Casseroles & Gratins

Do lasagna cupcakes sound like a great idea or just plain wrong? Either way, they're part of a savory cupcake trend—b...

Chef Naomi Pomeroy of Beast in Portland, Oregon, makes this casserole with chanterelle mushrooms and homemade bread c...

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...

At Suzanne Goin and Caroline Styne's Tavern in Los Angeles, chef Julie Robles makes this vegetarian gratin in individ...

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

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

 Tips from the F&W Test Kitchen

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

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

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

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

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

When your garden's too prolific, have friends over for a swap: your excess produce for theirs. But save some vege...

A French take on strata, or savory bread pudding, this simple summer dish contains zucchini, onion and tomatoes layer...

This Chilean classic, called pastel del choclo, contains a bit of everything: chicken, ground beef, hard-boiled eggs,...

The moist and fragrant casserole pastitsio combines béchamel (a sauce of butter, flour and milk), pasta, ground ...

Chef Way Takashi Yagihashi serves a pot of broth with tofu and vegetables, including kombu (a seaweed). Diners pluck ...

Use a mandoline to cut the vegetables into thin slices; they will turn tender when baked with chicken broth and a lit...

This pairing of chopped lamb with a mashed-potato topping is one of the most beloved British classics. Chef Tom Aiken...