parmesan

Garlicky Caesar Dip

lemon juice (from 2 lemons)

anchovy

garlic cloves,

Dijon mustard

Worcestershire sauce

cream cheese

Parmesan

mayonnaise

Kosher salt and black pepper

parsley,

Basic Pesto Sauce

pine nuts,

olive oil

garlic

Parmesan cheese (3 ounces 85 grams)

salt,

Baked Crab Dip With Old Bay and Ritz Crackers

Unsalted butter,

lump crab meat

cream cheese, softened

lemon lemon juice

scallion, trimmed and minced,

Old Bay seasoning,

salt

Sliced English cucumbers and other crackers,

Savory Dutch Baby for Two recipe | Epicurious.com

all-purpose flour

Tbsp. sugar

thyme leaves

kosher salt

tsp. black pepper

Parmesan,

eggs

milk

Tbsp. unsalted butter,

Crème fraîche, smoked salmon, baby greens, and lemon wedges (for serving; optional)

Build lasagna in a new way with these Lasagna Roll-Ups! With ricotta, ground beef and mozzarella cheese, Lasagna Roll-Ups are a fun way to eat this dish!

Lasagna Roll-Ups

lb. lean ground beef

(24 oz.) CLASSICO Tomato and Basil Pasta Sauce

A.1. Original Sauce

egg, beaten

POLLY-O Natural Part Skim Ricotta Cheese

KRAFT Grated Parmesan Cheese, divided

lasagna noodles, cooked

KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

Brown meat in large skillet sprayed with cooking spray on medium heat; drain. Return meat to skillet.

Combine pasta sauce and A.1. Add half the pasta sauce mixture to meat; stir. Reserve remaining pasta sauce mixture for later use.

Spray 8-inch square baking dish with cooking spray. Mix egg, ricotta and 1/4 cup Parmesan until blended. Spread about 2 Tbsp. ricotta mixture onto each noodle; top with about 1/4 cup meat mixture and 2 heaping Tbsp. mozzarella. Roll up, starting at one short end of each noodle. Place, seam sides down, in prepared baking dish.

Top with reserved pasta sauce mixture and remaining cheeses; cover.

For a fantastic meal that can be ready in 20 minutes, toss together seared gnocchi and sautéed brussels sprouts with lemon zest, red-pepper flakes and brown butter. The key to this recipe is how you cook the store-bought gnocchi: No need to boil. Just sear them until they are crisp and golden on the outside, and their insides will stay chewy. The resulting texture is reminiscent of fried dough. Shelf-stable and refrigerated gnocchi will both work here, but the shelf-stable ones do crisp up a bit better.

Crisp Gnocchi With Brussels Sprouts and Brown Butter

brussels sprouts (or cruciferous vegetables

lemon

red-pepper flakes

potato gnocchi

unsalted butter,

honey

Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. (You should have about 2 teaspoons chopped zest.)

In a large (preferably 12-inch) skillet, heat 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with 1/2 teaspoon salt and a few grinds of pepper, then arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, 3 to 5 minutes. Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a medium bowl.

In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes. Stir in the brussels sprouts until warmed through. Serve with grated Parmesan.

This French classic needs little introduction, but if you haven’t had it in baked form, you’re in for a treat. Think upscale ham sandwiches drenched in egg custard and cheese, melted to a deep golden-brown. There are no tricks here, save for the addition of two extra yolks for maximum French-toast tenderness. Serve it warm, or at room temperature — a fitting breakfast feast that's welcome any time of the day.

Croque-Monsieur Breakfast Casserole

tablespoons unsalted butter, softened,

(10-

Dijon mustard

half-and-half

black pepper

Gruyère cheese, shredded (about 1 cup)

Parmesan cheese (packed 1/4 cup)

Parsley, leaves torn, mustard, and cornichons,

Heat oven to 325 degrees and generously butter a 9-by-13-inch (or 1 1/2- to 2-quart) baking pan. Butter the slices of bread on one side and spread a thin layer of mustard on the other side. Arrange, shingled, over the bottom of the pan, buttered side up; you may not need all the bread. Drape evenly with ham.

Whisk together milk, half-and-half, egg, egg yolks and pepper. Pour evenly over the bread and ham. Sprinkle with Gruyère and Parmesan cheeses, allowing the ham to peek out in places. Cover and refrigerate for 30 minutes (for the bread to sop up the milk) or up to overnight. Bake until the custard is set, and the bread and cheese are golden brown, 40 to 45 minutes.

Remove from the oven and allow to set 20 minutes before scattering evenly with parsley. Scoop and serve warm or at room temperature, with mustard and cornichons.

These savoury parmesan cookies require minimum baking skills and 3 basic ingredients - Perfect with wine, they&#039;re sure to wow your guests!

3-Ingredient Parmesan Cookies

unsalted butter

g organic all-purpose flour

100 g Parmesan cheese (finely grated)

rosemary & thyme leaves, finely minced ((optional))

black pepper ((optional))

tbsp warm water (or a small beaten egg)

In a stand mixer over medium-low speed, mix together the butter, flour and Parmesan cheese, until finely crumbly.

Add optional fresh chopped herbs and black pepper to taste, and knead until you form a dough.

Divide the dough in half. Roll each half into an uniform log, about 3 cm (1¼ inches) in diameter.

Wrap the 2 cylinders into cling film, and refrigerate for 15 minutes.

Preheat the oven to 180°C ( 350°F) without the fan mode. When using the fan-assisted option, set the oven to 20°C less than conventional oven.

Cut each log into 1 cm thick rounds, then you can use a cookie cutter to give them a specific cookie form.

Arrange the cookies on a baking tray lined with parchment paper.

Brush the surface of each cookie with a bit of warm water or a beaten egg, and sprinkle a tiny amount of extra grated Parmesan or chopped fresh herbs on top.

Bake for 10 minutes, or until the cookies are golden on top.

Remove the cookies from the oven, they will still be quite soft. Allow them to cool completely on a baking rack, then serve.

Store leftovers in an airtight container, and refrigerate for up to 4 days.

Oven Polenta with Roasted Mushrooms and Thyme recipe | Epicurious.com

mushrooms

thyme, plus leaves

garlic cloves, smashed

Kosher salt, freshly ground pepper

polenta

Parmesan, finely grated, plus more for serving

Tbsp. red wine vinegar

Flaky sea salt

How to make the best easy roasted zucchini! Topped with Parmesan and Italian seasoning, this delicious zucchini is never soggy and goes with so many dishes.

Roasted Zucchini

zucchini (ends trimmed, quartered lengthwise)

Italian seasoning

lemon juice

herbs

Preheat the oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a rimmed baking sheet.

In a small bowl, stir together the Parmesan, Italian seasoning, salt, and pepper.

Place the zucchini in a large bowl. Drizzle with the oil and sprinkle with the Parmesan mixture. Toss to coat, then arrange the zucchini on top of the cooling rack on the prepared baking sheet, being careful not to overlap the spears.

Place in the oven and bake until the zucchini is tender, about 12 to 15 minutes. Turn the oven to broil. Cook until the Parmesan is lightly crisp on top, about 2 to 3 minutes. Don’t walk away! The second you stop watching the cheese, it will decide to burn.

Remove the zucchini from the oven and immediately squeeze the lemon juice over the top. Sprinkle with herbs. Enjoy warm or at room temperature.

Pan sautéed Brussels sprouts are a quick, easy way to make delicious Brussels sprouts you&#x27;ll want to eat every night! Crispy, caramelized, and addictive!

Sautéed Brussels Sprouts

Brussels sprouts (trimmed and halved)

extra virgin olive oil

balsamic vinegar or lemon juice

Parmesan (feta, or goat cheese (optional))

Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.

Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.

Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren’t toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.

Here's what you need: low-sodium chicken stock, olive oil, shallot, shiitake mushroom, unsalted butter, garlic, fresh thyme, salt, pepper, arborio rice, white wine, grated parmesan cheese, fresh parsley

How To Cook A Perfect Risotto Recipe by Tasty

low-sodium chicken stock, or vegetable stock

shallot, finely chopped

lb shiitake mushroom,

garlic,

thyme,

pepper,

arborio rice

white wine

cheese,

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Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby.

Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook, stirring frequently, until translucent.

Add the shiitake mushrooms and butter. Cook, stirring occasionally, until the mushrooms have cooked down.

Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the butter has melted and the garlic is aromatic.

Add the rice and stir until fully coated in the mushroom mixture. Let the rice toast for 1-2 minutes, until fragrant.

Add the white wine and cook until the wine has evaporated, stirring occasionally.

Add 1 cup (240 ml) of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed.

Continue to add the stock, ½ cup (120 ml) at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock.

Once the rice is al dente, remove from the heat. Add the Parmesan and stir to combine.

Top with parsley, Parmesan, salt, and pepper.

https://vid.tasty.co/output/90516/landscape_480/1524262798

In this cozy weeknight meal, roasted butternut squash and Parmesan are combined for a dish that’s flavorful but not too heavy. A bit of thick-cut bacon adds crunch and smokiness. If you don’t have thick-cut on hand, you can certainly use thin-cut, but keep an eye on it, as it will cook through faster. Be prepared to pluck it from the oven once crisp and allow the vegetables to finish cooking at their own pace. A handful of chopped fresh herbs added just before serving gives this comforting dish a bit of brightness.

Butternut Squash Pasta With Bacon and Parmesan

butternut squash, peeled and cut into 3/4-inch pieces (about 4 cups)

red onion,

bacon

short, twisty pasta,

Parmesan (about 1 1/2 ounces)

chives

parsley

Set a rack in the center of the oven and heat to 375 degrees.

Add the butternut squash to a large baking sheet. Drizzle 2 tablespoons olive oil over the top and season with red-pepper flakes, salt and pepper. Toss to combine, then spread the squash into an even layer and bake for 15 minutes.

While the butternut squash bakes, in a small bowl, toss the red onion with the remaining 1 tablespoon olive oil.

After the squash has cooked for 15 minutes, give it a stir and push it to one side of the baking sheet to make room for the onion and bacon, trying to keep the squash in one layer. Add the red onion to the pan, then lay the strips of bacon in a single layer next to the onion.

Return the baking sheet to the oven for another 30 minutes and cook, stirring the squash and onion after about 15 minute. The bacon should be crisp and the vegetables cooked through and beginning to caramelize at the edges. (They don’t have to be super golden brown, but a little color is nice.)

Just before the vegetables and bacon are done, bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1 cup pasta water, then drain the pasta and return it to the pot to keep warm if necessary.

When the vegetables are tender and the bacon crispy, take the baking sheet out of the oven and carefully transfer the bacon to a cutting board. Coarsely chop the bacon.

Add the butternut squash, onions and any bacon fat to the pot with the pasta. Add about 1/2 cup Parmesan and 1/2 cup pasta water to the pot and stir everything until well combined. You want the squash to break down a bit and coat the pasta; add more pasta water as necessary to coat the pasta with the squash and cheese.

Stir in half the chopped bacon, then season with salt and pepper to taste. Divide the pasta among bowls or plates. Top with chives, parsley, black pepper and the remaining Parmesan and bacon. Serve immediately.

Whether you’re after a night in with your special someone or your sweatpants, this is your pasta: a cozy combination of spicy sausage and squash that’s glossed with nutty, sage-spiked butter and Parmesan. It’s inspired by the cavatelli with sausage and browned sage butter at Frankies 457 Spuntino in Brooklyn — the most ordered dish on dates, according to the owners, but appealing no matter the occasion, according to us. The key to making the dish sing is the unsexy color (brown). You'll want to get a hard sear on the sausage and the squash, and let the butter bubble until brown and toasty. If you’re looking for a vegetarian option, omit the sausage. The meat will be gone, but the comfort won't be.

Pasta With Sausage, Squash and Sage Brown Butter

cupped or tubed pasta, like orecchiette or penne

sausage

extra-virgin olive oil, plus more for the pasta

Salt and pepper

sage leaves

Bring a large pot of heavily salted water to a boil. Meanwhile, cook the sausage: In a sauté pan or skillet large enough to hold all the pasta, add the sausage and enough cold water to cover. Set over medium-high heat, then remove from the heat when the water hits a boil, about 8 to 10 minutes.

Transfer the sausage to a cutting board and cut into 1/2-inch coins. Dry out the pan and return it to the stove.

In the same pan, heat the olive oil over high until nearly smoking. Add the sausage and cook, flipping once, until dark brown on both sides, 5 to 7 minutes. Remove the sausage to a paper towel-lined plate, then reduce the heat to medium. Add the squash and a pinch of salt to the pan. Let cook, stirring briefly and scraping up any browned bits on the bottom of the pan, until browned, 5 to 7 minutes.

While the squash is browning, add pasta to boiling water, and cook to al dente according to package directions. Reserve 1 cup of the pasta cooking water, and drain the pasta.

When the squash is nicely browned, add the butter and sage and cook until the butter is golden, nutty smelling and foaming, just a minute or two, then immediately remove the pan from the heat and add back the sausage.

Add the pasta to the pan and mix with the brown-butter sauce (if the pasta has cooled off quite a bit, return the pan to low heat while you combine everything). Stir in the cheese, then add pasta water as needed to smooth the sauce. Adjust with salt and pepper, and serve with extra Parmesan, if you like.

Just a handful of ingredients makes a fantastic carbonara and, done properly, it’s a thing of beauty. 

Gennaro's classic spaghetti carbonara

g Parmesan cheese

x 150 g piece of higher-welfare pancetta

spaghetti

Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes — and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.

Cheesy Baked Pasta With Sausage and Ricotta

garlic cloves, thinly sliced

oregano

fennel seeds,

red-pepper flakes,

tomatoes

bay leaves

Kosher salt

pasta,

mozzarella,

whole-milk ricotta (about 3/4 cup)

basil leaves

Black pepper,

Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.

Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.

Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn’t stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.

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