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247 recipes · page 11 of 11

A white sauce built on a cooked butter and flour roux, with the milk beaten in by stages so it thickens smooth instead of lumpy.

Basil, pine nuts, garlic and cheese pounded to a coarse sauce, kept cold throughout so the leaves stay green instead of bruising brown.

Ragu and béchamel layered thin between dried pasta sheets, baked until the top blisters and rested so it cuts into squares.

Two rums with coconut, pineapple and grenadine, shaken and poured tall over ice so the red sinks through it.

Gin, maraschino, lemon and a measure of violet liqueur that turns it the pale grey-blue the drink is named for.

Tart Bramley apples and blackberries under a rubbed-in oat crumble, mixed by hand in one bowl with no mixer needed.

Pork and beef meatballs simmered in a pale sauce thickened with fried bread and almonds rather than flour.