This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form.
Author: Molly Baz
Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.
Author: Joan Nathan
Author: Robin Levy Goetz
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey,...
Author: Anna Stockwell
To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.
Author: David Downie
Eric Ripert's original version of this dish at Le Bernardin in NYC is prepared with half as much pasta-usually super-delicate angel hair-and is painstakingly...
Author: Anthony Bourdain
Author: Sheila Lukins
Using a sliced whole lemon gives unbeatably fresh aroma from the skin, bitter complexity from the pith, and tart, puckery juice from the flesh. Thin slices...
Author: Andy Baraghani
This impressive side dish is a play on the classic twice-baked potato with amped-up toppings of Parmesan whipped cream, candied hazelnut-bacon bits, and...
Author: Rhoda Boone
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...
Author: Bon Appétit Test Kitchen
Author: Geoffrey Selling
Memorize this classic, cheesy, massaged kale salad and make it your go-to side for any family dinner.
Author: Anna Stockwell
The key for this recipe is to add the basil at the end instead of blending everything all at once. Use an olive oil good enough for sipping-there's a lot...
Author: Andy Baraghani
Author: Rick Bayless
Author: Bon Appétit Test Kitchen
A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.
Author: Rick Martinez
Author: Georgia Downard
Break lasagna noodles into squares then mix with an easy sauce flavored with butter, lemon, black pepper, and Parmesan, plus three kinds of peas.
Author: Joe Sevier
Author: Edwin Goto
Author: Brad Avooske
You'll still get that velvety consistency from this lighter ragù, but this recipe won't take you all day to make.
Author: Andy Baraghani