This is a recipe from my grandmother's eighth-grade home economics class in 1918. She changed it to use Velveeta cheese when it came on the market in 1928. The secret to this dish is the layering. To ...

What to say about gratins? I am grateful they exist; they are a gracious thing to serve and they go well with any meal. So how do you define a gratin? The word itself is French and simple and refers ...

We're making Mac and Cheese and Chicken. Not two dishes, but one - with four different cheeses for extra flavor! This recipe comes from Ciliana Pluviose. Together with her sister Gladys Jean, they run ...

Her restaurants: Poole’s Diner, Beasley’s, Bridge Club, Chuck’s, Death & Taxes, Fox Liquor Bar, Joule Coffee & Table, all in Raleigh, N.C. What she’s known for: Breathing new life into Poole’s, a ...

This deliciously moist macaroni gratin is a far cry from American macaroni and cheese. Chef Benoît Guichard cooks the pasta in until al dente, then cools the cooking liquid down with ice cubes, a ...