Parmesan

Store-bought puff pastry + shredded cheese = the easiest, flakiest, most irresistible dinner party snack of all time.

Cheesy, peppery polenta you can make in an Instant Pot.

These sugary, Parmesan-y, buttery rolls are a Christmas morning mainstay for chef Angela Dimayuga’s family.

If you can find hakurei turnips, a small Japanese variety, grab them! They’re mild and sweet, and you can leave their tender skins on.

We love Parmesan cheese on everything. Especially these recipes.

Pão de queijo, which means “cheese bread” in Portuguese, is a delightful snack from Brazil made with tapioca flour (meaning it's gluten-free) and cheese.

Wait. Is that some green in our pasta? Looks like spring finally showed up.

If you can’t find new potatoes at the farmers’ market, look for Peewee potatoes or very small Yukon Golds at the grocery store.

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.