F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Casseroles & Gratins

Sort by:
Results per page: 10 | 15 | 20
Showing 121-140 of 206

"It's impressive and somewhat different," says Wolfgang Puck of this savory terrine, one of his home-entertaining sta...

Paula Wolfert usually bakes gnocchi in gratins, relieving her of the stress of last-minute cooking. Good, light potat...

This fragrant side dish was born out of an argument between Bruce Aidells and Nancy Oakes on whether an entire head o...

This savory bread pudding, loaded with sweet squash, is based on a recipe meat master Bruce Aidells's wife, Nancy Oak...

F&W Test Kitchen's Grace Parisi updates classic creamed spinach by adding shiitake and aged Gouda and covering th...

It's easy to love broccoli smothered in a cheesy sauce. Here, the gratin gets an addictive spicy kick from a bit of c...

This indulgent gratin is the result of a trip Richard Betts took in 2006 to the Rhône Valley's renowned winery D...

Melissa Rubel Jacobson uses a few great shortcuts to make her creamy baked pasta. She starts by boiling the cauliflow...

Kugel is a baked pudding, usually made with noodles or potatoes. This version, prepared with shredded potatoes and fr...

In this recipe, adapted from Wine Bar Food by Tony Mantuano and his wife, Cathy, lush ricotta-filled crêpes bake...

Because they don't contain leavening (or dairy, which is prohibited at meat-based meals), coconut macaroon cookies ar...

Many Indian restaurants call any spiced rice dish biryani, but Suvir Saran insists, "Biryani must be layered." Here, ...

To help balance the irresistibly crispy top, sprinkle the baking dish with turbinado sugar to give the bottom of the ...

Jean-Georges Vongerichten is so fond of his wife Marja's ultrarich mac and cheese that it appears on the menu at the ...

To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines and apricots) cut into large wedges; or 4 ...

To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines and apricots) cut into large wedges; or 4 ...

This stunning plum-studded sabayon—an airy custard sweetened with clover honey and Moscato—is summer's answer to cr&#...

To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines and apricots) cut into large wedges; or 4 ...

To vary the filling here, use 4 pounds of berries (strawberries, blackberries and raspberries); or 4 pounds of plums,...

Jerry Traunfeld created this gorgeous gratin to highlight ripe, juicy tomatoes and other late-summer vegetables, whic...

Can’t find what you're looking for here? Try our recipe search:

advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
advertisement
Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.