Strata Recipes

Chef Kevin Gillespie has become a master of no-waste cooking. At his restaurant Revival in Decatur, Georgia, they use the leftover scraps from their house-smoked ham in stewed collard greens, fat back soup and the breakfast casserole they serve at brunch. This pillowy, satisfying strata is a great make-ahead brunch dish--serve it with a crisp green salad on the side.

This kale strata pairs a handful of simple ingredients alongside a generous sprinkling of grated Gouda for a deeply satisfying, easy dish.

The strata needs to be refrigerated for at least 4 hours or overnight before baking, so plan accordingly.

A strata (which roughly translates to "layered") is a savory bread pudding usually made with household staples: eggs, milk, bread, cheese. Max London's vegetable-rich version is worth the extra effort.

In this rich and hearty dish, bread, ham and cheese are baked in an eggy custard; grainy mustard and tarragon add a lovely, vibrant flavor.

A French take on strata, or savory bread pudding, this simple summer dish contains zucchini, onion and tomatoes layered with slices of baguette, then baked with chicken stock and a little cream.