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Casseroles & Gratins

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Hess Winery • February 2004

Star Ingredient: Quercus Umbriae Giudia Artichokes If cooks were asked to name the vegetables they find most intimid...

There's no custard in this bread pudding, so it's more like a hot, tangy bread salad—a super accompaniment to the lam...

Plus: More Vegetable Recipes and Tips

When all his Thanksgiving guests have gone home, Lee Hefter packs up the leftover vegetables and gravy and cuts the t...

Classically trained chef Bob Waggoner is known for his haute update of low-country cuisine at Charleston Grill in Cha...

Salsify is a root vegetable that's shaped like a skinny parsnip and has blackish skin with white flesh. It tastes a l...

Plus: More Vegetable Recipes and Tips

This outrageously rich sauce, flavored with salty, nutty Manchego, gets poured on sautéed cauliflower and baked ...

To make sure this gratin is rich and luscious, be sure to squeeze all the excess liquid from the spinach before addin...

Marc Murphy grew up eating this intensely cheesy baked spaghetti. "When I was young, we lived in Genoa, where spa...

Marc Murphy was inspired to make this bacony potpie by his chef de cuisine, Frank Proto, whose grandmother's spec...

Marco Gallotta's unorthodox take on cannelloni pairs a chive-flecked ricotta filling with an intensely flavored toppi...

Seen Lippert's take on this savory Italian pie has three kinds of cured meat and three types of cheese stuffed into a...

This entertainingly garish recipe (it has a topping of black olives, sprouts and sliced avocado) is Peru's version of...

This is Emmanuel Piqueras's riff on a traditional, rustic Peruvian dish of mountain trout cooked with lots of gar...

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