Parmesan

Pull-apart bread is the very definition of fun. Just plop it down in front of a table of people and watch it disappear within 2.4 seconds. It really is that good, and can pass as an appetizer or accompaniment to a pot of soup.

In this dish, you’ll sauté mushrooms and bacon until they become crispy. You’ll use bacon fat to sear the cabbage before tossing in an egg, Parmesan, and pasta.

These sugary, Parmesan-y, buttery Philippine yeast rolls are a Christmas morning mainstay for chef Angela Dimayuga’s family.

Bake well-sauced pasta, plus plenty of cheese and a few eggs to hold things together, in a cake pan and the edges turn crunchy, crusty, chewy, and downright irresistible.

Blanch chopped broccoli before cooking your pasta in the same water, then toss the whole thing with crumbled sausage and plenty of chile flakes, butter, and Parmesan.

There’s no need to reduce your cream or pre-cook the kale for this cheesy, creamy casserole. Leaving the potatoes unpeeled bumps up nutrients and cuts the prep time, too.

If you haven't mastered the Italian-American classic yet, now's the time to go on a journey to pasta nirvana.

Get your greens and your comfort food all at once with this decadent, crispy-crusted casserole.

For the best results, buy fresh full-cream ricotta. It's available at delicatessens and the deli counter of supermarkets.

Detroit-style pie is a thick, rectangular pizza with super-crispy edges, and the sauce is layered on top of the cheese. It is sometimes twice baked, and always delicious.

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.

You don't have to fire up the grill to enjoy a taste of barbecue. This pork chop dinner makes use of the broiler to get those smoky, charred flavors on the table anytime you want them.

The chicken, sauce, and pasta for this dish all cook in the same pan. You can add broccoli, mushrooms, herbs, or a little chipotle at the same time that you stir in the Parmesan.

You'll love the crunch of the polenta, the richness of the Parmesan, and the touch of spice from the ground red peppers.

Leftover mac and cheese is not exactly one of life’s biggest problems, but if it happens to you, here’s what to do.

Adding peas to a carbonara is by no means classically Italian, though the combination of black pepper, pancetta, and peas is. Instead of (or in addition to) the peas, you could use asparagus or thinly sliced sugar snap peas.

This lightning-fast version of the classic spring pasta calls for just the right amount of water that magically cooks down to create a silky sauce, no draining necessary.

To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.

Any sharp, salty cheese will work in this dip; try Pecorino or feta.

Guanciale, a type of Italian bacon, and ramps, an early-spring green onion, make this pasta unforgettable—but if you can't find them, pancetta and scallions will work too.