Casserole

Want to make it vegetarian? Just swap in roasted veggies (squash, peppers, onions, mushrooms, etc.), and instead of chicken stock, use vegetable stock or water.

For a creamy, comforting, and super-savory kugel, chef Bonnie Morales soaks matzo in a homemade mushroom stock, then mixes it with Swiss chard and crème fraîche.

All the flavors of Eastern European cabbage rolls, but without the rolling. 

Creamy, cheesy potatoes with crispy edges, tender middles, and just a whisper of heat—need we say more?

Don’t be surprised if this creamy, coconutty vegan gratin outperforms some of the heavier traditional Thanksgiving sides. 

It’s rich, it’s sweet, it’s unapologetically over-the-top, even skeptics have a hard time turning down seconds.

Every editor who claimed this cheesy gratin would be “too much!” ended up going back for seconds and thirds. We think you’ll do the same.

This lasagna version of carbonara includes mild Fontina, pancetta-studded ricotta, and eggs baked right in, toad-in-the-hole style.

These veggie enchiladas feature a charred tomatillo salsa verde, creamy pinto beans, and plenty of cheese.

Here's our compromise: You can use a good store-bought marinara, but don't skip the homemade béchamel—there's no substitute.

This weekend brunch project is a springtime party showstopper.

Imagine a mash-up of cinnamon toast, bread pudding, and pie.

A magical casserole recipe from Commander's Palace in New Orleans.

You can't go wrong with cheese, cream, and pancetta.

The perfect cold weather brunch.

Layers of duck, two kinds of sausage, a hearty ragout, and beans make this the comfort meal to end all comfort meals. It’s an occasion to break out the biggest pot you own. Our classic cassoulet recipe takes no shortcuts and requires a little planning, but every step is totally doable, even if you’re not a pro.

Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted method in this recipe, which yields tender, caramelized slices minus all the mess.

If you come across turnips with good-looking greens still attached, use in place of the kale.

We would eat pretty much anything topped with mashed potatoes.

Feel free to sub store-bought tortilla chips for the tostadas.

This will take you back to the flavor of all those canned cream-of-mushroom-soup-based casseroles, but without all the weird ingredients!

Brown butter and rosemary are the ultimate, timeless pairing for sweet potatoes. Making your own breadcrumbs from sourdough bread shoots this recipe into all-star status, but using store-bought in a pinch is perfectly fine too.

If you’ve ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.

Ras-el-hanout is a Moroccan spice blend that contains several warming spices (such as cinnamon and nutmeg) with a little ginger and chile for heat. If you can’t find it, use garam masala instead.