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Parmesan cheese

Explore 291 recipes, 4 articles, 118 videos, and more

Soup au Pistou

Time:55 mins
Ingredients
  • 1 cup lightly packed fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, smashed
  • 3 anchovy fillets
  • 1/3 cup grated Parmesan, plus more for serving
  • 2 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, washed well, and drained (about 4 cups)
  • 2 small celery stalks, cut into 1/2-inch pieces (about 2/3 cup)
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • Coarse salt and freshly ground pepper
  • 1 small zucchini, cut into 1/2-inch pieces (about 1 1/2 cups)
  • 1 small yellow squash, cut into 1/2-inch pieces (about 1 1/2 cups)
  • 4 cups low-sodium chicken broth
  • 1 Parmesan rind, about 1 by 3 inches
  • 2 cans (15.5 ounces each) small white beans, such as navy, rinsed and drained
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Broccoli Pasta with Parmesan Croutons

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Roast Chicken and Cheesy Corn

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Fusilli Carbonara with Frisee and Lemon

Time:30 mins
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Late-Night Pasta

Ingredients
  • 6 ounces thin spaghetti or tagliolini
  • 3 pieces applewood smoked bacon, thinly sliced into 1/4-inch-thick pieces
  • 1 1/2 teaspoon coarsely cracked black pepper, plus more for serving
  • 1/2 cup onion, chopped
  • 1/2 clove garlic, minced
  • 1 cup freshly grated Parmesan cheese
  • 4 tablespoons unsalted butter
  • 2 large eggs
  • 1 tablespoon chopped flat-leaf parsley
  • Coarse salt
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Oyster Pan Roasted Casserole

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Cherry Tomato Mozzarella Zucchini Pie

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Minestrone

Ingredients
  • 1 medium leek, white and pale-green parts only, quartered lengthwise, sliced 1/4 inch thick, and washed well
  • 1/3 cup extra-virgin olive oil
  • 3 garlic cloves, peeled
  • 3/4 cup dried cannellini beans (5 ounces)
  • 2 cups loosely packed fresh basil leaves
  • 1 large celery stalk, minced
  • 3 garlic cloves, minced
  • 8 cups water, plus more for soaking
  • 3 tablespoons pine nuts, toasted
  • 1/2 large onion, chopped
  • 1 medium carrot, peeled and minced
  • 2 large celery stalks, sliced 1/4 inch thick
  • 1/2 teaspoon coarse salt
  • 1 large onion, peeled and minced (1 cup)
  • 1 dried bay leaf
  • 2 carrots, peeled and sliced on the diagonal 1/4 inch thick
  • 1/3 cup grated Parmigiano-Reggiano cheese (grated on medium holes of a box grater)
  • 1 large red potato, cut into 1/2-inch pieces
  • 2 ounces prosciutto ends (optional), cut into pieces
  • 1 medium zucchini, quartered lengthwise and sliced 1/4 inch thick
  • 1/2 cup best-quality extra-virgin olive oil
  • 1/4 pound green beans, trimmed and cut on the diagonal into 1-inch pieces (about 1 cup)
  • 1 can (14 1/2 ounces) whole peeled plum tomatoes, crushed and juice reserved
  • 1 bunch Tuscan kale (about 5 ounces), tough stems removed, leaves cut crosswise into 1/2-inch strips
  • 1/4 head savoy cabbage, cored and very thinly sliced (about 2 cups)
  • 4 cups vegetable stock
  • 1 rind (about 3 inches) Parmigiano-Reggiano cheese, plus freshly grated cheese for serving (optional)
  • 4 ounces prosciutto ends (optional)
  • 1 dried bay leaf
  • 1/4 teaspoon red pepper flakes
  • Coarse salt and freshly ground black pepper
  • Basil pesto, for serving (optional)
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Parsley-Flaxseed Pesto Pasta

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