way to preserve the harvest — not to mention use less-than-perfect-looking produce.
If velvety béchamel sauce suits French food, tangy yogurt sauces befit Mediterranean cuisines. While yogurt is a relative newcomer to the United States, many cultures have relied on yogurt for centuries — not just as