Parmesan

(TORTINO DI PATATE ALLA PARMIGIANA) Gratins made from potatoes and other vegetables have long been a part of the country cooking around Parma. Here's a rich one that takes advantage of a star ingredient: Parmesan cheese. The dish is often served during Lent or on other meatless days.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. Here’s a quick and satisfying starter.

This easy dish features thinly sliced, roasted leeks and fennel with grated Parmesan and poppy seeds baked inside a store-bought puff pastry crust. Serve the tart for with a green salad on the side.

When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition of preservatives prolonged the bread’s shelf life. In 1930, pre-sliced loaves became available, changing the world of sandwiches forever. Sliced Wonder Bread is also great in this strata; its spongy texture is perfect for soaking up the eggs and milk.

A classic sandwich that is guaranteed to satisfy, whether served as a weekend lunch or an easy weeknight supper.

One summer this was the recipe of the season. I had a guest and we ate this beautifully simple pasta for dinner three nights in a row. I could have gone for a fourth, but we went out to dinner instead. What could possibly be bad about the trio of fresh golden pasta, lemons from the tree, and rosemary from right outside the kitchen door? A touch of Parmesan, a sip of wine, and the celebration has begun!

This take on classic Caesar salad uses nonfat yogurt in place of oil and egg (or oil and mayonnaise) for a lean but creamy dressing that is enhanced by grated Parmesan.

Italians call these irresistible treats frico, or "little trifles." Served on their own, they make nice cocktail snacks.

Can be prepared in 45 minutes or less.

I had heard that some people were making a delicious snack with leftover cheese rind, and I was puzzled by the idea. I called Antonio Santini, owner of <epi:fdictlink id="2236">Dal</epi:fdictlink> Pescatore, one of three three-star restaurants in Italy, and he gave me his interpretation, where you practically grill the rind. Luciano Pellegrini, the chef at Posto, and I decided to experiment. We weren't satisfied, because the rind was kind of chewy. So we decided to try the cheese in a nonstick pan. The cheese is so oily and full of flavor, I thought, let's just stick it in the pan and see what happens. That turned out to be the key to success. The traditional frico is a Friulian dish made with Montasio, a creamier cheese that is very hard to find in America. That's fried cheese, almost like a pancake topped with meat or vegetables. This is flakier and softer. Serve it when people walk in the door.

Serve with pan-fried potatoes. What to drink: A crisp Sauvignon Blanc from California or New Zealand, or a French Sancerre.