Casseroles & Gratins

Although we tested three different Bolognese-style lasagnas with creamy béchamel sauce, we decided that the defi...

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

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: ...

Plus: More Pasta Recipes and Tips

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

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

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...

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...

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

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

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

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

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