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Casseroles & Gratins

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Although Jeremiah Tower originally developed this gratin to complement the roast—the real star of the menu—...

Unlike most pasta dishes, which are best served immediately, this baked rigatoni is perfect for preparing ahead and h...

Robert McGrath, the chef and owner of Roaring Fork in Scottsdale, Arizona, often pairs this regional twist on Boston ...

This sformato—an irresistible mashed-potato gratin—isn't on the menu at Anacleto and Tina Bleve's Bottega del Vino is...

A variation on the classic French pommes dauphinoise. You might need some salad leaves, perhaps arugula or baby spina...

Look for small, young, tender organic fennel bulbs.

This deliciously rich gratin is Robert Stehling's take on the Southern casseroles he refers to as "church-supper dish...

New Orleans is famous for "dirty" rice pilafs that get their brownish color from poultry giblets (including l...

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