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Casseroles & Gratins

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Spoon bread, a cross between corn bread and soufflé, is a Southern classic. Robert Stehling likes to add cooked ...

Wagon wheels, or rotelle, are Chicago pastry chef Gale Gand's son Gio's first choice for this dish because he thinks ...

Adapted from a recipe in the Hunger is the Best Sauce cookbook, published in 1944 by the Service League of St. Luke's...

Despite its sweetness, this is a side dish, not a dessert. It would be good with pork, turkey, duck or game. Plus: Po...

Chilaquiles is a Mexican dish originally created to use up leftovers. It's traditionally made with corn tortillas, ch...

Plus: More Pasta Recipes and Tips

The chicken has to marinate overnight, so plan accordingly. Plus: More Chicken Recipes and Tips

Suzanne Goin's rich bread pudding, served at her new wine bar A.O.C., is wonderful with roast poultry or meat. Plus: ...

This dish comes from the R¡o de la Plata, an area heavily populated by Italian immigrants. Don't be put off ...

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