Bechamel is thought to be French cuisine, but it may have originated in Italy. The first mention of a bechamel-like sauce is ...

Pastitsio is creamier than a baked ziti and meatier than lasagna. I think the classic Greek pasta dish should be part of ...

For the béchamel sauce: Carefully separate the egg from the yolk. ... Repeat as many times as you can until you fill the dish, finishing with a layer of pasta sheets and bechamel sauce.

Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water and shake the eggs in the saucepan to crack the ...

Add tomato sauce and crushed tomatoes. Bring to boil, reduce heat to medium-low, and simmer until flavors have melded, about 20 minutes, scraping bottom of pot regularly. Stir in vinegar and cook ...

The French-style croque madame sandwich is a lesson in extravagance. It combines white bread, butter, cheese, ham, cheese sauce, and a fried egg to create a deeply comforting yet simple dish.

Ingredients 6 jumbo eggs (preferably organic) 1 teaspoon chopped garlic; 2 tablespoons chopped fresh parsley; 2 to 3 tablespoons whole milk; ¼ teaspoon salt ...