10 Salad Dressings to Know by Heart — Essential Recipes from The Kitchn

(Image credit: Kimberley Hasselbrink)

Here at The Kitchn, we don't like to think of ourselves as food snobs. We nurse semi-secret loves for boxed mac and cheese and Velveeta. We keep frozen pie crust in the freezer (and maybe a pizza or two).

But there is one packaged product most of us here at The Kitchn have ditched completely, and that is bottled salad dressing.


Lessons from Kentucky’s Hot Brown: 5 Steps to a Better Sandwich — Bite-Sized Guide: Louisville

(Image credit: Tara Donne)

At (open) face value, the Hot Brown might seem too simplistic to be considered one of our nation's most iconic sandwiches. Turkey, cheese, and bacon on white bread? What's so special about that?

Look more closely, though, and what might seem like a hot mess of leftovers from the fridge is actually quite ingenious. And the principles of a Hot Brown can be applied to make every sandwich you put together even better. Here's how.


How To Make a Béchamel Sauce (White Sauce) — Cooking Lessons from The Kitchn

(Image credit: Lauren Volo)

See this creamy goop? This is a piece of culinary magic that holds casseroles together, forms the base of soufflés, and can even be turned into a pasta sauce with a few extra ingredients. Béchamel, known as white sauce in the Midwestern kitchens of my youth, is a very, very helpful thing to know.

Here's why, and how to make it.


16 Easy Sauces Every Vegetarian Cook Should Know — Everyday Vegetarian

(Image credit: Lauren Volo)

I'm not quite sure when the veggie bowl trend sparked, but I rejoiced because with it came a renaissance of sauces. Think about it — before you could get a really great grain bowl in almost any city, the only sauce vegetarians were offered was hummus or some flavored version of it. But today, tahini is no longer just an ingredient used in hummus — it's the base for a rich variety of sauces, from golden turmeric blends to miso dressing. And that's just the beginning.

We rounded up some of our favorite easy, flavor-boosting sauces that make vegetarian meals more imaginative and satisfying.


How To Make the Ultimate Vegan Cashew Cream — Cooking Lessons from The Kitchn

(Image credit: Lauren Volo)

Cashew cream isn't just for vegans and dairy-free cooks. Sure, vegans probably started enjoying this rich, creamy, dairy-free dip long before the rest of us omnivores, but there's no reason that everyone shouldn't have this sauce knowledge in their arsenal. Skeptical? Good — that means more cashew cream for me.


5 Mistakes to Avoid When Making Béchamel — Tips from The Kitchn

Béchamel might be the most versatile mother sauce — that class of sauces that are the backbone of classic French cooking — of all time. Made with milk, butter, and flour, it can become a gravy or a binder for casseroles, cheese sauces, and soufflés. And while it is arguably the easiest mother sauce to master, it is often the most maligned, being hastily made and suffering lumpiness as a result.

You can't cover those mistakes up with all the cheese in the world, so let's get it right the first time. By just avoiding a few missteps and following these five simple tips, you can make silky-smooth béchamel every time.


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