881 gratin recipes

Creamy white beans bound with garlicky spinach puree and soft bread crumbs, seasoned with oregano and thyme. A hearty, plant-based side dish with earthy flavor.

Fassoulatha, the classic Greek white bean soup slow-simmered with olive oil, carrots, celery, and oregano. Vegan, hearty, and finished with a splash of white wine vinegar.

I am drooling thinking about the leftovers in the fridge. I can't wait to make and eat more.

Toasted garlic couscous sauteed in olive oil with chicken broth, cumin, and butter. A pilaf-style method that adds nutty depth in under 15 minutes.

Fava bean and tiny pasta salad with blanched carrots, chives, and a red wine vinegar-basil dressing. A light, marinated vegan side served at room temperature.

Egyptian-style falafel (ta'ameya) with dried fava beans, parsley, garlic, cumin, and coriander, ground twice for the right crispy-yet-tender texture. The original falafel before chickpeas took over.

Vegan Mexican bake layered with corn tortillas, beans, rice, salsa, frozen corn, and vegetables. A flexible, no-fuss casserole you can throw together with whatever you have on hand.

Pearl barley pilaf simmered in chicken broth with green peas, sauteed onion, garlic, and a splash of soy sauce. A hearty whole grain side dish ready in 40 minutes.

Onion and garlic sautéed in sherry simmer with vegetable stock, canned tomatoes, kidney beans, zucchini, green beans, and small pasta for hearty Italian vegetable soup.

A new but scrumptious side dish that can be served with baked fish or a pot roast.

Old-time country stew of pinto beans and white hominy simmered low and slow with salt pork and a whisper of marjoram. Frontier comfort food that fills the kitchen with smoky depth.

Ham and artichoke heart pasta salad with penne, green beans, tomato, and red pepper in a double-mustard vinaigrette. A hearty cold pasta salad with bold tangy flavor.

Black bean and salsa salad with corn, celery, scallions, and fresh cilantro. A no-cook diabetic-friendly vegetarian salad dressed simply with salsa and red wine vinegar. Pantry-pull lunch in 15 minutes.

Oma Pantke's gruene bohnen-eintopf: a traditional German one-pot stew of simmered stewing beef, green beans, and mashed potatoes thickened right in the pot. Grandmother's comfort cooking for six.

Although I have not tried it, I assume any firm winter squash could be substituted for the pumpkin

Linguine tossed with baby lima beans, grainy mustard, scallions, and fresh plum tomatoes in a light vegetable broth sauce. Ready in 15 minutes.