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Epicurious
Cookbooks

Potato Gratin

Earthenware dishes with a large surface area, that are shallow, low sided, and glazed on the inside, are perfect for slow-cooking in the oven and the formation of the golden crust of a gratin.

Cooks' Note

Other sliced vegetables can be combined with the potatoes: turnips, celery root, leeks, winter squash, mushrooms, as well as wilted leafy greens between the layers. Apply the same method to other vegetable gratins without potatoes.

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This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
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Turn humble onions into this thrifty yet luxe pasta dinner.
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I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
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White Bean Turkey Chili
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.