Casseroles & Gratins

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...

With the publication of two new casserole cookbooks, it seems these one-dish meals will be a staple. F&W's Melissa Ru...

This gratin combines tender braised fennel, crunchy bread crumbs and an over-the-top Parmigiano-Reggiano cream sauce....

F&W's Melissa Rubel Jacobson created this recipe to use up extra dried mushrooms and odds and ends of pasta. Whil...

Cooks usually reserve dark, tough leek greens for stock. Here, Grace Parisi sautés them until they're soft and s...

Jose Garces learned how to make a classic potato gratin while studying at Kendall College's cooking school in Chicago...