881 gratin recipes

Quick couscous bowl: pearl couscous steeped in chicken broth, topped with sauteed zucchini, cherry tomatoes, and a can of minestrone. 20-minute pantry dinner that feels homemade.

A quick and simple pickling recipe that calls for cucumbers, vinegar and green beans.

This hearty and savory stew is made with carrots, garlic and a variety of spices.

This dish, which originated on the island of Hainan, off the coast of Southern China, emphasizes the natural sweet flavour of an absolutely fresh chicken and served with rice that is cooked in chicken fat with garlic and then simmered in chicken stock.

Fettuccine in lemon cream sauce with ham strips and asparagus. A bright, creamy pasta dish that comes together while the noodles cook.

Garbanzo sandwich spread mashed with salsa, lemon juice, tomatoes, cilantro, and cayenne. A five-minute, no-cook vegan spread that works on sandwiches, wraps, or as a dip.

Homestead salad with mixed vegetables and kidney beans in a cooked sweet vinegar dressing with mustard. Make a day ahead for the best flavor.

Fassoulakia Yahni: Greek-style green beans slow-braised in olive oil with tomatoes, garlic, and fresh herbs. A classic ladera dish that's naturally vegan and full of Mediterranean flavor.

Hearty German white bean soup (Weisse Bohnensuppe) simmered for hours with a smoked ham bone, navy beans, celery, and garlic. Simple, rustic, and deeply satisfying comfort food.

Classic Boston baked beans with navy beans, salt pork, and molasses, slow-baked for six hours until thick and bronzed. The traditional New England Saturday-night supper.

Greek garbanzo bean soup with kidney beans, tomato sauce, and vegetables sauteed in broth instead of oil. Half-pureed for a thick, hearty texture that's naturally low in fat.

Fluffy couscous cooked in duck stock with sliced dates and dried figs, ready in just 30 minutes. A sweet-savory side dish that pairs beautifully with roasted duck, lamb, or any rich main course.

Antipasto pasta salad with rotini, roasted red peppers, marinated artichoke hearts, Muenster cheese, mushrooms, red onion, and fresh basil in a low-fat Italian dressing. A cold make-ahead side for potlucks and picnics.

Cold dilly beans are crisp pickled green beans canned with garlic, fresh dill, and a hint of cayenne in a cider vinegar brine. A snappy, shelf-stable summer pickle ready in two weeks.

Five-day beans: a slow-cook project where dried limas soak, simmer with aromatics, rest, and finish under a crusty cream and breadcrumb topping. Bean heaven for patient cooks.

Louisiana red beans and rice with kidney beans, andouille sausage, tasso ham, and pickled pork, thickened with file powder. A chef-level Creole classic with layered smoke and spice.