Parmesan

So. Much. Cheese.

These cheesy bites puff in the oven and taste like gougères, aka fancy French cheese puffs, but this recipe makes them way easier.

You can finish this carbonara with other seasonal vegetables, such as shredded brussels sprouts or Napa cabbage. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.

This quick riff on cacio e pepe is a weeknight savior.

At Pietro’s, the cooks deep fry the chicken cutlets in a large, wide skillet, which allows the oil to come up to temperature very quickly and stay there once the cutlet is added. Smart, but potentially messy (it’s a lot of oil!). If you have a Dutch oven with high sides, that will minimize splatter—we’d feel rotten if you got burned.

The pungent garlic notes in ramps make them the perfect accompaniment for any pasta dish.

When a dinner of cheese and butter and noodles sounds a bit too indulgent, just add roasted veg. Boom.

When all you want is a bowl of creamy pasta, adding a pile of golden-brown mushrooms makes it feel virtuous.

It's called cellulose, and you've eaten it before. A lot.

If your largest skillet isn’t large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.

Parmesan rind and a kitchen sink’s worth of aromatics give heady flavor to this classic Italian recipe with cannellini beans and pasta.

A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel.

We’re into the celery-on-celery concept, but you could make this with celery root alone and it would be great.

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta. 

To achieve pillow-light gnocchi, choose potatoes that are roughly the same size and be careful not to overcook them.

Last night’s steak, whatever it is, will do. Rib eye, porterhouse, flank, and strip are all excellent the next day.

The parcooking is essential for a tender result, but the extra effort’s worth it.

Lush confited garlic takes toasty, cheesy baguettes to another level.

A rich and versatile broth you can use in soups, brothy pastas, or beans in need of a boost.

Look for celery root that is firm—not spongy—at the bottom end.

There’s marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it.

The pasta absorbs the flavor of the broth as it cooks, and the pasta starches thicken the liquid to a lip-smacking consistency.

OK, we admit it. This spaghetti squash recipe is just a vehicle for butter and cheese. But full of fiber!

We thought mashed potatoes' stock plummeted on Day 2—until we had these croquettes. Crispy yet creamy, potatoes might be better as leftovers.