Parmesan

Rather than making pizza dough from scratch, patting out biscuit dough for mini pizzas is a quick, fun shortcut that older kids, like our eleven-year-old niece Lauren, will enjoy joining in on. And the kids can top their own pizzas, too, if they like, piling on the cheese and pepperoni or, if you’ve got a strange kid who likes them like Bobby always did, with sliced olives.

This traditional French sandwich is topped with a classic Mornay sauce (a béchamel sauce with cheese).

This hearty, veggie-filled rigatoni recipe requires a little bit of work, but makes plenty for a group and is full of flavor.

This may be the most decadent recipe in the entire collection—all good things baked into one dish so creative and rich that making it causes the cook to chuckle periodically at the luxury and process. Don't wait for Derby Day.

I don’t keep a lot in my freezer, but one thing you’ll always find there is a package of frozen peas. They’re sweet, they have a lovely green color, and when puréed they can satisfy a craving for a starchy food. If you’re not a big fan of peas, at least give this a try. I think it’s going to be your new favorite thing. I can’t resist eating it straight out of the bowl!

To make fresh whole wheat breadcrumbs, cut off the crust from country-style bread. Tear the bread into two-inch pieces and grind in the food processor until the breadcrumbs resemble very coarse sand.

For the best texture, don't overwork the meat mixture and use Parmesan that's ground to a fine powder ( use the processor or the rasp side of a box grater). For more heat, add 1/2 to 3/4 teaspoon dried crushed red pepper to the sauce.

For perfect gnocchi, don't work the dough too much and add as little flour as possible. It's okay if the dough is a little sticky.

To make the sourdough croutons, toss 3 1/2 cups 1-inch cubes crustless sourdough bread with 2 tablespoons olive oil. Spread the bread cubes on a heavy-duty rimmed baking sheet and bake at 400°F for 20 to 25 minutes.

Learn how our executive food editor rediscovered the joys of fresh pesto and made it her own.

There are so many variations on mashed potatoes—but this combination of potatoes and basil is a marriage made in heaven. Creamy potatoes and the fresh peppery basil really complement each other, and the Parmesan doesn't hurt, either. Everyone asks for seconds!

Quick preserved lemon (it cooks for ten minutes) adds a fresh hit of flavor to this warm salad.

This no-cook salad is a refreshing (and lovely) way to use up lots of zucchini—and also impress your dinner guests. A vegetable peeler makes it easy to create the zucchini ribbons.

A soft chewy bread roll about the size of a golf ball infused with cheesy flavor, pão de queijo is Brazil's favorite savory snack and an excellent recipe to add to your repertoire.