A couple of years ago, on a trip to central Italy—where true Parmigiano-Reggiano is made—I learned yet another use for the world’s most important cheese. A cook in a trattoria was taking handfuls of the grated stuff, sprinkling them in a skillet, and forming melted cheese pancakes. While they were still warm, he draped them over the back of a cup, to form crisp, edible, single-ingredient containers. He filled these with a mixture of zucchini, eggplant, and tomatoes and sent them out as a first course. I found the idea intriguing, but not all that easy to duplicate at home, where my skillet seemed always too hot or too cool, the pancakes too thick or too thin. But when I took the task seriously and set about figuring out the most reliable way to produce these Parmigiano-Reggiano cups, it turned out to be fairly straightforward. Thanks to the miracle of the nonstick surface, just put four rounds of grated cheese on a baking sheet and, five minutes later, they’re done.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.