Casseroles & Gratins

In India, where rice is an exalted grain, the biryani is an exalted rice dish. It's typically served at weddings and ...

This deliciously moist macaroni gratin is a far cry from American macaroni and cheese. Chef Benoît Guichard cook...

The small town of Oxford, in the hills of north Mississippi, is one of the capitals of southern literature. It's ...

If you can't find spicy brick red de árbol chiles, use dried Thai or Chinese ones.

In this typical Lyonnais gratin, cooked endives are browned in bacon fat and then broiled under a blanket of cheese. ...

Sweet potatoes and pecans are major fall crops in the deep South, and this casserole is a staple on holiday tables th...

If you don't have aged balsamic vinegar, cook down regular balsamic to concentrate the flavor: boil 3 tablespoons ove...

Grace Parisi used to avoid Jerusalem artichokes, or sunchokes, because they were so annoying to peel. Now she enjoys ...

For this one-dish feast, corn tortillas are layered with sliced poached chicken breasts, cilantro, two kinds of chees...

Chef Betsy Nelson fills a rye-flour tart crust with layers of potato and onion; this is a simplified version. Plus: M...

Serve this tian, or gratin, as a side dish or as a light main course with a green salad.

For this rich, tasty main course, soak the bread in the egg mixture while you cut up the other ingredients.