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, which brings out their sweetness. Add the leeks...
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 smattering of scallions and fresh herbs - and that's...
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 is the perfect side dish for roasts. The binder...
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. If you'd like to make it partway ahead, you can peel...
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 can move easily from a satellite role to the centerpiece...
Author: Elaine Louie
Author: Pierre Franey
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
A favorite family casserole, updated. My mother served this as a side dish for company. I have adapted it, using fresh spinach and other embellishments.
Author: David Tanis
Author: Jane E. Brody
Author: Nancy Arum
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 she enjoyed at a reception (see the variation below...
Author: Martha Rose Shulman
Author: Denise Landis
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 using a cast-iron skillet. (For everything you need...
Author: Amanda Hesser
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 oil contributes a subtle background nuttiness. Make...
Author: Martha Rose Shulman
Author: Robert Farrar Capon
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 be prepared a day ahead -- I find that it is better...
Author: Pierre Franey
This is a very comforting and pretty main dish with several layers of good flavor.
Author: Martha Rose Shulman
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 it all together. Cumin seeds accent the mixture...
Author: Martha Rose Shulman
Author: Craig Claiborne With Pierre Franey
"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
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 blog published several recipes appropriate for...
Author: Tara Parker-Pope
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: Amanda Hesser
Author: Florence Fabricant
Author: Molly O'Neill
Author: Elaine Louie
Author: Amanda Hesser
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
Author: Mark Bittman
Author: Florence Fabricant
Author: The New York Times
Author: Suzanne Hamlin
This is a typical Thanksgiving dish in southern Louisiana.
Author: Kim Severson
To accommodate the time constraints of modern life, more and more Thanksgiving dinner hosts are proposing potluck. The change has caused a subtle shift in the conversations about the approaching holidays....
Author: Molly O'Neill
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 dish. Nonetheless, you can make it in a standard...
Author: Tara Parker-Pope
Author: Marian Burros
Author: Mark Bittman
Author: Florence Fabricant
Author: Mark Bittman
Author: Melissa Clark
Author: Suzanne Hamlin
Author: Regina Schrambling
Author: Marian Burros
Author: Marian Burros
Author: Nancy Arum
Author: Molly O'Neill
Author: Suzanne Hamlin
Author: Amanda Hesser
Author: Craig Claiborne