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Casseroles & Gratins

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Inspired by the pickled pearl onions that became a family tradition ("Mom just served them straight out of the jar an...

A good loaf of cranberry-nut bread from a bakery has so much flavor that there's no need to trick it up with lots of ...

Cornmeal biscuits make a delicious crust for these smoky, spicy collard greens. Plus: Ultimate Thanksgiving Guide

Maria Helm Sinskey, culinary director of Robert Sinskey Vineyards in Napa Valley and author of the phenomenal cookboo...

These mashed sweet potatoes are topped with Gruyère then baked so that the cheese forms a nutty-flavored crust.

Maria Helm Sinskey claims that a rich gratin topped with cheesy bread crumbs is the only way her children, Ella, 8, a...

Clothing designer Billy Reid says, "Folks in the South start eating grits young. You learn to love them as a kid and ...

Sweet potatoes grow in abundance in Alabama, where sculptor Sandi Stevens' family eats them year-round. This casserol...

Photographer and Alabamian Robert Rausch grew up eating vegetable casseroles—he and his mother are both vegetarians. ...

"I love quiche, but it has to be several inches high and made right," says star chef Thomas Keller. This high-rising ...

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