Author: Craig Claiborne And Pierre Franey
Silvana Nardone, the founding editor of the food magazine Every Day With Rachel Ray, developed this recipe for her gluten-intolerant son, Isaiah. Instead of toasting the cornbread, you can spread out the...
Author: Tara Parker-Pope
Author: Molly O'Neill
Author: Regina Schrambling
Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Amanda Hesser
Author: Molly O'Neill
Author: Suzanne Hamlin
Author: Marian Burros
Author: Suzanne Hamlin
Author: Molly O'Neill
Author: Melissa Clark
Author: Marian Burros
Author: Florence Fabricant
Author: Molly O'Neill
Author: Amanda Hesser
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 that I'd frozen a while back. Look for beets...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Mark Bittman
Author: Molly O'Neill
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Author: Elaine Louie
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder...
Author: Julia Moskin
Author: Moira Hodgson
Author: Isabel Costa
Author: Molly O'Neill
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 dry organic cranberries and peeled frozen chestnuts,...
Author: Tara Parker-Pope
Author: Patricia Wells
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 to give you both creamy potato and singed edge...
Author: Emily Weinstein
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 smattering of scallions and fresh herbs - and that's...
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 can move easily from a satellite role to the centerpiece...
Author: Elaine Louie
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 of the Thanksgiving favorite, but its base is...
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 fancy but they can be rich, and best of all, at home...
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. You get crunchy, soft and sweet all in one glorious...
Author: Marian Burros
Author: Marian Burros
Author: Suzanne Hamlin
Author: Nancy Arum