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Entries tagged with 'parmesan'

Chickpea Salad With Pepperoni, Parmesan, and Basil

Serious Eats Jennifer Olvera 5 comments

Chickpeas go a bit rogue in this pepperoni, lemon zest, and Parmesan-stippled salad—the perfect option for an oven-free, summertime side. More

Deviled Eggs Carbonara (Crispy Pancetta, Pork Fat, Parmesan Crisps, and Black Pepper)

Serious Eats Daniel Gritzer 2 comments

These deviled eggs with crispy pancetta, parmesan, and plenty of black pepper take their inspiration from spaghetti carbonara. More

Cheesy Smoked Paprika Crackers

Serious Eats Yvonne Ruperti 7 comments

You can't get this in a box. These completely addictive, delicate crackers pack a big smokey, cheesy punch. More

Parmesan Bacon Gougères From 'Down South'

Serious Eats Kate Williams 8 comments

Donald Link's gougères in his new cookbook, Down South, are a far cry from the delicate hors d'oeuvre seen on passed appetizer trays at fancy receptions. More

Hearty Escarole, Barley, and Parmesan Soup

Serious Eats J. Kenji López-Alt 10 comments

An easy and hearty vegetarian soup with vegetables, escarole, and barley, all flavored with rosemary, parmesan, and olive oil. More

Orecchiette with Caramelized Turnips, Tuscan Kale, and Cracked Pepper from 'The Vermont Farm Table Cookbook'

Serious Eats Kate Williams Post a comment

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. More

Kale, Parmesan, and Fried Egg Tartine

Serious Eats J. Kenji López-Alt 1 comment

Toasted bread with sweet and nutty broiled kale, topped with a fried egg and Parmesan cheese. More

Radish-Top Pasta from 'The French Market Cookbook'

Serious Eats Kate Williams Post a comment

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. More

Grilled Cremini Mushrooms Stuffed with Basil- and Parmesan-Mayo

Serious Eats Joshua Bousel 2 comments

Although quick and simple, these stuffed creminis leave a memorable impression. More

Fried Zucchini with Parmigiano-Reggiano and Lemon from 'Franny's'

Serious Eats Kate Williams 2 comments

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. More

Pepperoni Garlic Bread Burgers (Grilled Cheeseburgers with Pepperoni Sauce Serve on Garlic Bread Rolls)

Serious Eats J. Kenji López-Alt Post a comment

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. More

Grilled Meatball Parmesan Hero

Serious Eats Joshua Bousel 6 comments

With the right balance of sauce to meat to cheese and crisp grilled meatballs, this is a parm hero done right. More

Three-Cheese Hearty Greens and Puff Pastry Tart

Serious Eats Kerry Saretsky 2 comments

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. More

Shredded Kale Salad with Pine Nuts, Currants, and Parmesan

Serious Eats Jennifer Segal 7 comments

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. More

Bread Baking: Browned Butter and Parmesan Grissini

Serious Eats dbcurrie 2 comments

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. More

French in a Flash: Quick-Braised Young Leeks with Parmesan and Thyme

Serious Eats Kerry Saretsky 5 comments

Tender, softly-onion leeks are roasted with the autumnal flavors of thyme and Parmesan for a soft, earthy, nutty, awesome side dish. More

Bread Baking: Overnight Parmesan Rye

Serious Eats dbcurrie 3 comments

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. More

Pioneer Woman's Fig-Prosciutto Pizza with Arugula

Serious Eats Erin Zimmer 2 comments

When chatting with Ree Drummond aka The Pioneer Woman last week before her new Food Network show premiered, we didn't just sit around sans refreshments. Ha, like that would ever happen. Ree provided this pizza (and chocolate chip cookies, can't... More

Grilling: Italian-Style Grilled Corn

Serious Eats Joshua Bousel 4 comments

With extra Parmesan and Pecorino after making meatballs last week, I had the idea to slather grilled corn in a garlic butter, then roll them in the cheese—a la Mexican-style corn. The end result was a pleasing mixture of sweetness, creamy garlic, and a sharp bite from the cheese. More

Grilling: Italian-Style Meatballs with Pecorino and Parmesan

Serious Eats Joshua Bousel 12 comments

Pecorino and Parmesan cheeses add a complex salty bite to these Italian-style meatballs made of ground chuck and pork, melding with the other seasonings to create a delicious, cohesive flavor throughout. These could be the best meatballs I've ever had. More

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