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Casseroles & Gratins

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This outrageously rich sauce, flavored with salty, nutty Manchego, gets poured on sautéed cauliflower and baked ...

To make sure this gratin is rich and luscious, be sure to squeeze all the excess liquid from the spinach before addin...

Marc Murphy grew up eating this intensely cheesy baked spaghetti. "When I was young, we lived in Genoa, where spa...

Marc Murphy was inspired to make this bacony potpie by his chef de cuisine, Frank Proto, whose grandmother's spec...

Marco Gallotta's unorthodox take on cannelloni pairs a chive-flecked ricotta filling with an intensely flavored toppi...

Seen Lippert's take on this savory Italian pie has three kinds of cured meat and three types of cheese stuffed into a...

This entertainingly garish recipe (it has a topping of black olives, sprouts and sliced avocado) is Peru's version of...

This is Emmanuel Piqueras's riff on a traditional, rustic Peruvian dish of mountain trout cooked with lots of gar...

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