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A sweet recipe for cooked coleslaw that is good on hamburgers, hot dogs and vegetables.
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Bloody Marys are perfect for that Sunday morning brunch. This can also be served as a virgin bloody Mary (minus the vodka).
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This ground beef casserole is topped with prepared crescent roll dough and Cheddar cheese.
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Using cauliflower instead of potatoes and less cheese and cream than usual, this lighter take on gratin is hearty and full of flavor.
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Impress your family on Christmas or your mom on Mother's day with this make-ahead wine and cheese strata bubbling with eggs, cheese, and a hint of wine.
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Chef John creates his own version of this combination rice and pasta dish with lots of seasonings and real chicken broth.
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Chef John lightens up this Korean bar food favorite but keeps the signature stringy, broiled cheesy top that makes this corn and bacon gratin so fun to eat.
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Avocados and fresh corn from the cob cohabitate with red pepper flakes, red wine, spices, herbs, and vinegar in this sassy salsa. Try it as a side dish with grilled chicken, or eat it plain with tortilla chips.
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This shrimp boil recipe admittedly requires a lot of ingredients, but don’t be put off In this boil, fennel seed, cloves, allspice and a host of other spices infuse sweet shrimp with flavors straight out of the bayou, while also filling your kitchen with an intoxicating aroma.
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Get Artichoke Gratinata Recipe from Food Network
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This picnic-friendly salad features gluten-free chickpea pasta with a dairy-free dressing and Mediterranean-style roasted vegetables.
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Perfect for a special breakfast or brunch, this make-ahead eggy casserole combines toasted English muffins with layers of cheese, mushrooms, and asparagus. Refrigerate overnight, bake the next day, and keep your morning clear for celebrating instead of cooking.