Irresistible Fun Food: Serve It ‘Au Gratin’ Style (Lots of Recipe-Sharing)

Gratiner is a French verb. In French cooking, you sprinkle bread crumbs and/or grated cheese on top of whatever is in the dish, and it’s yummy!

Gratiner is a French verb. In English, it means “to brown”. In French cooking, you sprinkle bread crumbs and/or grated cheese on top of whatever is in the dish, stick it in the oven, and brown the top. When you take the dish out of the oven and bring it to the table, you say it’s “au gratin”. If you had omitted that one cooking step, it would not be au gratin.

Can you remember the first time you ever tasted an Au gratin dish? My memory is kind of hazy, but I do believe it was several years back. I was invited out for a Thanksgiving dinner. Before that invitation, I had always enjoyed the Thanksgiving holiday at home. My mom never varied her dishes. In fact, she never made anything, at any time of the year, that was “au gratin”. At the home of my friend, potatoes au gratin were served. It was delicious! From that time to this day, if I hear the words “au gratin”, I will more likely eat a double serving (and take some home for later).

There are so many ways to vary an au gratin dish. Use different kinds of bread crumbs, different types of cheeses, and all kinds of veggies. And seafood like crabmeat au gratin. Or fruit like bananas au gratin. It’s fun! Of course, it’s the type of dish you would probably only eat for a holiday or special occasion.

You’ll appreciate these au gratin recipes. Especially for the holidays.

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Au Gratin Potatoes Recipe

Don't wait for a special occasion to try this Au Gratin Potatoes Recipe! It's perfect served for a simple Sunday supper…

www.savingdessert.com

Slow-Cooker Sweet Potatoes au Gratin

Try a tasty twist on a classic dish with our sweet potatoes au Gratin recipe. Our Slow-Cooker Sweet Potatoes au Gratin…

www.myfoodandfamily.com

Cheesy Caribbean Plantain Gratin - Tasteeful Recipes

Plantain is just a blessing on earth, and this cheesy Caribbean Plantain Gratin is the best. This recipe is for all…

www.tasteefulrecipes.com

Cauliflower Au Gratin Is Our New Go-To Side Dish

Potatoes are out, and cauliflower is in! Jessica Hord is back, and this time she's making our mouths water with a fresh…

www.rightthisminute.com

Easy cheesy baked leeks in Bechamel sauce: the meatless Monday recipe that will make you forget…

Preparation: Use mostly the white part of the leeks. Wash them thoroughly; slice them in half lengthwise and then…

www.littlecookingtips.com

Blackberries au gratin with lemon mascarpone Recipe | KUHN RIKON

1. Preheat the oven to 250°C / 482°F with circulating air if possible. 2. Mix the blackberries with the liqueur and…

us.kuhnrikon.com

Butternut Squash Gratin

This butternut squash gratin is a lot like a scalloped potato casserole except it's made with winter squash…

leitesculinaria.com

Jumbo Lump Crab Au Gratin

This Jumbo Lump Crab Au Gratin recipe is incredible. Rich and a bit decadent...and all about the crab. Pick yourself up…

howtofeedaloon.com

Baked Seafood Au Gratin Recipe | How to make Baked Seafood Au Gratin

Baked Seafood Au Gratin is a delicious continental dish with an assortment of seafood cooked in a cheddar cheese sauce…

www.awesomecuisine.com

Oysters au gratin - Scottish Shellfish

Scottish Shellfish has benefited from EMFF Funding for several projects. Click here for more details

www.scottishshellfish.co.uk

Brandade de Morue or Codfish au Gratin | Caribbean Green Living

The first time I saw Jacques Pepin make Brandade de Morue au Gratin or Codfish au Gratin I was very excited and could…

www.caribbeangreenliving.com

Zucchini Gratin with Yellow Squash

THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN…

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Creamy Mushroom and Gruy?re Gratin | Canadian Living

Creamy Mushroom and Gruyére Gratin image Image by: Creamy Mushroom and Gruyére Gratin image Author: Canadian Living…

www.canadianliving.com

Three (3) Best TV Cooking Shows for Newbie Cooks

It’s a common expression in American culture when people are praising something new and different that they might say something to the effect, “It’s the best invention since the napkin.” By the way, do you know who invented the napkin? Well, it was Leonardo da Vinci in 1491. (No wonder they call the man a genius!)

Back on point. In my humble opinion, TV cooking shows are the greatest invention since the napkin. People give the late Julia Child credit for introducing the American audience to the wonderful world of French cuisine. Her show was called “The French Chef,” and the first episode aired on February 2, 1963. Sorry, but … in 1963, I was eight years old, and the only TV show I cared about was The Mickey Mouse Club. Cooking shows did not interest me.

However, as a married adult who was trying to please a husband and a bunch of hungry kids, TV cooking shows finally got my attention. All of a sudden, there were loads of programs on local television and cable TV. They aired 24/7, and if you had Internet access, you could watch them online. Some of the chefs even have food blogs. You can learn how to cook almost any kind of cuisine OR just get some cooking tips to figure out how to make your home-cooked meals taste better OR you can watch a well-known popular cook or chef prepare a dish and get confirmation that your recipe you have been making for years is just fine. As an example, for years, my siblings told me I made the best macaroni-and-cheese. For the Thanksgiving and Christmas holidays, that was the dish I was responsible for preparing. Their compliments were very much appreciated. But you don’t know how proud I was the day I watched a Paula Deen cooking show. She was preparing a holiday meal, and guess what? She made her mac-n-cheese just like me!

Three (3) cooking shows are especially good to watch if you are a newbie in the kitchen. They are no longer being produced, so you might have to search online for old episodes or buy the DVD collection.

Rachel Ray – 30-Minute Meals

Ms. Ray always said that she was a cook, not a professional chef. But that didn’t matter. She really could prepare a meal in 30 minutes. A healthy meal from start to finish. Do you know what that means to moms who work a full-time job outside the home, to be able to prepare a meal for your family in half an hour? The original shows aired from 2001 to 2012. She also made macaroni and cheese, but not the way Paula and I made it. So I wasn’t sold on that particular recipe. But I did like many of the other dishes she made. She has hosted other cooking shows since, but this is the series that made me her loyal fan.

• Watch Rachel Ray cooking shows on Prime Video

Ming Tsai – East Meets West

Ming Tsai can cook! Mr. Tsai prepares “fusion” dishes. In other words, he takes the best of the East and the best of the West and fuses them to make wonderful Asian-European recipes. Unlike Rachel Ray, Ming Tsai is a professional chef who attended Le Cordon Bleu, a culinary school in Paris, France. He made his appearance on television when he served as a substitute or guest chef for Sara Moulton on her TV show. When she returned to work to pick up where she had left off, to her surprise, people who had watched her program while she was absent kept asking about that Asian guy. He’s Chinese-American. One thing led to another, and he ended up having his own TV show. The East Meets West episodes aired from 1998 to 2003. I like the episodes where he cooks with his mom and pop. Although he went to French cooking school, he gives his mom credit for teaching him most of what he knows about cooking. Isn’t that sweet?

• Watch Ming Tsai cooking shows on Prime Video

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Paula Deen – Paula’s Home Cooking

Paula’s a Southern gal, and I grew up eating Southern cuisine. To clarify, I am talking about the traditional food cooked by folks who live in the Southern United States. Black-eyed peas, collard greens, corn bread, fried chicken, etc. Get the picture? I liked Ms. Deen’s show for 2 reasons. The first reason I have already stated. It’s the food I grew up eating, so a lot of what she cooked reminded me of home. The second reason is that Ms. Deen’s personal story reflects the triumph of the human spirit. I always love the stories where a person gets knocked down, but they get back up and summon their will to survive. Ms. Deen found herself divorced with two sons to support. After trying various jobs, she decided to try something she knew she was good at: Southern cooking. She started a home business, making sandwiches. People would place orders, and her sons would ride bicycles and deliver to the customers. From that start, it was one success after another. She opened restaurants and published cookbooks and was ultimately allowed to have her own TV cooking show: Paula’s Home Cooking aired from 2002 to 2012. Yes, I know that her road to success has not been without controversy. But I personally admire her gumption! I also like her recipes, but confess that they need to be modified to be a little bit healthier and heart-friendly. It was not only one who had that opinion. Her own son, Bobby Deen started a TV show called “Not My Mama’s Meals”. He took his mom’s recipes and tried to revise them by reducing the fat content, sugar, etc.

• Watch Paula Deen cooking shows on Prime Video

Do you have any favorite TV cooking shows?

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Original source

Six (6) Benefits of Air Fryers Plus Air Fryer Bacon and Other Recipes (Reblog)

Everybody knows by now that air fryers have revolutionized home cooking. 

This nifty kitchen appliance offers a healthier alternative to traditional deep frying methods by using hot air circulation to cook food. Since the air fryer requires a fraction of the oil or sometimes none at all, that also means lower fat intake and fewer calories. The textures of the foods are still crispy, just like when food is deep-fried. Everybody also knows how expensive cooking oil is these days. At my local grocery store, a small bottle of canola oil that used to cost 98 cents sells for almost $2 these days.

Image credit

A healthier cooking option is not the only advantage or benefit of using an air fryer. There are several

1. Air fryers cook food faster and are more energy-efficient.

2. Air fryers cook a wide variety of foods. Not just traditionally fried items like French fries, chicken wings, but also baked goods. The appliances usually come with accessories like baking pans and racks, etc.

3. Air fryers are not only easy to use but also easy to clean because of the non-stick coatings on the cooking basket and accessories. Many parts are dishwasher-safe.

4. Air fryers are super safe! No worries about hazards, such as hot oil splattering and the risk of burns from handling hot oil.

5. Air fryers have precise temperature control and even heat distribution. Great for when cooking foods that don't need to be constantly monitored, and the results are often consistent.

Two things are on my gift wish list for the holiday season. One is a rice cooker, and the other is an air fryer. 

(NOTE: I'll talk rice cookers in another blog post.)

In conclusion, air fryers offer numerous benefits that appeal to health-conscious individuals, busy families, and anyone looking to simplify their cooking routine.

Reblogging link from a fellow foodie who publishes wonderful recipes via their food blog "Tasteful Tale Recipes".  These recipes are specifically for food cooked using an air fryer.  (For more air fryers recipes from this blog click here.)

Air Fryer Bacon 🥓✨

Nuwave Brio 15.5Qt #AirFryer Rotisserie Oven, XLarge Family Size, Powerful 1800W, 4 Rack Positions, 50°-425°F Temp Controls, 100 Presets & 50 Memory, Integrated Smart Thermometer, Linear T Technology https://t.co/xlO7cZGaDj via @amazon #kitchen #dining #food #cooking #giftideas pic.twitter.com/x5YGDR0Mm0

— Everyday Exotic Spices Presents Food Ways (@EverydaySpices) June 18, 2024

Recipe Sharing : CHICKEN RECIPES – The Best of

Award-winning TV chef, Lidia Bastianich, says that “chicken” is the most searched for food term. There is no reason to think that fact needs to be checked out. Lots of people love chicken! Fried, stewed, baked, barbecued, grilled! There has got to be a million plus ways to prepare this delightful bird and make it taste like it's the first time you've ever eaten it! Agree?

 



What's your favorite part of the chicken? (Breasts or dark meat?)

• I like chicken thighs.

Do you also like chicken livers, gizzards, and hearts?

• If you tenderize them you can cook them in a stew with carrots, potatoes and green cabbage. It's a poor man's meal but very filling.

Do you have favorite way you like to eat chicken?

 
When people say “best of”, it's almost always purely subjective. However, for several years I have been collecting what, in my opinion is the “best” chicken recipes from wherever they can be found and as of today my Pinterest board boasts close to 600 recipes.

Here is a quick list of just a few of the best chicken dishes ever.

Jamaican Brown Stew Chicken

Yeah mon!! :)

16-Spice Fried Chicken with Mango–Red Chile Honey

Mango makes everything taste good!

 

Easy Greek Marinated Chicken

Greek Chicken with Garlic and Feta

Grilled Thai Spice Chicken Sliders

Who doesn't like Greek or Thai food? (O.o) (???)

 

Honey Jalapeno Chicken Tenders

Finger food in its finest hour!

 

Best Ever Roast Chicken

* soy sauce, red wine vinegar, brown sugar, garlic, olive oil.

Just listing the seasonings makes my mouth water.

 

Chicken Rice Casserole Sunday Supper

The mighty one-pot dish!

 

Easy Chicken Enchiladas

* use a pre-cooked rotisserie chicken.

 Chicken Rice Casserole Sunday Supper 137 ​ 138
The mighty one pot dish!

Easy Chicken Enchiladas 

 * use a pre-cooked rotisserie chicken. 

 Said the magic word. Easy!!

Lemon Chicken Rice Soup 

Best Chicken Detox Soup 

Don't resist chicken soup! It's good for the soul! :) 

 

Lemon Chicken Rice Soup

Best Chicken Detox Soup

Don't resist chicken soup! It's good for the soul! :)

Cooking Basics ~ Indian Food ~ Tempering

Respected food writer Monica Bhide has written for well-known publications such as Food and Wine and Cooking Light. In her article, “The Crackling Spices Of Indian Tempering”, she writes about a cooking method common to Indian cuisine called “tempering”.

Typical Indian Buffet

EXCERPT: ” … Tadka translates as 'tempering.” It is a method widely used in Indian cuisine, in which whole or ground spices are heated in hot oil or ghee, and the mixture is added to a dish. Hot fat has an amazing ability to extract and retain the essence, aroma, and flavor of spices and herbs and then carry this essence with it when it is added to a dish. …”

Now, before you frown and turn away because of the mention of two little words – “Hot fat” – it might interest you to know that tempering has nutritional benefits, as it helps the spices unlock their healing properties.

The Crackling Spices Of Indian Tempering | Special Series: Kitchen Window | NPR

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Do you have a particular Indian dish you really enjoy? (It can be a dessert.)

Best Indian Dessert Recipes

(Source: Previously published via Webnuggetz)

Karma and the Art of Butter Chicken#Cookbook by Respected #food #writer Monica Bhide. @mmonicaln
➡️https://t.co/gH3Bb1tj3H
"Smell and taste your way through #India while rooting for the protagonist to find a way to fill his hunger. When you put it down, find ways of reaching… pic.twitter.com/8b9utwBFT2

— My Shopping Channel (@goshoppingbees) December 15, 2025

Inexpensive Meals: Lentils are Hearty, Healthy and a Small Bag Can Feed a Crowd

LEBANESE RECIPE: Mujaddara

I did not start eating lentils until I got married back in the 70s. It was never served in my mom's house. I learned how to cook them because my husband liked them. I usually seasoned them with smoked turkey and added diced carrots, onions, and celery. Learned that lentils are a common dish in the Middle East. They are legumes and they come in different colors: black, brown, red, and yellow. They can not be eaten RAW. Also, you don't have to soak them before cooking.

FUN FOOD FACTS:

• Lentils are one of the oldest cultivated crops in human history. (You know it! They're mentioned in the Bible.)

• Lentils likely came to the USA via European Settlers, especially from Mediterranean countries.

• In the early 1900s, the USDA and land-grant universities began promoting lentils as a rotational crop due to their nitrogen-fixing properties.

• As of today, the USA is now one of the world’s top producers of lentils. The United States grows several types: green, red, black (also known as Beluga lentils), and French green (Puy-style) lentils.

Mujaddara is a dish of cooked lentils together with groats, generally rice, and garnished with sautéed onions.

• Here is a recipe: Mujadara (Lentils and Rice with Caramelized Onions) -Cookie and Kate  

“Mujadara is served across the Middle East in various forms and goes by differing names, depending on where you are. It has many spelling variations: mujadarra, mujadarah, majadra, mejadra, moujadara, mudardara, and megadarra.”

• More Info: What Are Lentils and How Do You Cook Them? | Cooking Light ~ 

The good thing about lentils is that they are very inexpensive, and one small bag (16 oz.) can make a big pot to feed a lot of people.

Foodie Friday : Pesto Around the World

I'm going to take aim at pesto for my Foodie Friday topic.  Another wonderful delight for enlivening salads, adorning sandwiches, dressing pasta … you name it! Always sing the praises of salsa. This time, doing a song and dance routine for pesto.

Hear the word pesto and one usually always thinks Italian. Right? But different cultures have their own version of pesto. Africa. Mexico. Australia. This link is an awesome foodie find! Not only does it tell you the main ingredients in everybody's version but it introduced me to a new word. “Permaculture”.

Preserving With Pesto – It’s Not Rocket Science | PermacultureNews.org

Wheatgrass Pesto Recipe | inSpiral

Wheatgrass Pesto Recipe | inSpiral

Here is a quick recipe for Raw Wheatgrass Pesto, using our premium, organic, raw super food powder. This will m ake your taste buds go wild! Adds a good dose of vitality to any diet. Made in a blender there is virtually any preparation to do! Just the way we like it!

Mexican Pesto Recipe by emilie_ 1 - Key Ingredient

Thai Basil Pesto

Thai Basil Pesto

This one's for my Thai lovers. But before I even start talking Thai basil pesto, I feel moved to have a little rant about how much I love Thai food. It's like an instant exotic vacation right in my kitchen.

Raw Macadamia Pesto | Vegan Semi-Dried Tomato Pesto | The Blender Girl

Raw Macadamia Pesto | Vegan Semi-Dried Tomato Pesto | The Blender Girl

This raw vegan semi-dried tomato and macadamia pesto is super easy and seriously delicious. Just throw everything into your food processor.

African Blue Basil and Lavender Pesto

African Blue Basil and Lavender Pesto

Combine all ingredients, except cheese, in bowl of food processor. Process, adding additional oil or water, until desired consistency is reached. Stir in cheese. Use immediately or store in an air-tight container in the refrigerator for up to one week. (Tip: pesto can also be frozen in ice cube trays.)

Chimichurri Pesto Sauce - Culinary Envy

Chimichurri Pesto Sauce - Culinary Envy

Chimichurri Pesto Sauce combines Italian parsley, cilantro and basil with jalapeño and parmesan cheese. It is vibrant, nutty and tangy. Perfect for pasta. I will never forget the first time I tried Chimichurri Sauce. It was at my incredibly talented friend Bibi's home. She had me over for dinner and prepared the most mouth-watering steak.

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Content first appeared at Persona Paper on July 27, 2015.

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