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Here's a step-by-step tutorial to pure savory decadence. (Photo: <a href="http://www.flickr.com/photos/jlastras/">jlastras</a> 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. Add plenty of grated cheese, and you’ve got the base for perfect macaroni and cheese no matter what happens. Our second-favorite way to use this rich stuff is in moussaka, a Greek dish bearing resemblance to lasagna. Or maybe lasagna bears resemblance to moussaka. We’ll let the Greeks and Italians fight that one out.

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.