This recipe starts off with crumbled Italian sausage cooked down in a bit of butter. I sauté a few types of mushrooms in the rendered fat, then flavor them with shallots, garlic, and a little bit of soy sauce and lemon juice. They get finished in a simple creamy sauce flavored with Parmesan cheese. Add some pasta, top it all of with crisp bread crumbs, bake it directly in the cast iron pan you cooked it in, and you've got yourself a one-skillet meal fit for normal everyday folks who perhaps might occasionally feel like kings.
'Parmesan' on Serious Eats
To make the best chicken Parm sandwich, just start with the best chicken Parmesan. Our version uses a buttermilk brine for extra juiciness and flavor. We take the leftovers and pack them into a full-sized loaf of toasted ciabatta, adding some extra sauce and cheese to keep the bread moist before cutting it up into single serving slices. This is a chicken Parm sandwich so good it's almost worth making the chicken Parm fresh just for the sandwich.
Juicy cherry tomatoes are packed full of smoky, crunchy bacon, salty Parmesan cheese, creamy mayo, and a sprinkling of bright, fresh parsley for a simple, crowd-pleasing hors d'oeuvre.
Chickpeas go a bit rogue in this pepperoni, lemon zest, and Parmesan-stippled salad—the perfect option for an oven-free, summertime side.
These deviled eggs with crispy pancetta, parmesan, and plenty of black pepper take their inspiration from spaghetti carbonara.
You can't get this in a box. These completely addictive, delicate crackers pack a big smokey, cheesy punch.
An easy and hearty vegetarian soup with vegetables, escarole, and barley, all flavored with rosemary, parmesan, and olive oil.
Orecchiette with Caramelized Turnips, Tuscan Kale, and Cracked Pepper from 'The Vermont Farm Table Cookbook'
This pasta dish from Tracey Medeiros's Vermont Farm Table Cookbook introduced a new element to my standard kale recipe mix: caramelized turnips. At first, I was turned off by the idea of pairing bitter greens with a bitter root vegetable, but then I remembered how turnips mellow and sweeten once cooked. Add in some serious maillard action to the turnips, and I realized this was a really clever way to make use of a New England staple crop.
Toasted bread with sweet and nutty broiled kale, topped with a fried egg and Parmesan cheese.
I'm one of those people who buys root vegetables with the leaves intact with the intent to cook them up as kind of a "freebie." But most of the time I forget about the greens for a couple of days, and then by the time I get around to using them, they've all but shriveled up. Recipes like this super-quick radish-top pasta from Clotilde Dusoulier's new book, The French Market Cookbook, however, encourage me to change my ways.
Although quick and simple, these stuffed creminis leave a memorable impression.
Fried vegetables make up a substantial chapter in the new Franny's cookbook. Rather than serving a plethora of deep fried cheese sticks and onion rings dipped in tomato sauce, Andrew Feinberg and Francine Stephens take a lighter approach. The thin batter puffs and turns a light golden-brown, leaving the zucchini tender throughout, yet still bright green within. Freshly ground black pepper, Parmigiano-Reggiano, and a squeeze of lemon are all they need as a finishing touch.
Pepperoni Garlic Bread Burgers (Grilled Cheeseburgers with Pepperoni Sauce Serve on Garlic Bread Rolls)
Burgers covered in provolone cheese under a blanket of a hot-and-tangy pepperoni sauce and parmesan cheese, all served on a hamburger bun toasted in garlic butter.
With the right balance of sauce to meat to cheese and crisp grilled meatballs, this is a parm hero done right.
Swiss chard, spinach, and leeks mixed with ricotta, Gruyère, Parmesan, and pine nuts makes the perfect filling for a slightly virtuous, slightly decadent vegetarian puff pastry tart.
Raw shredded kale makes a nutritious and tasty salad, especially when paired with toasted pine nuts, currants, and shaved Parmesan. It also holds up well, even with the dressing, so you can make it ahead of time.
As much as I like a freshly baked loaf of bread, I have to admit that crisp breadsticks (grissini) are one of my favorite snacks. You can nibble on them before dinner, with dinner, and after dinner. There's something so satisfying about the crunch. Like pretzels, but without all the extra salt.
Tender, softly-onion leeks are roasted with the autumnal flavors of thyme and Parmesan for a soft, earthy, nutty, awesome side dish.
Letting a loaf of bread take an overnight rest in the refrigerator has a lot of advantages. For one thing, the flavor improves. For another, the gluten becomes active, so you don't need to knead as much. I think it's particularly useful with rye breads. Rye is tasty enough on its own but since it doesn't have as much gluten as wheat bread, letting it rest overnight is a much easier way to let the gluten develop.