Layer thinly sliced potatoes in a gratin dish, and then take your time sautéing the leeks, letting them turn a little golden and crisp around the edges,...
Author: Melissa Clark
There's nothing complicated about this potato salad - it's really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous...
Author: William Norwich
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that...
Author: Julia Moskin
This rich, cheese-laden gratin is a more savory take on the usual Thanksgiving sweet potato casserole, with sage and rosemary giving it an herbal bite....
Author: Melissa Clark
Jim Leiken, the executive chef at DBGB Kitchen & Bar, cooked us this hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that...
Author: Elaine Louie
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J. Kenji López-Alt, has been engineered...
Author: Emily Weinstein
Fresh herbs enhance any basic stuffing, like this recipe based on cornmeal. You may want to add toasted nuts, like chestnuts, pecans or walnuts. It can...
Author: Pierre Franey
Author: Pierre Franey
Author: Jane E. Brody
Author: Nancy Arum
The vegetarians and vegans at your table will love this, but so will the meat eaters. Orange is a flavor that complements sweet potatoes, and the walnut...
Author: Martha Rose Shulman
If you think you don't like green bean casserole, withhold judgment until you've tried this entirely from-scratch version. It has all the classic elements...
Author: Sarah Jampel
Author: Robert Farrar Capon
This simple recipe allows the richness of potatoes and cream to shine through unadorned, and it is easily assembled. A gratin dish is not necessary; try...
Author: Amanda Hesser
A request from a reader for a quinoa and carrot kugel inspired this week of recipes. I have no idea if this caraway-scented version resembles the kugel...
Author: Martha Rose Shulman
Author: Florence Fabricant
To accommodate the time constraints of modern life, more and more Thanksgiving dinner hosts are proposing potluck. The change has caused a subtle shift...
Author: Molly O'Neill
This pretty gratin is not as rich as it tastes. I blend the kernels from one of the ears of corn with eggs and milk for a sweet, rich custard that holds...
Author: Martha Rose Shulman
This is a very comforting and pretty main dish with several layers of good flavor.
Author: Martha Rose Shulman
Author: Denise Landis
Author: Craig Claiborne With Pierre Franey
This luxurious vegetarian stuffing recipe from Daniel Humm, the chef of Eleven Madison Park and NoMad in New York, came to The Times in 2010 when the Well...
Author: Tara Parker-Pope
Author: Molly O'Neill
This version of the classic Thanksgiving side dish forgoes the traditional marshmallow topping for a generous sprinkle of brown sugar, butter and pecans....
Author: Marian Burros
Author: Craig Claiborne
This is a typical Thanksgiving dish in southern Louisiana.
Author: Kim Severson
Author: Mark Bittman
"People dismiss gratins as being old- fashioned, but that's exactly what I like about them," the chef Eric Ripert told The Times in 2002. "They're not...
Author: Florence Fabricant
Author: Florence Fabricant
Author: Marian Burros
Author: Mark Bittman
Author: Elaine Louie
A layered potato casserole, a gratin is a French dish named for both the technique and the dish it's baked in: a fairly shallow, oval, oven-safe baking...
Author: Tara Parker-Pope
Author: Florence Fabricant
Author: The New York Times
Author: Amanda Hesser
Author: Amanda Hesser
Author: Mark Bittman
Author: Molly O'Neill
Author: Craig Claiborne
Author: Marian Burros
Author: Suzanne Hamlin
Author: Suzanne Hamlin
Author: Molly O'Neill
Author: Florence Fabricant
Author: Craig Claiborne And Pierre Franey
Author: Suzanne Hamlin
Author: Robert Farrar Capon
Millet can be dry, but here there's lots of custard to moisten it, and it works really nicely to hold this gratin together. I used 1 1/4 cups cooked millet...
Author: Martha Rose Shulman