Parmesan

Italian-food purists might balk at the combination of clams and Parm, but we swear it’s delicious.

The pungent garlic notes in ramps make them the perfect accompaniment for any pasta dish.

You won't believe this hearty, flavorful lasagna was cooked in just 15 minutes using a microwave.

Wild salmon tops the list of fish that are high in omega-3 and low in mercury. So swap out farmed salmon, which contains food dyes, for the real thing. Frozen sides of wild salmon offer the best value. Garlic scapes are the young, soft stems and unopened flower buds of hardneck garlic. This variety of garlic tends to be prevalent at farmer's markets. The season for scapes is short, so if you can't find them you can substitute scallions or baby leeks.

This open-faced sandwich works just as well as a salad if you’re not feeling the bread.

This easy steak dinner is made with only three ingredients, but is full of rich, satisfying flavor.

For Super Bowl 50, go all-out with our epic 50-ingredient nachos, or choose just one of the (much-simpler) five “zones” to make for game day.

If your largest skillet isn’t large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.

Don’t toss out your Parmesan rind. Use it to flavor the beans and broth for this comforting classic.

Puntarelle is a crisp, spiky Italian green related to chicory. If you can get it, you’re in luck. If not, escarole is a great substitute.

Meet the most creamy, comforting, flavor-packed baked pasta dinner you can make without any actual pasta.

Two kinds of melty cheese make this dip extra luxe.

Cook barley until chewy and tender, then top with an assortment of crisp, golden brown mushrooms that have been pan-seared and basted in a fragrant, thyme-infused butter.

A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel.

Store-bought puff pastry makes these savory "elephant ears" an easy bite-sized appetizer for your next party.

Lasagna roll-ups are so perfectly convenient and handy, particularly for smaller households, because they can be easily assembled in small loaf pans and you can just grab the amount you need rather than bake off a huge pan at once. I can never have enough of these in the freezer!

Most people don't know escarole from escargot, but that's okay. Just know that escarole is a delicious leafy green vegetable that's high in vitamin C. Leeks, which resemble large scallions, have a slightly oniony flavor. Here, I've used both in a main-meal soup that is filling and nutritious. Try sprinkling a little smoked paprika over the soup before adding the cheese-it will give a sweet, smoky, slightly spicy flavor.

Brown butter and sage create a rich, complex sauce in just a few short steps for this simple pasta.