recipes

51 Cheesy Parmesan Recipes for Breakfast, Dinner, and Everything In-Between

We love Parmesan cheese on everything. Especially these recipes.
Image may contain Plant Food Vegetable and Cauliflower
Parmesan-Roasted CauliflowerDanny Kim

When it's nutty-salty-cheesy you're after, only Parmesan will do. We'll eat just about anything with Parm, but these 50 recipes are particularly good.

  • Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Stephanie De Luca
    11/51

    Classic Caesar Salad

    A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing).

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  • Alex Lau
    12/51

    Greens and Cheese Vegetable Lasagna

    A decent amount of béchamel keeps this tomato-less lasagna moist as it cools.

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  • Alex Lau
    19/51

    Rigatoni with Sausage, Beans, and Greens

    Our favorite and best method of making pasta—the same one the pros use in restaurants—is one in which the pasta finishes cooking in a glossy sauce made by emulsifying cheese into the pasta cooking liquid. It’s so easy and good it might change your life (or if not your entire life, then definitely your weeknight pasta game).

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  • Peden + Munk
    20/51

    Fusilli Alla Vodka With Basil and Parmesan

    Make sure the vodka cooks for a full minute or two to evaporate all the booziness.

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  • Photo by Michael Graydon and Nikole Herriott
    29/51

    Fettuccine Alfredo

    Classic, silky Alfredo sauce comes from the emulsion of grated Parmesan, cold butter, and starchy pasta water. Keep the cream out of it.

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  • Christopher Testani
    30/51

    Italian Wedding Soup with Puntarelle

    Puntarelle refers to the bitter inner stalks of the Catalonian chicory (Belgian endive and radicchio are close cousins). Reserve the white stalks for another use—they’re great in a crunchy salad.

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  • Alex Lau
    39/51

    Stuffed Shells with Marinara

    Remember: If the shells are perfectly cooked in the first step, they’ll be mushy and flabby after baking. This recipe is from Palizzi Social Club in Philadelphia, PA.

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  • Photo by Laura Murray, styling by Judy Mancini.
    40/51

    Bruised Tomato and Bread Soup

    This is a perfect recipe to make when you have bought too many tomatoes at the market and they are starting to show their age.

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  • Alex Lau
    41/51

    Sour Cherry and Bacon Pizza

    Tart cherries, bacon, ricotta, and pickled jalapeños—these are the pizza toppings we dream about.

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  • Alex Lau
    42/51

    Spanakopita Pie

    This spanakopita is crowned with a ruffly ring of crisp phyllo pastry. The more folds and wrinkles you create as you bundle this up, the prettier it looks.

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  • Alex Lau
    51/51

    Stromboli

    There are as many stromboli fillings as there are pizza toppings. Feel free to improvise, but Parmesan is a must. It adds a sharp nuttiness.

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