496 gratin recipes

Cold wild rice salad with fresh tomatoes, cucumbers, bell peppers, and a lemon vinaigrette. A large-batch grain salad that's perfect for potlucks, picnics, and summer cookouts.

Another succulent and juicy meat loaf that is perfect for a dinner with family or friends.

Sautéed shrimp cocktail with herbes de Provence, served with a golden turmeric yogurt-mustard dipping sauce. An upgraded party appetizer that ditches boiled shrimp and red sauce for something brighter.

Very low-fat burgers, no oils or fats of any sort in these vegan brown rice burgers packed with fiber and veggies.

Thai Tom Yum Gung, the classic hot and sour shrimp soup with lemongrass, kaffir lime leaves, enoki mushrooms, and chili paste. Bright, fiery, deeply aromatic.

Authentic Thai red curry with homemade paste, coconut milk, and crisp-tender vegetables. A fragrant, spicy vegetarian stir fry served over jasmine rice.

Add a Mexican taste to your dinners with this simple crockpot recipe that is easy to follow.

Slow cooker lamb breast seasoned with nutmeg, ginger, and whole cloves, braised with seedless grapes and chicken broth. A warm-spiced crockpot lamb recipe with just 10 minutes of prep.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Tender cabbage leaves wrapped around seasoned beef, rice, and a whisper of cinnamon, simmered until melt-in-your-mouth soft and drizzled with tangy avgolemono sauce. Greek comfort food at its finest.

Kalamaria Parayemista: Greek stuffed squid filled with cinnamon-spiced rice, tomato, and chopped tentacles, then braised in white wine until tender. A traditional Greek meze.

Bulk sausage, cumin, jalapeño, and wild rice blend come together in this quick skillet casserole. Ready in 30 minutes for a hearty weeknight dinner.

A delicious and flavorful soup that's made from chicken and lots of vegetables. It's light and tasty.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.

Grilled beef tenderloin coated in cracked black pepper, stacked on toasted croissants with aged cheddar, peppery watercress, and a punchy horseradish mayo. From grill to plate in 25 minutes.