Parmesan
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Cooking the potatoes on a wire rack lets hot air circulate around them, so they get extra crisp.
3.0
(3.13)
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A roundup of umami-packed recipes using ingredients like miso, parmesan, kombu, dried shiitake mushrooms, and tomatoes.
Quick
Strisce means strips—any long pasta will work—and Chiantigiana refers to the Tuscan wine used to flavor the sauce.
4.0
(3.9)
Quick
If you cut the chicken into smaller pieces before breading, they’re nuggets—the guilt-free kind.
4.0
(3.9)
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A crunchy, cheesy topping gives this tomato and squash gratin big flavor and texture.
3.5
(3.49)
4.0
(4.05)
This pesto is an inventive way to use every part of the vegetable. The tender tops are fresh and clean-tasting and mimic the flavor of the carrot itself.
4.0
(3.97)
Quick
Swapping traditional basil for flat-leaf parsley for this pesto recipe makes for a balanced sauce that allows you to really taste the nuts, the olive oil, the Parmesan.
4.0
(4.05)
Easy
There's a lot packed into this savory bread pudding recipe: pancetta, broccoli rabe, Parmesan cheese, and of course, eggs.
3.5
(3.51)
Easy
The combination of meaty, caramelized, roasted cauliflower florets and some just-this-side-of-burnt onions has become our go-to winter side dish recipe.
4.0
(3.83)
Quick
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
3.6
(3.62)
Quick
Quick
You can't have a great Caesar Salad without a great Caesar dressing. Oh, look: Here's one!
4.0
(3.95)
4.4
(4.4)
Easy
Quick
Chef Nate Hamilton at Harvest in Madison, WI, says: “Sometimes I sit and watch baseball and eat pistachios out of the can, but they’re better as a topper for pasta.”
4.0
(4.18)
Olive oil–enriched mashed potatoes enclose a layer of zesty braised kale in this savory cake, which then gets topped with crispy breadcrumbs.
5.0
(5)
A recipe for dates and Parmesan in a relish over roasted squash? Don't knock it till you try it.
5.0
(5)
This mushroom risotto recipe is made even better with shredded turkey leftovers.
4.3
(4.26)
3.6
(3.59)
Quick
Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.
3.5
(3.46)
This comforting pudding from chef Andrea Reusing has the best of both worlds: a slightly wiggly center and a browned, crisped top.
4.0
(3.9)