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Casseroles & Gratins

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"It's impressive and somewhat different," says Wolfgang Puck of this savory terrine, one of his home-entertaining sta...

Paula Wolfert usually bakes gnocchi in gratins, relieving her of the stress of last-minute cooking. Good, light potat...

This fragrant side dish was born out of an argument between Bruce Aidells and Nancy Oakes on whether an entire head o...

This savory bread pudding, loaded with sweet squash, is based on a recipe meat master Bruce Aidells's wife, Nancy Oak...

F&W Test Kitchen's Grace Parisi updates classic creamed spinach by adding shiitake and aged Gouda and covering th...

It's easy to love broccoli smothered in a cheesy sauce. Here, the gratin gets an addictive spicy kick from a bit of c...

This indulgent gratin is the result of a trip Richard Betts took in 2006 to the Rhône Valley's renowned winery D...

Melissa Rubel Jacobson uses a few great shortcuts to make her creamy baked pasta. She starts by boiling the cauliflow...

Kugel is a baked pudding, usually made with noodles or potatoes. This version, prepared with shredded potatoes and fr...

In this recipe, adapted from Wine Bar Food by Tony Mantuano and his wife, Cathy, lush ricotta-filled crêpes bake...

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