This old-fashioned gratin comforts you with everything indulgent could possibly crave in a gratin, namely ample amounts of potatoes, cream, butter, and cheese. Red wine optional.
Yup. You can make your own chunks of porcine indulgence with nothing more than thickly sliced bacon and a sturdy skillet.
A Southern chef’s riff on classic French coq au vin. We may have to change our allegiance from France to Frank. (Chef Frank Stitt, that is.)