Casseroles & Gratins

Dave Matthews loves making this casserole, layered with roasted zucchini, mushrooms, tomato sauce, feta and provolone...

August in the Midwest brings a profusion of fresh-zucchini dishes; zucchini casseroles (not to mention zucchini bread...

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

Like a frugal Alsatian housewife, Jean-Georges Vongerichten uses the asparagus peels to make a fragrant broth. When h...

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

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

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

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

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

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

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

Plus: More Vegetable Recipes and Tips

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