Casseroles & Gratins
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Goat cheese fans will love the tang that the cheese adds to this sweet and luscious gratin, with its crispy topping. ...
High-quality pasta makes a big difference in this decadent dish: The shells retain their beautiful texture instead of...
In a clever twist on clafoutis (a dessert of fruit baked in a sweet custardy batter), Grace Parisi makes this savory ...
Few Americans eat pasta for breakfast, but this Greek-inspired recipe with orzo, leeks and bacon aims to make a few c...
A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a dist...
Jarred piquillo peppers and imported canned tuna from Spain add an Iberian twist to the classic American tuna cassero...
In Northern Italy, pizzoccheri are short, flat buckwheat noodles cooked with cabbage and potatoes and layered with ch...
In this rich and hearty dish, bread, ham and cheese are baked in an eggy custard; grainy mustard and tarragon add a ...
“Beans are incredibly easy to scale up: Cooking enough beans for 20 people is not really any harder than cooking them...
For Aida Mollenkamp, spiced Moroccan tagines are a dinner-party staple because they can be made in advance. “In case ...
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