Recipe Roundup

51 Parmesan Cheese Recipes That'll Make You Want to Break Out the Good Stuff

When you really want to go all out, reach for Parmigiano-Reggiano for its incomparably rich, nutty, sweet, salty flavor.

January 29, 2019

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
1/51
Sunday Sauce with Braciole, Meatballs, and Sausage
Make a big pot of this classic slow-cooked sauce—it freezes beautifully.
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Laura Rege
2/51
Roasted Cauliflower With Parmesan-Panko Crumble
A make-ahead Parmesan and panko crumble adds addictive savory crunch to this large-format dinner-party side.
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Alex Lau
3/51
BA's Best Eggplant Parmesan
Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving.
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Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
4/51
Broccoli Caesar
Broccoli stems are tender and delicious, but it’s important to cut away the dried-out base and peel the tough skin of thicker ones.
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Photo by Alex Lau, Food Styling by Sue Li
5/51
Baked Pasta alla Norma
Broccoli stems are tender and delicious, but it’s important to cut away the dried-out base and peel the tough skin of thicker ones.
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Photo by Alex Lau
6/51
Ensaymadas
These sugary, Parmesan-y, buttery Philippine yeast rolls may sound like a confusing combination of flavors to the uninitiated, but they're incredibly delicious.
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Photo by Chelsea Kyle, Food Styling by Rhoda Boone
7/51
Quick Baked Chicken Parmesan
This faster, healthier version of the classic Italian-American dish is perfect for a cozy weeknight dinner.
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Tuukka Koski food styling: Alison Attenborough, prop styling: kalen kaminski
8/51
Parmesan Broth
After you've grated down your hunk of Parm, save the rinds! Collect them in a resealable bag in the freezer. When you've got about a pound, throw the rinds into a stockpot with aromatics and herbs to make a salty and creamy broth.
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Photo by Chelsea Kyle, Food Styling by Katherine Sacks
9/51
Wild Mushroom and Parsnip Ragout With Cheesy Polenta
This hearty vegetarian ragout—served on a bed of creamy polenta—gets a boost of rich flavor from umami-packed tomato and miso pastes.
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Ditte Isager
10/51
Ricotta Gnudi with Pomodoro Sauce
Show some Parm love here two ways: in the gnudi's dough itself (along with egg and ricotta), and with a sprinkling on top.
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Photo by Alex Lau, Prop Styling by Heather Greene, Food Styling by Alison Attenborough
11/51
Plum Salad with Black Pepper and Parmesan
Don’t bother trying to halve and pit the plums before slicing them. Instead, cut off slices, working your way from the outside to the pit.
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Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
12/51
Pantry Pasta with Garlic, Anchovies, and Parmesan
Combine a few pantry staples to make this simple but luxurious anytime pasta.
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Photo by Brian W. Ferry
13/51
Parmesan Bread Pudding With Broccoli Rabe and Pancetta
This eggy bread pudding needs two finishing touches for entry into the hall of fame: slices of Pancetta and a shower of salty, nutty Parm.
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Photo by Marcus Nilsson
14/51
Twice-Roasted Squash With Parmesan Butter and Grains
While smaller squash, such as acorn, can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys.
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