Pretty as a picture and indulgently rich, chicken Béchamel makes a lovely weekend meal. Brown the chicken, bake in Bechamel sauce, sprinkle cheese on top, broil and voila!
Cook time: 45 minutes
Servings: 4 people
Chicken Béchamel
Main Course
White beef stew
Beef and vegetables are cooked until tender then simmered with Bechamel sauce thickened with cream.
Cook time: 2 hours 30 minutes
Servings: 4 people
Japanese chicken curry
A less spicy version of the ubiquitous South and Southeast Asian stew that we call curry but just as rich and delicious. Two things make it unique: curry roux and grated apple.
Cook time: 1 hour
Servings: 4 people
Pad see ew
Pad see ew (literally, “fried soy sauce”) is the Thai adaptation of the Chinese chow fun, much like the char kway teow of Singapore and Malaysia.
Cook time: 10 minutes
Servings: 4 people
Japanese beef and potato stew (nikujaga)
Salty, sweet and full of umami richness, nikujaga is a delicious dish that you’re not likely to find in a restaurant.
Cook time: 40 minutes
Servings: 4 people