3,865 gratin recipes

Creamy kidney bean dip blended with cream cheese, picante sauce, green enchilada sauce, and chili powder. A no-cook Mexican-style dip for chips and vegetables.

Sauteed striped bass escabeche marinated in white wine, sherry vinegar, and citrus with bell peppers, green olives, and crisp green beans. A stunning make-ahead dish.

Hearty vegetarian chili with dried kidney beans, bulgur wheat soaked in tomato juice, carrots, celery, and a double chile spice blend. Thick, meaty, and vegan.

Poultry chili with chicken or turkey, kidney beans, tomato concasse, and a bold spice blend of cumin, sage, thyme, and red pepper flakes simmered low and slow. A lighter take on classic chili.

Short-cut chili con carne made in a slow cooker with lean ground beef, kidney beans, tomato sauce, and Worcestershire. A simple set-it-and-forget-it weeknight chili.

Broccoli and white bean soup with stewed tomatoes, oregano, rosemary, and Parmesan stirred in at the end. A hearty, Italian-inspired vegetarian soup ready in under an hour.

Chili meatloaf muffins made in a muffin tin with ground beef, salsa, kidney beans, and melted cheese. A kid-friendly dinner ready in 30 minutes with just 5 ingredients.

Herb garden couscous salad with black beans, fresh dill, mint, parsley, tomatoes, olives, and a lemon-olive oil dressing. A bright, no-cook grain salad.

Three bean vinaigrette salad with rice, kidney beans, and marinated artichoke hearts. A no-cook vegetarian salad served chilled over lettuce leaves.

Pasta Nicoise salad with shell pasta, fresh tomatoes, steamed green beans, black olives, and capers tossed in a garlicky olive oil vinaigrette. Ready in 20 minutes.

Stir-fried tofu and vegetables over flat noodles with soy sauce, sherry, ginger, and sesame oil, topped with toasted cashews and sesame seeds. A loaded vegetarian Chinese noodle dish with serious crunch.

Vegetarian tofu chili with crumbled frozen tofu, kidney beans, tomato sauce, chili powder, and cumin. A hearty meatless chili with surprisingly meaty texture.

Vegan stuffed peppers filled with mashed pinto beans, tomatoes, celery, and basil, topped with nutritional yeast and baked. A hearty plant-based main dish.

Ham and Swiss cheese quiche with green peppers and scallions in a mayonnaise-enriched custard. Blind-baked crust keeps the bottom crisp and flaky.

White chicken chili with dried white beans, green chiles, cumin, oregano, and melted Monterey Jack cheese. A creamy, brothy alternative to traditional red chili.

Spicy garbanzo beans cooked with whole mustard seeds, cinnamon, ground cloves, and tomato paste. A warming, aromatic chickpea side dish ready in under 25 minutes.