Parmesan

A lovely twist on the traditional pear and blue cheese pairing. Tender lamb's lettuce and toasted walnuts provide great contrasting textures. Use a vegetable peeler to make thin shavings of Parmesan.

Called bianca, or "white," because they are sauceless, these crispy pizzas are the essence of clean flavor. The toppings are added after the crusts come out of the oven, melting the cheese slightly. This recipe makes two round pizzas or four rectangular ones.

From Ristorante Chianti, Geneva, Illinois.

This crowd-pleasing risotto works well as a main course—accompanied by green salad and crusty bread—or as a side dish for leftover chicken. Active time: 45 min Start to finish: 45 min

This beautiful appetizer boasts a delicate balance of leek and cheese flavor.

The umami-packed pasta you'll be making all season long.

Brussels sprouts are better with a crunchy Parmesan skirt.

Ground chicken, Parmesan, marinara, and plenty of mozz in a supersize sheet-pan dinner worth sharing.

This savory babka is braided with a whole head of garlic, fresh parsley, and salty Parmesan.

The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.

With a crisp crust, garlicky mayo, and a juicy slice of tomato.

Whack raw asparagus with a rolling pin, then douse it in a lemony vinaigrette.

Crispy, Parmesan-crusted cutlets make this spring dish sing.

You’ll enjoy this dish here, there, and everywhere.

All pizza toppings welcome, especially pickled peppers, olives, maybe an anchovy or 10.

Skip the crushed red pepper flakes and reach for gochujang, which adds funk and spice in the marinara sauce for this reimagined twist on chicken Parm.

A brief simmer in chicken stock makes fennel meltingly tender, mellowing out its sharp licorice notes. A fennel dish to convert the fennel haters.