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Casseroles & Gratins

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

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...

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

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

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

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

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 ...

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

For this dish, it's best to use large shrimp and thick chunks of skinless cod, sea bass, halibut, monkfish or swo...

Unlike many potato gratins, which are rich with cream and cheese, this light one is flavored with stock.

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