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Casseroles & Gratins

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To save time and effort, use a mandoline or food processor to slice the potatoes.

Slideshows: More Casserole Recipes

What's unusual about this terrific gratin is that the squash is cooked and mashed before it's baked with crea...

Plus: Ultimate Holiday Guide Plus: More Vegetable Recipes and Tips

The cherry tomatoes in Jacques Pépin's simple gratin add color to a winter menu and hold their shape well du...

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...

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