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Casseroles & Gratins

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This is a terrific all-in-one meal and an inventive use for salmon: Grace Parisi nestles the fillets in crunchy hunks...

At the end of their wine-and-cheese parties, Cheesewhizzes Helen Jane Hearn and Natalie Wassum gather any leftovers t...

Anna Thomas's 1970s book, The Vegetarian Epicure, is iconic; updated in the '90s and rechristened The New Vegetarian ...

The judges applauded the rusticity of this gooey lasagna, packed with cheese and sausage. The style is called free-fo...

Marcia Kiesel’s earthy, meaty lasagna features two types of mushrooms, rich mushroom stock, truffled pecorino cheese ...

 Tips from the F&W Test Kitchen

The restaurant at Abruzzo's Sextantio hotel serves centuries-old recipes like this simple dish of layered summer vege...

Three different types of cheese, plus sour cream and egg yolks, make this recipe from chef Ben Vaughn of Restaurant G...

This breakfast casserole topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slo...

"I have a hard time getting excited by beef," Kristin Kimball confesses. "Steak bores me, and roasts can come out dr...

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