Casseroles
Comfort in a casserole dish. Recipes from The New York Times archive and NYTCooking.com.
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Fennel, Kale and Rice Gratin Recipe
Two types of greens provide delicious contrast in this comforting yet light dish, which is perfect for a weeknight dinner or a festive side. It's a flexible recipe, lending itself to all sorts of adaptations. Make it once, and then make it your own. (Photo: Andrew Scrivani for NYT)
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Breton Tuna and White Bean Gratin Recipe
Like a tuna casserole given a makeover, this pantry dinner is modern, sleek and a whole lot more elegant than anything your grandmother used to serve. The key is using really good-quality tuna, preferably the kind packed in extra-virgin olive oil and imported from Italy or Spain. If you can find a large 7-ounce can, use that. (Photo: Andrew Scrivani for NYT)
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Chicken Enchiladas With Salsa Verde Recipe
Don’t let the one-hour prep time on these enchiladas scare you. Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad. (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) (Photo: Melina Hammer for The New York Times)
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Mark Bittman’s Eggplant Parmesan Recipe
This is the most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. You cook the eggplant in abundant oil. Yes, you can broil it or bake it, but I really think the taste of eggplant slices that have had oil boiled right through them is dreamy. Make a 15-minute tomato sauce of fresh or canned tomatoes, onion and olive oil, then grab a gratin dish and layer the eggplant, sauce and Parmesan. (Photo: Craig Lee for NYT)
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Curried Shepherd’s Pie Recipe
This spiced version of the traditional English dish was developed in 1984 by Pierre Franey and Craig Claiborne for an article about budget-friendly meals. Here, the ground beef base is laced with curry powder, cumin and coriander then topped with a pile of fluffy, mashed potatoes dotted with green peas. (Photo: Craig Lee for NYT)
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This recipe is an adaptation of one found in Jamie Oliver's book, “Jamie’s Italy.” It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown.
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A Very Updated Vegetable Chartreuse Recipe
This is the rare recipe for which I think it important to look at the picture before beginning. A single glance confirms that the dish is not technically difficult to make, though it is a bit laborious. (Photo: Will Anderson for The New York Times)
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Maureen Abood’s Eggplant With Lamb, Tomato and Pine Nuts Recipe
With its layers of golden eggplant, cinnamon-scented lamb, and sweet tomato sauce topped with melted cheese, this traditional Lebanese dish is made for celebratory meals and gatherings. Even better, it’s just as good served warm or room temperature as it is hot from the oven It also reheats well, meaning that you can bake it the day before, and reheat it before serving if you like. (Photo: Andrew Scrivani for NYT)
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Lasagna Recipe
“If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. (Photo: Suzy Allman for NYT)
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Building a Better Vegetable Gratin (Published 2016)
When zucchini and tomatoes are plentiful (read: overwhelming), it is tempting to pile lots and lots of them into a gratin. But part of what makes these summer vegetables fresh and delicious is that they are full of water. That water is the enemy of your gratin, and must be approached ruthlessly. (Winter vegetables, like potatoes, pumpkins and parsnips, have less water and more starch, and make beautiful gratins.) (Photo: Melina Hammer for The New York Times)
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Fennel Gratin Recipe
This rich, elegant gratin, adapted from the chef Naomi Pomeroy's book "Taste and Technique," brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results. As with many recipes in this highly instructive book, this gratin is more labor intensive than what you may expect — coarse bread crumbs are toasted and shattered just so — but every component is key to the final dish. (Photo: Jessica Emily Marx for NYT)
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Spinach, Sardine and Rice Gratin Recipe
Sometimes a can of sardines comes in very handy and this dish is a great way to work more high-omega 3 fish into your diet. It is a classic Provençal gratin, traditionally made with fresh sardines but just as good made with the skinless, boneless olive-oil packed sardines I buy at Trader Joe’s. (Photo: Andrew Scrivani for The New York Times)
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Building a Better Vegetable Gratin (Published 2016)
When zucchini and tomatoes are plentiful (read: overwhelming), it is tempting to pile lots and lots of them into a gratin. But part of what makes these summer vegetables fresh and delicious is that they are full of water. That water is the enemy of your gratin, and must be approached ruthlessly. (Winter vegetables, like potatoes, pumpkins and parsnips, have less water and more starch, and make beautiful gratins.) (Photo: Melina Hammer for The New York Times)
NYT Cooking
Spinach and Gruyère Breakfast Casserole
Filled with sautéed spinach and nutty Gruyère mixed into a nutmeg and lemon-scented custard, this breakfast casserole is a rich, meatless option for a special occasion breakfast or brunch. (Photo: Kerri Brewer for The New York Times. Food Stylist: Barrett Washburne)
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Buttery Breakfast Casserole Recipe
The word “buttery” in the title refers to croissants, which make an especially rich foundation for this golden-topped baked breakfast classic. (Photo: Andrew Scrivani for The New York Times)
NYT Cooking
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