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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...

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

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

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