The Basics

Yogurt Béchamel Sauce

Perfect for moussaka, lighter lasagnas and more

Feb 8, 2012 5:01 pm

Photo: jlastras on Flickr

Nobody pretends that béchamel is for dieters. It's a carefully-prepared mixture of flour, butter, milk and heavy cream which adds a creamy layer to the lucky dish you're adding it to. This recipe calls for the addition of Greek yogurt, which adds extra creaminess and a tangy flavor that's welcome in a world of so much heavy dairy.

The Basics

Basic Flaky, Buttery Pie Crust Recipe

A mini-crust that's perfect for handheld pies to-go

Jan 23, 2012 1:16 pm

More formally known as pâte brisée, this workhorse crust is relatively easy to manage and bakes up wonderfully flaky. It is the ideal choice for homemade pop tarts, but pairs perfectly with almost any filling in Handheld Pies.

The Basics

A Brief History of Chili Con Carne

Part 2 of the blueprint for chili mastery

Jan 19, 2012 2:01 pm

Anyone can create an original pot o’ red with the right blueprint, yet that first delicious spoonful only cracks the surface of chili con carne. Dig in and you’ll find a culinary rabbit hole of fiery flavors, ingredients, techniques and history. But to fully appreciate where this dish can go, you first need to know where it began.

The Basics

Chili Con Carne: The Anti-Recipe

Part 1 of the blueprint for chili mastery (updated)

Jan 18, 2012 2:01 pm

Chili con carne is perhaps the simplest single pot stew, the quintessential campfire cuisine and the original tailgate meal. Before the days of brats and beer koozies, 19th century Chili Queens of San Antonio stewed it in open air wagons while mariachi minstrels entertained stockmen, soldiers, rounders and prowlers.

The Basics

Easy Cornmeal Crust Recipe

A delicious crust for sweet or savory filling

Jan 17, 2012 1:56 pm

Photo: thebittenword.com on Flickr

Cornmeal crust is the perfect foil for meaty and cheesy savory pies — and of course for blueberries too. This is a crumbly dough, which makes it a great-pat-in-the-pan dough for structured pies. You can use yellow, white or blue cornmeal.

The Basics

Coconut Sticky Rice Recipe

An Asian rice dish that goes from savory to sweet

Nov 7, 2011 6:24 pm

Photo: pittaya on Flickr

Any dish on the continent of Asia that's served over rice can be served over coconut rice for an extra hit of flavor. Simply substitute half the water for coconut milk, and you're good to go. Using glutinous, or sticky rice puts you at an advantage, however. Not only do you have a fluffy bed of something...

The Basics

Simple Garlic Bread Recipe

It's not an Italian meal without garlic bread

Aug 2, 2011 6:31 pm

Photo: Mark Shaw

Would a table with red-checkered tablecloth, straw-wrapped bottle of Chianti and plates heaped with spaghetti and meatballs be complete without a hot, crunchy loaf of garlic bread? Of course not. Thankfully it's super-easy to make.

The Basics

Roasted Chicken with Lemon Butter Recipe

A simple roasted chicken with crispy potatoes

Aug 1, 2011 7:01 pm

http://www.amazon.com/Bird-Oven-Then-Some-Delectable/dp/1906868336/ref=sr_1_1?s=

photo: The_Smiths on Flickr

I’ll never tire of a butter-rubbed chicken roasted with rich, earthy potatoes tucked along its edges. Still, it’s nice to update the classic pairing with a simple tweak or two. Here, when the bird is almost done, I sprinkle whole parsley leaves and squeeze a few lemon quarters over the potatoes, then pop the whole thing back into the oven. The herb ...