Author: Regina Schrambling
Author: Julia Moskin
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Amanda Hesser
Author: Suzanne Hamlin
Author: Marian Burros
Author: Molly O'Neill
Author: Melissa Clark
Author: Amanda Hesser
Author: Molly O'Neill
Author: Marian Burros
Author: Molly O'Neill
Author: Suzanne Hamlin
Author: Molly O'Neill
Author: Mark Bittman
Author: Molly O'Neill
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
Author: Moira Hodgson
Author: Florence Fabricant
Author: Molly O'Neill
Author: Isabel Costa
Author: Patricia Wells
Author: Nancy Harmon Jenkins
Author: Elaine Louie
Author: Moira Hodgson
This recipe came to The Times from Bruno Davaillon, the executive chef of the celebrated Rosewood Mansion on Turtle Creek restaurant in Dallas. He uses...
Author: Tara Parker-Pope
Author: Molly O'Neill
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
Author: Barbara Kafka
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
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
"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: Craig Claiborne
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: Marian Burros
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
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
Author: Suzanne Hamlin
Author: Nancy Arum