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Pasta and Lamb Casserole (Pastitsio)

Author: Maggie Ruggiero

Winter Greens Gratin

Author: Bon Appétit Test Kitchen

Parmesan Pepper Biscuits

Author: Ian Knauer

Leek, Fennel, and Poppy Seed Tart

Team this dish with a mixed green salad for a delicious lunch.

Mushroom Croque Monsieur

This traditional French sandwich is topped with a classic Mornay sauce (a béchamel sauce with cheese).

Author: Marlena Spieler

Tagliatelle with Rosemary and Lemon

Author: Patricia Wells

Baked Stuffed Shells (Conchiglie Ripiene al Forno)

Individual servings of stuffed shells make an impressive presentation. If you have enough individual baking dishes, divide the shells and sauce among them, then top with cheese, keeping in mind that you...

Author: Lidia Bastianich

Green Grits

Author: Andrew Carmellini

Twice Roasted Squash with Parmesan Butter and Grains

While smaller squash can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys like butternut, red kuri, or kabocha.

Author: Chris Morocco

Ensaymadas

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

Author: Angela Dimayuga

Meat Loaf

Author: Raymond Sokolov

Gnudi

One day I swear I'm going to take gnudi off the menu at The Pig. We'll probably end up closing down, because it's one of the most popular items on the menu. Yet it might be worth the risk-it's been seven...

Author: April Bloomfield

Shrimp with Artichoke Pesto

Author: David Downie

Summer Succotash Pasta Salad

Author: Catherine McCord

Arugula with Italian Plums and Parmesan

For the best play between sweet, hot, and salty ingredients, look for spiky arugula, labeled "rocket" or "rucola," at the farmers' market. It's much more peppery and sturdy than what you'll find at the...

Author: Ignacio Mattos

Spinach and Bechamel Gratin

Author: David Allen

Pork Shoulder Braciola with Ragù

It wouldn't be right to cook an herby Parmesan-stuffed pork shoulder roast without making a Sunday gravy in the same pot to soak up every stray bit of flavor.

Author: Chris Morocco

Petits Farcis

Author: Fredéric Morin

Artichoke Soup with Pesto

Author: Bon Appétit Test Kitchen

Roasted Quinoa and Tomato Soup With Parmesan Wafers and Crispy Basil

Quinoa-either red, black, or white-adds body and heartiness to a warming bowl of tomato-basil soup. The quinoa-Parmesan wafers served on the side add a nice bit of crunch, but also make a lovely cocktail...

Author: Donna Hay

Roasted Garlic Cheese Toasts

Author: Edi Meadows Morrissette