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Casseroles & Gratins

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To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines and apricots) cut into large wedges; or 4 ...

This stunning plum-studded sabayon—an airy custard sweetened with clover honey and Moscato—is summer's answer to cr&#...

To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines and apricots) cut into large wedges; or 4 ...

To vary the filling here, use 4 pounds of berries (strawberries, blackberries and raspberries); or 4 pounds of plums,...

Jerry Traunfeld created this gorgeous gratin to highlight ripe, juicy tomatoes and other late-summer vegetables, whic...

Grace Parisi proves that making potpie doesn't have to take a long time with this one-skillet version, prepared with ...

This eggplant Parmesan is all it should be: delicate slices of fried eggplant nestled in a bright, tangy tomato sauce...

In Italian cuisine, a sugo is a gravy or sauce. Here, Ethan Stowell prepares a pork sugo by braising pork shoulder un...

This hearty pasta dish is studded with chunks of Italian sausage and mixed with a quick garlic-infused tomato sauce. ...

Sweet roasted slices of fennel topped with herbed bread crumbs make for a fabulous freezer-to-oven side dish. Plus: U...

Jose Garces learned how to make a classic potato gratin while studying at Kendall College's cooking school in Chicago...

Cooks usually reserve dark, tough leek greens for stock. Here, Grace Parisi sautés them until they're soft and s...

Jose Garces says this dish best exemplifies his Thanksgiving menu: traditional at its core but with unexpected Latin ...

Chef Laurence Jossel created this stripped-down version of the classic French stew, with creamy white beans, luscious...

This corn bread dressing includes plenty of brussels sprouts, so it's like two classic Thanksgiving side dishes i...

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