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magazine potato gratin with porcini mushrooms and mascarpone cheese
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(81)
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This mushroom gnocchi gets its savory flavor from dried porcini mushrooms, which are ground into powder and mixed into the dough.
4.0
(4.13)
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This foolproof recipe for ricotta gnocchi turns out pillowy dumplings with a delicate chew. The lemon-cream butter sauce is just right for any occasion.
5.0
(5)
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Whatever you call it (au gratin potatoes, potato gratin, that cheesy potato thing), this classic dish never disappoints.
4.6
(4.57)
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A recipe that marries the best of a plush focaccia with the cheesy flavors of a pasta favorite.
5.0
(5)
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With three kinds of cheese and enough mayo and sour cream to bind it together, this luxurious dip is a cinch to make and a guaranteed crowd-pleaser.
Vegan
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This unconventional (and dairy-free) take on potato gratin strikes the perfect balance of rich and bright thanks to jammy tomatoes and a generous dusting of zingy fresh horseradish.
4.3
(4.25)
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Creamy, cheesy potatoes with crispy edges, tender middles, and just a whisper of heat—need we say more?
4.6
(4.62)
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These vegetarian vampiro tacos swap out the classic carne asada for caramelized kabocha squash seasoned with smoked paprika, cumin, coriander, and cayenne.
5.0
(5)
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Zucchini is one of summer’s most abundant offerings; here it stars on a pesto pizza alongside ricotta-stuffed squash blossoms and a showering of mint.
5.0
(5)
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Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
Articles
(199)
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Plus, it saves me time in the kitchen later.
Callie Sumlin
Cooking
Like zucchini risotto and double-tomato focaccia.
The Bon Appétit Staff
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Pearl & Ash's crispy potatoes are the woodsy cousin of patatas bravas--and we're obsessed with them
Matt Duckor
Culture
To thank our Facebook fans, every week for a month we'll pick our favorite fan-submitted photo of a Bon Appetit recipe and feature it here.
Diane Chang
Cooking
When everyone I'm hosting has allergies and dietary restrictions, I make this.
Elyse Inamine
Cooking
You know what your cooking needs? More cheese. More pepper. Together forever.
Amiel Stanek
Videos
(224)
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Our potato gratin has layers of starchy, cheesy, buttery goodness. Fire this dish up at any holiday meal and you'll have guests drooling. A layer of Gruyère and Parmesan is the key to a golden brown top crust. When simmering the cream, make sure it’s over gentle heat (if it over-reduces, it will break).
Get the recipe: Potatoes au Gratin
Get the recipe: Potatoes au Gratin
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A perfect fall gratin with sausage, greens, and potatoes.
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Make this recipe from Caesarstone and Bon Appétit
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How to make a frittata with mushrooms, leeks, and fontina cheese.
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Everyone loves cheese, especially when it's baked! Try this cheesy creamy baked pasta dish!
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.