This versatile French mother sauce is the foundation for many dishes, from creamy pasta sauces to soufflés. The basic white sauce can be modified in countless ways to complement different dishes. Source: Joy of Cooking (2019), p. 548 Ingredients White Sauce (Basic Béchamel) 2 tbsp butter 2 tbsp all-purpose flour 1 cup milk Salt and black or white pepper, to taste Grated or ground nutmeg, to taste Optional Flavor Infusion 1 bay leaf 1 thick onion slice stuck with 2 whole cloves Thick Béchamel Variation 3 tbsp butter 3 tbsp all-purpose flour 1 cup milk Directions I. Basic White Sauce (Béchamel) To add flavor (optional), infuse the milk first: Bring it to a boil in a medium saucepan over medium heat with bay leaf and onion with cloves. Immediately take off the heat, cover, and let stand for 15 minutes. Fish out the onion and bay leaf and proceed as directed. Melt in a medium saucepan over medium-low heat: butter. Whisk in until well blended and smooth, about 1 1/2 minutes: flour. Remove the pan from the heat and slowly whisk in: milk. Return the pan to the heat and bring to a simmer, whisking constantly to prevent lumps. Continue to cook, whisking, until the sauce is smooth and hot and has thickened, 1 to 2 minutes. If you are using this sauce as is, season to taste with: salt, pepper, and nutmeg. II. Thick Béchamel Prepare White Sauce, using 3 tbsp butter, 3 tbsp flour, and 1 cup milk. Recipe Tips White sauce should be used immediately or kept warm in a double boiler with a piece of butter on top to prevent a skin from forming. For a richer sauce, substitute half-and-half or light cream for some or all of the milk. Common variations include Mornay sauce (add grated Gruyère or Parmesan cheese) and soubise sauce (add sautéed onions). This sauce is perfect for creamed vegetables, pasta dishes, and as a base for gratins and casseroles.

This homemade version of the classic fair food favorite brings all the nostalgic flavor without having to wait for the county fair. The cornmeal batter creates that distinctive crispy exterior while keeping the hot dog juicy inside. Source: Joy of Cooking (2019), p. 143 Ingredients 1/2 cup plus 2 tbsp yellow cornmeal 1/4 cup all-purpose flour 1 tbsp sugar 1/2 tsp salt 1/4 cup plus 3 tbsp buttermilk 1 large egg 1/4 tsp baking soda 3 inches vegetable oil (for frying) 8 hot dogs Ketchup and mustard, for serving Directions Please read about Deep-Frying techniques before beginning. Whisk until smooth: cornmeal, flour, sugar, salt, buttermilk, egg, and baking soda. Let the batter rest 10 minutes to thicken. Heat to 375°F in a deep-fryer, deep heavy pot, or Dutch oven: vegetable oil. Meanwhile, impale on wooden skewers: hot dogs. Pour the batter into a tall, narrow glass and dip each skewered hot dog in the batter, turning to coat evenly. Fry the corn dogs, turning the skewers for even cooking, until browned, 3 to 4 minutes. Keep warm in the oven until all are fried. Serve with: ketchup and mustard. Recipe Tips To make buttermilk, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5-10 minutes. Wooden skewers should be soaked in water for at least 30 minutes before using to prevent splintering. For extra crispiness, you can double-dip the hot dogs in the batter. Try adding a tablespoon of cornstarch to the batter for an even crispier exterior. Mini corn dogs can be made using cocktail wieners and shorter skewers - just reduce the frying time to about 2 minutes. Make sure the oil temperature stays at 375°F for best results - too hot and they’ll burn, too cool and they’ll be greasy.

The bread crumb coating is essential for Eggplant Parmigiana. You may also peel and cut the eggplant as directed here and fry in a batter (we especially like them dipped in Pakora Batter). Source: Joy of Cooking (2019), p. 238 Ingredients 1 medium eggplant, stem ends trimmed 3 large eggs 1 tbsp water 1/3 cup flour 1 1/2 cups dry bread crumbs 1/4 to 1/2 cup grated Parmesan (2 to 4 ounces) 1 1/2 tsp dried rosemary, thyme, or oregano, crumbled 1 1/2 tsp salt 1 tsp black pepper 1/4 cup vegetable oil Directions Peel and cut into 1/2-inch-thick slices or sticks: eggplant. If desired, salt the eggplant as instructed. Whisk together in a shallow bowl: eggs and water. Dredge the eggplant in: flour. Shake off the excess, dip in the egg mixture, letting the excess drip off, and dredge in a mixture of: bread crumbs, Parmesan, herbs, salt, and black pepper. Arrange the eggplant slices on a wire rack and let dry for at least 30 minutes (or overnight in the refrigerator). Heat in a large skillet over medium-high heat: vegetable oil. Add as many eggplant slices as will fit without crowding and cook for 4 to 5 minutes on each side. Transfer to a plate. You may have to add more oil to fry the remaining batches. Recipe Tips Salting the eggplant helps remove excess moisture and bitterness. To salt, place slices in a colander, sprinkle with salt, and let stand for 30 minutes. Rinse and pat dry before proceeding. For Eggplant Parmigiana, layer the fried eggplant with tomato sauce and mozzarella cheese, then bake until bubbly. Try serving with a side of marinara sauce for dipping. The eggplant can be breaded several hours in advance and refrigerated until ready to fry.

This classic Cajun dish combines chicken, sausage, rice, and vegetables in a savory, spicy one-pot meal. Traditional jambalaya is comfort food at its finest and perfect for feeding a crowd or having leftovers for busy weeknights. Source: Joy of Cooking (2019), p. 331 Ingredients 2.5 pounds bone-in chicken parts (legs, thighs, wings, or breasts) 1 tsp salt 1/2 tsp black pepper 2 tbsp vegetable oil 12 oz keilbasa, andouille sausage, or smoked sausage, sliced Alternatively, use 8 ounces smoked ham, diced 1 medium onion, chopped 1 medium green bell pepper, diced 1 celery rib, chopped 3 garlic cloves, minced 1 cup long-grain white rice 2 tbsp tomato paste 1/4 to 1 tsp cayenne pepper, to taste 2 cups chicken stock or broth or water One (14.5 oz) can diced tomatoes 1/2 tsp salt 1/2 tsp dried thyme 1 bay leaf 1/4 cup chopped parsley Directions Season the chicken parts with (1 tsp) salt and (1/2 tsp) black pepper. Heat in a large skillet or Dutch oven over medium heat (2 tbsp) vegetable oil. Add the chicken and cook, turning once, until browned on all sides, about 10 minutes. Transfer the chicken to a plate. Add to the skillet and brown the sausage (keilbasa) or smoked ham. Transfer to the plate with the chicken. Drain off all but 2 tablespoons of the drippings. Add and cook, stirring, until softened, about 8 minutes: onion, green bell pepper, celery rib, and garlic cloves. Add and cook for 2 minutes, stirring to coat: rice, tomato paste, and cayenne pepper. Stir in: chicken stock/broth, diced tomatoes, (1/2 tsp) salt, thyme, and bay leaf. Return the chicken and keilbasa to the skillet. Cook, covered, over medium-low heat until the liquid is absorbed and the chicken is cooked through, about 20 minutes. Cook, uncovered, until the sauce thickens, 5 to 8 minutes. Discard the bay leaf. Stir in before serving: chopped parsley. Recipe Tips For an authentic flavor, use andouille sausage, which is a spicy smoked sausage traditional to Cajun cuisine. The heat level can be adjusted by varying the amount of cayenne pepper. This dish can be made with other proteins such as shrimp or crawfish, added near the end of cooking.

This classic Italian dish layers fried eggplant with tomato sauce and cheeses for a hearty, satisfying meal. It’s perfect as a main course served with a simple salad, or as a side dish alongside your favorite Italian entrée. Source: Joy of Cooking (2019), p. 238 Ingredients Fried Eggplant 3 cups tomato sauce, store-bought or homemade 2 tsp dried oregano 1/4 tsp black pepper 1 1/2 cups shredded mozzarella (6 ounces) 2/3 cup grated Parmesan (about 2 1/2 ounces) 2 tsp chopped parsley Directions Prepare or have ready: Fried Eggplant and tomato sauce. Position a rack in the upper third of the oven. Preheat the oven to 425°F. Coat a 13×9-inch baking dish with half of the tomato sauce. Arrange the fried eggplant slices in a single layer, or slightly overlapping if necessary, in the dish. Top with the remaining tomato sauce and: oregano and black pepper. Combine and sprinkle over the eggplant: mozzarella and Parmesan. Sprinkle over the top: chopped parsley. Bake until the cheese is melted and bubbling, about 15 minutes. Serve at once. Recipe Tips For the best flavor, use homemade tomato sauce or a high-quality store-bought variety. Make ahead: You can assemble the dish up to 24 hours in advance and refrigerate. Allow extra baking time if cooking from cold. Leftovers can be refrigerated for up to 3 days and reheated in a 350°F oven until warmed through. For a variation, add layers of grilled zucchini or roasted red peppers.

This is a delicious way to use leftover rice. In fact, leftover rice works best since its excess moisture has evaporated, making it easier to fry and brown. This versatile dish is perfect for a quick weeknight dinner or as a side dish for your favorite Asian-inspired meal. Source: Joy of Cooking (2019), p. 332 Ingredients 3 to 4 cups cold cooked rice 4 eggs 1/2 tsp salt 1 tbsp vegetable oil 2 tbsp vegetable oil 1-inch piece ginger, peeled and minced 2 cloves garlic, minced 1 carrot, finely diced 1/2 cup frozen green peas 3 green onions, thinly sliced 2 tbsp soy sauce, or to taste 1 tsp toasted sesame oil, or to taste Directions In a bowl, whisk together the eggs and salt. Heat a large nonstick skillet or wok over medium heat until hot. Pour in (1 tbsp) vegetable oil, tilting the skillet to coat. Add the eggs all at once. As the eggs set, push the edges toward the center and tilt the skillet to redistribute uncooked egg. When completely set, break the egg into clumps and transfer to a bowl. Pour (2 tbsp) vegetable oil into the skillet and heat over medium-high heat. Add the ginger and garlic, cook until fragrant, about 1 minute. Add the carrot and peas, cook until peas are thawed and carrots are just tender, about 3 minutes. Add the cold cooked rice, cook until warmed through, about 3 minutes. Stir in the cooked eggs, green onions, soy sauce, and toasted sesame oil. Serve hot as a main dish or as a side. Optional Additions Add any of the following at the same time as the carrot and peas: ...

Desperate parents have been hiding nutritious vegetables under a cloak of Mornay for decades, and it is the backbone of a good Macaroni and Cheese. It can be spread over everything from cauliflower to lobster, then browned in the oven or under a broiler. Source: Joy of Cooking (2019), p. 548 Ingredients Béchamel 1/4 to 1 cup firmly packed finely grated cheese (1 to 4 ounces) Salt to taste Pinch of cayenne pepper or hot paprika Pinch of grated or ground nutmeg or mace (A few drops of dry white wine or lemon juice) Directions Prepare: Béchamel sauce. When it is smooth and hot, reduce the heat to low and stir in: cheese. Cook, stirring, just until the cheese is melted, or the cheese may turn stringy. Season with: salt, cayenne pepper or hot paprika, and nutmeg or mace. Should the sauce become stringy, bring it just to a simmer and whisk in: (a few drops of white wine or lemon juice). Then remove from the heat. Recipe Notes Using equal parts Gruyère and Parmesan is traditional, but practically any aged cheese, alone or in combination, can be very good. Try Swiss or Cheddar, or mix milder cheeses with sharper pungent ones like Gorgonzola, Roquefort, and Stilton. For a richer, cheesier sauce for broccoli or baked potatoes, use the larger amount of cheese listed. This sauce is perfect for macaroni and cheese, vegetable gratins, or drizzled over seafood. For an elegant presentation, spread over prepared dishes and brown quickly under the broiler.

This recipe for Italian Chicken Lettuce Wraps is a delightful and healthy dish that combines the flavors of grilled chicken with fresh vegetables and a variety of toppings. The use of butter lettuce leaves as a wrap adds a refreshing crunch, making it a perfect option for a light lunch or dinner. Source: Dinners Ready! by Ree Drummond (2023), p. 173 Makes: 6-8 servings Cook Time: 30 minutes Ingredients For the Chicken 1/4 cup olive oil 2 tbsp olive oil 1 tbsp fresh rosemary, minced 1/2 tsp red pepper flakes 3 cloves garlic, minced 1 lemon, zested and juiced 1 tsp salt 1/2 tsp black pepper 4 chicken breasts, cutlets 1 cup grape tomatoes, quartered 1/2 red onion, diced For Serving 1/2 cup pecorino cheese, grated 1/2 cup feta cheese, crumbled 1/4 cup pesto, prepared 1/4 cup pine nuts, toasted fresh basil, whole leaves balsamic glaze, for drizzling 10-12 butter lettuce leaves, washed and dried Directions In a large bowl, combine the olive oil, rosemary, red pepper flakes, garlic, lemon zest, salt, and black pepper. Add the chicken and toss to coat. Pre-heat a grill or grill pan over medium-high heat. Cook both sides of the chicken for 4-5 minutes until cooked through. Remove the chicken from the grill and let it rest for 5 minutes. Cut the chicken into bite-sized pieces. Tomato Topping: In a bowl, combine the grape tomatoes and red onion. Toss with a drizzle of olive oil, lemon juice, and a pinch of salt and pepper. Stir to combine. To assemble, place a few pieces of chicken in the center of each butter lettuce leaf. Top with the tomato topping, pecorino cheese, feta cheese, pesto, and pine nuts. Drizzle with balsamic glaze and garnish with fresh basil. Serve immediately and enjoy your Italian Chicken Lettuce Wraps! Variations Save more time by using pre-cooked chicken or rotisserie chicken.

This is a simple and delicious recipe for beef tacos. The combination of spices and toppings makes for a flavorful meal that everyone will love. Makes: 2 cups Source: Spice Island Taco Seasoning Ingredients 1 lb ground beef 3 tbsp Spice Island Taco Seasoning 3/4 cup water 1 can (15 oz) black beans, drained and rinsed Directions In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat. Add the Spice Island Taco Seasoning and water to the skillet. Stir to combine and bring to a simmer. Cook for 5-7 minutes, or until the sauce has thickened. Add the black beans to the skillet and stir to combine. Cook for an additional 2-3 minutes, or until heated through.

Chicken Pot Pie Skillet is a comforting and hearty dish that combines tender chicken, vegetables, and a creamy sauce, all topped with flaky biscuits. This one-pan meal is perfect for busy weeknights and is sure to please the whole family. Source: Dinners Ready! by Ree Drummond (2023), p. 166 Makes: 6 servings Cook Time: 30 minutes Ingredients 2 tbsp butter 2 tbsp olive oil 3 chicken breast cutlets salt and pepper to taste 1 unbaked refrigerated pie crust (sold in a roll) 1 tsp fresh thyme leaves 1/2 cup plus 2 tbsp heavy cream 1 yellow onion, diced 3 cloves garlic, minced 1/4 cup all purpose flour 2 cups low sodium chicken broth 2 cups mixed frozen vegetables Directions Preheat the oven to 425°F. Heat the butter and olive oil in a large oven-safe skillet over medium heat. Season chicken with salt and pepper on both sides. Then add to the skillet. Cook until golden on both sides, about 3-4 minutes per side. Meanwhile unroll the pie crust onto parchment paper and sprinkle half of the thyme on top. Run a rolling pin over the crust to press the thyme into the crust. Brush 2 tbsp of the heavy cream over the surface of the crust. Lay the dough round on a sheet pan until golden, 9-10 minutes. Set aside. Remove the chicken from the skillet to a plate. Add the onion and garlic to the skillet and cook until onion starts to soften, stirring frequently about 4-5 minutes. Sprinkle the flour over the onion and garlic and stir to coat. Cook stirring for 1 minute until onion is well coated and the flour is cooked a bit. Pour in the chicken broth and stir to combine. Let the mixture simmer for 3 minutes until it thickens slightly. Stir in the remaining (1/2 cup) heavy cream. Add a pinch of salt and pepper, the remaining (1/2 tsp) thyme. Reduce heat to low. Let simmer for 5 minutes. Transfer the chicken to a cutting board and chop into bite-sized pieces. Add mixed vegetables to the sauce and stir to combine. Add the chicken back to the skillet and stir to combine. Let the mixture simmer for a few minutes. Taste and adjust seasoning if necessary. Ladle the mixture into bowls and top with the pie crust. Sprinkle remaining thyme on top. Variations Add a pinch of tumeric to the sauce for a golden color. Use biscuit dough instead of pie crust for a different texture.