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Casseroles & Gratins

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The savory flavor here comes from truffled pecorino, but you can substitute truffled butter for the regular butter in...

In this recipe from the River Cottage Fish Book, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, ...

This giant Provençal casserole is called a panade. It’s a gooey, crispy meal-in-one.Slideshow: Great One-Dish Meals

For Aida Mollenkamp, spiced Moroccan tagines are a dinner-party staple because they can be made in advance. “In case ...

“Beans are incredibly easy to scale up: Cooking enough beans for 20 people is not really any harder than cooking them...

In this rich and hearty dish, bread, ham and cheese are baked in an eggy custard; grainy mustard and tarragon add a ...

In Northern Italy, pizzoccheri are short, flat buckwheat noodles cooked with cabbage and potatoes and layered with ch...

Jarred piquillo peppers and imported canned tuna from Spain add an Iberian twist to the classic American tuna cassero...

A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a dist...

Few Americans eat pasta for breakfast, but this Greek-inspired recipe with orzo, leeks and bacon aims to make a few c...

In a clever twist on clafoutis (a dessert of fruit baked in a sweet custardy batter), Grace Parisi makes this savory ...

High-quality pasta makes a big difference in this decadent dish: The shells retain their beautiful texture instead of...

Goat cheese fans will love the tang that the cheese adds to this sweet and luscious gratin, with its crispy topping. ...

This big baked corn, red pepper, lima and green bean casserole has a crispy, cheesy topping. Slideshow: Vegetarian C...

This is ratatouille imagined as beautiful little rolls of eggplant, zucchini, bell peppers, mozzarella and anchovy, a...

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