Parmesan

Risotto has a reputation for being fussy and laborious, but a few tips will get you on your way to a pot of creamy perfection (no constant stirring required).

What do we mean by “pesto vibes”?  A lemony, crunchy nut dressing, fresh basil leaves, and lots of shaved Parmesan.

We deconstructed every aspect of this iconic dish to bring you our ideal version. No more sad, soggy, mediocre outcomes allowed! 

Snappy asparagus gets tucked under a rich velvety blanket of Parmesan cheese—a cozy dish for still-cold spring nights.

Potatoes covered in cheese is never a bad thing.

No more fighting for those corner slices of lasagna—each serving of this skillet lasagna delivers that coveted mix of crispy and cheesy.

All the peppery, cheesy pleasure of the Roman classic in crispy, sliceable potato form.

Savory, lip-smackingly rich, and meltingly tender—you’ve never had greens quite like this before.

Keep a couple of tins of fish in the pantry and this 20-minute pantry pasta will always be within reach for last-minute dinners.

When you want the comfort of a meaty, cooked-all-day ragù but don’t have all day to cook one, reach for this speedier version.

This gnocchi (Is it pasta? Is it a salad?) with a jammy cherry tomato sauce takes just 25 minutes and one pan.

A laid-back risotto (not an oxymoron!) in a summer state of mind.

When you find yourself with more garlic than you know what to do with, whip up this extra-garlicky Caesar dressing, slather it on a chicken, and roast it to perfection.

Easy, hearty, and it can stand up to hot summer weather—even if you make it ahead. 

Swapping traditional ingredients like guanciale and pancetta for vegetable-based umami bombs (hello, garlic and smoked paprika) isn’t the only thing to consider when making a vegetarian carbonara. Many hard cheeses (including Parmigiano-Reggiano) use animal rennet, so if you want to seek an alternative, ask your cheesemonger.

The classic reconsidered: less pasta, more crispy-chewy strips of guanciale, and more silky creamy egg to hold it all together.

A weeknight pasta that utilizes simple pantry ingredients in a luxurious way. 

ATTN: Pickle lovers. We’re here for you.

Use the smallest tomatoes you can find at the market for this recipe—they’ll be extra sweet.

And no, we don't mean macaroni salad.

Like a cross between savory bagna cauda and spicy arrabbiata, this one’s total dynamite.

Mushrooms take the place of the traditional cured pork in this super-satisfying vegetarian carbonara recipe.

The cold is getting me down, but this hot, melty baked squash is lifting me up.

Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.