3,865 gratin recipes

Big-batch Texas-style chili from Tyler with 2 lbs ground beef, seven cloves of garlic, jalapenos, and a serious triple-pepper spice blend. Simmers for 3 hours until thick, rich, and fiery.

A triple-protein vegetarian chili loaded with TVP, tempeh, and tofu plus three kinds of beans, mushrooms, and warm spices like cinnamon and allspice. Hearty enough to convert any meat-lover.

An Italian-inspired tuna and new potato salad with green beans, dressed in pesto mayonnaise with mashed anchovies. Think salade niçoise meets Genoa in one bowl.

Layered Mexican tostada dip with seasoned refried beans, green chiles, black olives, mashed avocado, cheddar, and fresh tomatoes. Serve warm or cold with tortilla chips.

Golden pan-fried tofu simmered in a rustic Provencal tomato sauce with green beans, garlic, basil, and oregano. French-inspired, vegan, and on the table in 30 minutes.

Crispy tostadas loaded with refried beans, melted cheddar, and chili con carne, then topped with cool shredded lettuce and guacamole. A 15-minute Mexican-style open-faced feast that feeds a crowd.

Old-fashioned baked beans made from dried navy beans, slow-baked 7 hours with bacon, molasses, dark rum, and a surprise hit of curry powder. From-scratch comfort that earns every minute.

Simple Indian dal simmered with turmeric, cumin, and green chiles, then finished with a sizzling onion-ginger tadka. Vegan, high-protein, and endlessly adaptable.

A flourless chocolate torte layered with whipped ganache, apricot preserves, and espresso buttercream, finished with piped rosettes and chocolate coffee beans.

Shellfish soup with shrimp and sea scallops in a white wine and shrimp shell stock infused with vanilla bean and cilantro. Spring vegetables simmered just one minute to stay crisp.

Cuban black bean stew with ham, rum, and oregano served over rice. Dried beans soaked overnight and simmered until creamy, thickened by mashing a cup of beans back in.

Low-fat pie crust made with a blend of unbleached and whole wheat pastry flour and margarine. A lighter, flaky shell for savory pies and quiches with a simple blind-bake option for fruit fillings.

Hominy chili casserole layered with canned chili, black olives, onion, and sharp cheddar cheese. A five-ingredient Tex-Mex bake using pantry staples.

Baked beef and bean casserole with elbow macaroni, sharp cheddar, and chili powder. A budget-friendly, one-dish dinner that combines chili, mac and cheese, and baked beans.

Vegetarian split pea and red lentil soup with sunchokes, carrots, and caraway seeds. A hearty, high-fiber bean soup that's naturally vegan and packed with plant protein.

Silky pureed black bean soup simmered low and slow in chicken broth with garlic, carrots, and bay leaves, then finished with heavy cream and a dollop of sour cream.