Parmesan

The flat, wide shapes of broken lasagna noodles drape over themselves, trapping the buttery, lemony sauce.

There is a way to have your macaroni fix in the freezer: a custard-style baked mac ’n’ cheese. Instead of a cream-based sauce, this one uses eggs and béchamel to help bind a very cheesy filling with the noodles. The pimentos help to cut the richness with a little bit of acidity.

Layers of creamy potato, three cheeses, and savory kale and leeks mean that this is one dish that's here for a good time, not a long time.

These pillowy biscuits are stuffed with spinach and cheese, but they work equally well with any other vegetable you care to throw at them. Swap the spinach for up to a cup of roasted squash, charred poblanos, or other cooked vegetable, and sub the Gruyère with any other cheese you like (if you choose a more intense cheese like feta or blue cheese, use ¾ cup instead of the full cup). 

This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result as dramatic as it is delicious.

This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar.

In this recipe, sweet, juicy tomatoes get paired with two cheeses, fragrant herbs, and a flaky crust. We can’t think of a better way to enjoy the last tomatoes of the season.

Cut king trumpet mushrooms into planks and grill them until crisp and deeply savory. Then, pile on grilled bread with an herby, cheesy dressing.

You can fill this tart shell with your choice of sweet or savory fillings—from cheeses, to roast vegetables, to stone fruits.

The key to this flaky galette crust is to move fast! Rolling and folding the dough before the butter has a chance to warm up creates distinct layers of butter and dough that will steam apart during baking, becoming light and flaky.

Start by serving this big pot of polenta as a soft, creamy side dish when it is freshly made, then divide the rest into baking dishes to use later in the week as polenta croutons and polenta crust.

In this easy pantry pasta, make-ahead lentils add heft, while bacon lends a deep, savory flavor to the sauce. It’s a hearty and comforting dinner that's perfect for cool fall evenings.

We tend to favor pickles that are bright with acid and low on sugar; anything labeled “half-sour” usually fits the bill. If using sweeter pickles, add a bit more vinegar and salt.

The Italian word for the ideal risotto texture is all’onda—literally, “like a wave.” Risotto should spread and move and undulate. If you can stand a spoon up in it, it needs more liquid.

The meatballs are tender and juicy, and once covered in a nice cozy blanket of tomato sauce and melted mozzarella, they’re pretty hard to resist.

Use this rich, creamy Italian white sauce for lasagna, gratins, and mac and cheese.

This holiday-buffet-ready salad has bright Asian pear, salty aged cheese, a dynamic pecan dressing, and hardy radicchio that refuses to wilt.

This pesto variation is built on a combination of toasted nuts, creamy ricotta, salty Parm, and a little kick of raw garlic. You don’t need a food processor or a blender to make it; everything comes together in a single bowl.

Use the smallest tomatoes you can find at the market for this dish. They’ll be extra sweet and have thin skins.