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.
Ricotta gnudi with pomodora sauce in a pasta bowl.
Ricotta Gnudi with Pomodoro SauceDitte Isager
  • 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
    15/51

    Herb-Crusted Cauliflower Steaks With Beans and Tomatoes

    Prep work is simplified for this sheet-pan dinner with an herbed garlic oil that's used two ways: first it's mixed with panko and Parmesan for a crispy crust for the cauliflower, then tossed with beans and cherry tomatoes for a zesty side dish.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton
    16/51

    Escarole, Pear, Parmesan, and Basil Leaf Salad

    Fresh basil and pears team up for a winning combo of sweet fruit and herbal notes in this bright, crisp salad.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani
    17/51

    Arugula With Italian Plums and Parmesan

    For the best play between sweet, hot, and salty ingredients, look for spiky arugula, labeled "rocket" or "rucola," at the farmers' market. It's much more peppery and sturdy than what you’ll find at the supermarket.

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  • Photo by Alex Lau
    18/51

    Open-Face Steak Sandwich with Parmesan Dressing

    This open-faced sandwich works just as well as a salad if you’re not feeling the bread.

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  • Photo by Gentl & Hyers
    19/51

    Oxtail Ragù with Semolina Gnocchi

    This recipe makes a lot of ragù, but it freezes well and is worth having around. If making the gnocchi feels like a project, serve over polenta instead.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    20/51

    Parmesan-Crusted Chicken

    Not to be confused with chicken Parmesan, our baked Parmesan crusted chicken is sure to please! The combination of Parmesan cheese, breadcrumbs, and mayonnaise provide the perfect crust for this juicy chicken dinner!

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  • Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    21/51

    Romesco Pasta Salad With Basil and Parmesan

    The reason this salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts and breadcrumbs means there's always something to bite into.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
    22/51

    Four-Cheese Manicotti

    A spoon works fine for stuffing the manicotti noodles, but a piping bag—while it may seem fussy—makes quicker work of the assembly.

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  • Photo by Marcus Nilsson
    23/51

    Garlic Bread

    The secret to irresistible garlic bread is using a mixture of butter and oil and topping it with Parmigiano.

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  • Photo by Alex Lau
    24/51

    Shaved Cauliflower Salad

    Thinly sliced raw cauliflower takes center stage in this salad, tossed in a bright, limey dressing and dusted with nutritional yeast.

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  • Photo by Chelsea Kyle, Styling by Ali Nardi
    27/51

    Leek, Fennel, and Poppy Seed Tart

    Team this dish with a mixed green salad for a delicious lunch.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    28/51

    Parmesan-Roasted Butternut Squash

    The best qualities of a gratin shine in this incredibly simple side dish: Pieces of sweet butternut squash and a flurry of salty Parmigiano-Reggiano meld with cream to form a warm, cohesive whole.

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  • Photo by Brian W. Ferry
    39/51

    Warm Shrimp and Escarole Salad

    This simple one-pan shrimp supper gets dinner on the table fast; the grated Parmesan on top makes it feel like a treat.

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  • Photo by Evi Abeler
    40/51

    Gluten-Free Eggplant Parm

    For this gluten-free version of eggplant Parm, rounds of eggplant are sliced and breaded in a mixture of ground almonds and Parmesan cheese, then baked before being layered with mozzarella and sauce.

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  • Edward Park
    43/51

    Casônsèi

    Similar to ravioli, these half-moon-shaped parcels are made of an egg-based dough and can have a variety of fillings. In the traditional cuisine of Brescia, casônsèi is typically filled with a mixture of sausage, bread dipped in milk, and grated Parmesan.

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  • Photo by William Abranowicz
    44/51

    Parmesan Roasted Potatoes

    These roasted potatoes get even more savory with a DIY Parmesan topping. Let grated cheese dry for an hour, then add flour, salt, and pepper. Toss potatoes in this mix before roasting them.

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  • Elinor Carucci
    47/51

    Chickpea Salad With Lemon, Parmesan, and Fresh Herbs

    Need a quick lunch? Toss canned chickpeas with chopped herbs, lemon, and grated Parmesan for a protein-packed (and inexpensive) bowl.

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  • Romulo Yanes
    48/51

    Parmesan Pull-Aparts

    These rolls have a lot in common with brioche—both are rich and tender, and they bake up with a gorgeous browned crust. However, these are much easier to make than that time-intensive bread, and they have the added advantage of aromatic Parmigiano-Reggiano.

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