Parmesan
Recipes
A full course of Italian penicillin
Chicken soup's glamorous Italian cousin, with a spicy crumb and a cold lemon dollop.
Garlic noodles the way San Francisco does them
Two heads of garlic, plenty of butter and three bottles from the cupboard, done in the time it takes to boil the pasta.
Creamy lemon spaghetti with a Sichuan pepper buzz
Crème fraîche, miso and lemon make the sauce, and toasted Sichuan peppercorns go in twice so your lips hum.
Chicken sausage and lemon, baked as a lasagna
A lasagna that went on holiday and came back with a tan and a lemon habit.
Pumpkin pasta with sausage and crisp sage
Tinned pumpkin, Gruyère and a sheet pan to crisp the lot.
Sausage lasagna spread thin for the crust
Lasagna with no layers, baked flat on a sheet pan, and an insult to nonnas everywhere.
Vodka rigatoni, baked till the tops crackle
Vodka sauce given a sheet pan, a jar of Calabrian chilis and a honey drizzle it did nothing to deserve.
Zucchini parmesan, roasted not fried
All the comfort of the fried original, a fraction of the oil, and no pan spitting at you.
Chicken parm sliders, twelve at once
The whole slab of rolls stays joined until the end. You bake it as one object and cut it into twelve at the table.
Green pasta with a whole bunch of kale in the sauce
Twelve ounces of kale boiled soft, blended with lemon and Parmesan, and poured over pasta. It tastes nothing like a health measure.
One-pot squash and fennel pasta
The pasta cooks in the stock rather than in water, so the starch stays in the pot and turns into the sauce.
Cacio e pepe with a head of cabbage in it
Cabbage browned until it is sweet and nearly jammy, folded into the most austere pasta there is.
Risotto you do not stand over
All the water at once, an occasional stir and the mascarpone at the end covering the difference. The ladle ritual is optional and always was.
Pierogies where the hoagie roll should be
Sausage and peppers want something crisp underneath. A roll goes soft under them and these do not.
Sausage meatballs over garlic-herb orzo
Two ingredients make the meatballs. The fennel does everything else.
Golden lasagna
A carrot lasagna so light you could eat the lot and still fancy pudding.
The tomato pasta worth the airfare
Three kinds of tomato, a whisper of anchovy and enough lemon to keep it honest.
Lemon pesto spaghetti, all zest and no juice
The Amalfi trick: zest steeped into the pasta water and pounded into the pesto, toasted almonds underneath, not a drop of juice anywhere.
Spaghetti squash under a Parmesan lid
The vegetable that does a passable impression of pasta, finally dressed for company.
Midnight peanut butter noodles
The one-pot bowl you make standing up, for an audience of yourself.
The lemon-caper dressing that thinks it's a Caesar
Bright, briny and thin enough that every leaf gets some.
Tahini and Parmesan, an unlikely pasta salad
A pasta salad with sesame where the mayonnaise should be, blistered tomatoes through it.
Kimchi carbonara
Egg yolks, Parmesan and a fat spoon of kimchi. Carbonara with a Seoul streak.
Shatta white bean dip
Creamy white beans under a blistered Parmesan lid, shatta streaked through the middle.
Featured
Tomato sauce so simple you'll die
Marcella's three ingredients, one of which you bin, and a fourth she never sanctioned.
A ricotta pasta that begs to be messed with
Stir it in a bowl while the water boils, then fiddle until it tastes like yours.
Gnocchi baked with corn and a goat cheese heart
A whole round of goat cheese goes in last and collapses into the sauce.