Parmesan

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.

Precooking the cauliflower and breadcrumbs means they will get toasty and crisp as the pie bakes. An extra step, yes, but well worth it.

Chef Naomi Pomeroy prefers to serve salad at the end of the meal; with this one, you get a bit of a cheese course at the same time.

Using whole walnuts means there's more area for the seeds to get stuck and add crunch.

Gigante beans have a nutty, buttery flavor and creamy texture, and hold together when cooked.

There are as many stromboli fillings as there are pizza toppings. Feel free to improvise, but don’t use too many wet ingredients in this stromboli recipe, or the dough will be gummy inside.

Chef John Fleer, Rhubarb, Asheville, NC, and his family enjoy indoor picnics with brandade (made here with a shortcut: smoked trout) and store-bought fixings. “We just sit on the floor and chat and chew,” he says.

Leftovers are the key to packing lunches easily—and this recipe is perfect for that. Plus it freezes well, too; if you freeze in small portioned containers, all you have to do is reheat and go.

Making the eggplant spread ahead of time has a double upside: The flavors of the mixture will deepen as it sits, and you get to cross something off the list.

For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.

The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.

"Hard-boiled yolks are the secret to making these savory cookies dissolve-in-your-mouth tender." —Claire Saffitz, assistant food editor