When this dish was first made—in Emilia-Romagna, particularly in the city of Parma—it included veal and grana cheese, such as Grana Padano or Parmigiano-Reggiano. The bread crumbs, tomato, and mozzarella were all added later, and chicken has often been used as a more economical substitute for veal. This has got to be one of the most popular Italian American dishes. You can find it across America, in every Italian American restaurant, and it has now penetrated the fast-food chains, thanks to its popularity and reasonable costs. If done well with the best of products, it is a great dish.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.