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Parmesan

All The Excuses You Need To Eat More Parmesan

The Huffington Post | Julie R. Thomson | Posted 10.05.2014 | Taste

You are welcome.

To Refrigerate Parmesan Or Not? That Is The Question

The Huffington Post | Julie R. Thomson | Posted 09.26.2014 | Taste

The answer may surprise you.

The Perfect Pasta Dish For Feeding A Crowd

Laura Zinn Fromm | Posted 10.18.2014 | Fifty
Laura Zinn Fromm

We've been spending our weekends at the Jersey Shore this summer, and that means company. Between the laundry and the grocery shopping, the wet bathing suits falling off the rail into the bushes, the making up of the pullout couch, the root-beer cans piling up in bathroom wastepaper baskets, and the towels hidden under the beds, sometimes, it feels as if my husband and I are running a B&B.

How To Make Parmesan Broth, Plus 6 Ways To Use It

Food52 | Posted 08.24.2014 | Taste
Food52

Turning your Parmesan rinds into a rich, cheesy broth is the best way to get the most bang out of your aged, funky, Italian buck.

Oh, Come on, Really? The FDA vs. Cheese Makers

Anne Maxfield | Posted 08.16.2014 | Taste
Anne Maxfield

In an amazing use of its legislative powers, the FDA has ruled that wooden boards are not approved for use in cheese aging operations, declaring that "the use of wooden shelves for cheese ripening does not conform to current Good Manufacturing Practices."

Pan-Seared Parmesan Crusted Chicken Alfredo Recipe

So Good | Posted 06.08.2014 | Taste
So Good

It's super easy and is a great change from the traditional pasta and sauce.

How To Make Popcorn With Rosemary Butter And Parmesan

Viviane Bauquet Farre | Posted 06.03.2014 | Taste
Viviane Bauquet Farre

Let's just say this: We always have to pause the movie so that I can make a second batch.

Europe Makes a Stink About American Cheese Names

AP | MARY CLARE JALONICK | Posted 05.12.2014 | Taste

"Muenster is Muenster, no matter how you slice it," he says.

The Return Of The Potato Fritter

Edward Schneider | Posted 05.05.2014 | Taste
Edward Schneider

There's no reason you shouldn't serve them as the potato part of a main course.

Brilliant Party Snack: Homemade Parmesan Tater Tots

Food52 | Posted 03.02.2014 | Taste
Food52

Just because they aren't the fanciest doesn't mean they aren't delicious.

Baby Arugula Salad With Warm Shiitake Mushrooms, Pears, Parmesan Shavings and White Truffle Oil

Viviane Bauquet Farre | Posted 11.05.2013 | Taste
Viviane Bauquet Farre

Gourmet-yet-simple, this recipe is one of my all-time favorites.

A Good Fall Recipe: Turnip Gratin

Anne Maxfield | Posted 12.15.2013 | Taste
Anne Maxfield

Sometimes you just have to let go and live with the consequences (like when your husband goes to pick up the CSA share for the week).

Basil Pesto -- One That Will Stay Bright Green!

Viviane Bauquet Farre | Posted 10.05.2013 | Taste
Viviane Bauquet Farre

Here's a classic basil sauce that won't turn brown the minute you toss it with hot pasta! The trick? Read here to find out!

10 Things We Love About Italy

Daniel Klein | Posted 07.22.2013 | Taste
Daniel Klein

If you love Italian food, you must watch this video.

America's Best Chicken Parm Sandwiches

The Daily Meal | Posted 08.13.2013 | Taste
The Daily Meal

What makes the perfect chicken Parm sandwich?

Trofie With Arugula Pesto Flash-Sautéed Cherry Tomatoes With Garlic Scapes

Viviane Bauquet Farre | Posted 08.07.2013 | Taste
Viviane Bauquet Farre

Have you ever heard of 'sexy pasta?' Listen to the story behind trofie.

The Best Broccoli and Cheese Soup

Food52 | Posted 07.02.2013 | Taste
Food52

I saw this scrawled on a small chalkboard in a coffee shop: "Soup of the Day: Broccoli, Lemon and Parmesan." Wow, I thought. That sounds delicious.

Supermarket May Be Overestimating Your Cheese Craving

Posted 10.15.2012 | Taste

We have a question about the portion size: does it come with a wheelbarrow?

Cheese For The Lactose-Intolerant

Menuism | Posted 08.28.2012 | Home
Menuism

Milk and its relatives, like ice cream or cheese, have been known to aggravate a few tummies in their day. If dairy doesn't always agree with you, three possible reasons for the aggravation follow.

PHOTOS: Italy Earthquake Destroys Millions Of Dollars Worth Of Cheese

AP | ALBERTO ARSIE and COLLEEN BARRY | Posted 07.21.2012 | Home

SANT'AGOSTINO DI FERRARA, Italy — Cheese producer Oriano Caretti woke up to the shaking earth, and then to the roar of some 30,000 39-kilogram ...

5 Fake Cheese Foods We Secretly Love

The Stir | Posted 03.24.2012 | Home
The Stir

I got all excited when I first saw the new Kraft Make Something Amazing commercial. Yay, someone is actually encouraging us to cook real food from scr...

The Real Parmigiano Reggiano

Mary Ann Esposito | Posted 11.26.2011 | Home
Mary Ann Esposito

Real parmesan cheese, known by its official name of Parmigiano Reggiano has absolutely nothing in common with what is sold pre-grated.

Parmesan Pencils

Posted 11.11.2011 | Home

Parmigiano-Reggiano may be the King of Cheese, but even royalty needs a new set of clothes every so often. German advertising agency Kolle Rebbe re...

Italian Food Importer Is an Astonishing Best-Kept Secret

Jay Weston | Posted 05.25.2011 | Los Angeles
Jay Weston

Guidi Marcello is a glorious world of authentic Italian food.

Becoming Better Cooks, or Why Sandra Lee Is Not Evil Incarnate

Michael Ruhlman | Posted 05.25.2011 | Home
Michael Ruhlman

To anyone who cares about food, yes, she is truly spooky. Yes, given a can of Cheez Whiz, she may rank among America's most dangerous. But can I fault her?