Bechamel Sauce by Chef Smith

* Béchamel sauce is delightful enough to use on its own to accent fish, poultry, eggs and vegetables, but it’s the derivative sauces made from the béchamel sauce that can really tantalize the taste buds, as well as get the creative juices flowing. One of the most common sauces derived from béchamel is the simple addition of cream. The…

Buttered Brussels Sprouts by Amanda Natividad

Brussels sprouts get a bad rap. Opponents of the vegetable swear it tastes like metal. Or worse, like feet. But when coated with the right vinaigrette, flash fried, or sautéed, Brussels sprouts have a complex richness, an earthy savoriness that fills your mouth. There’s nothing like it.

Dauphinoise Potatoes by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Dauphinoise Potatoes

Simple to Make, Very Versatile and Deliciously Skinny, Roasted Ratatouille by Skinny Kitchen with Nancy Fox

Rata­touille is a sim­ple and healthy veg­etable dish usu­ally loaded with suc­cu­lent Mediter­ranean veg­eta­bles. We love how many ways to serve this glo­ri­ous veg­etable dish. Once roasted, you can scram­ble with eggs, stuff a baked potato or serve…

Herb Potatoes by Tiffany

Tired with simple mashed potatoes, try this easy 5 ingredient fix.

Couscous Aux Legumes (Couscous and Vegetables) by Deborrah Justice

Buttery Mashed Potatoes by Frank Fariello

While it's true that we mostly eat Italian at home, there are some dishes that even I have to admit the French do better. (I hope nonna Angelina isn't listening....) One of them is potato puree, also known as mashed potatoes, and, more specifically, the incredibly buttery version made famous by Joel Robuchon at Jamin, his Paris…

Homemade Ricotta Cheese by kristy

It's only take you 30 mins to come up with your own fresh & nice batch of homemade cheese to fill in your belly.

Potato puree by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Potato puree

Lemon Tarragon Sauce by Mack Scarborough

excellent accompaniment to chicken dishes, such as Feta Stuffed Chicken Breast