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08/29/2007
One of the greatest comfort foods we know: a classic gratin dauphinois, a k a scalloped potatoes. This recipe appeared in “Gratin Made Easy,” a piece by our executive food editor, Todd Coleman (December 2006).
Issue #98
08/29/2007
A twist on potato gratin, this rich and cheesy side dish highlights the versatility of squash.
Issue #98
12/12/2007
This dish may have been named for an ascetic 19th-century religious zealot who enjoyed it on the sly.
Issue #23
12/13/2009
Update a beloved retro side dish with sliced fennel nestled amid cream-enriched layers of potato and cheese. Continue...
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Source: lisa is cooking
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