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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.