Parmesan

There's an abundance of parsley at the end of summer, so why not use some instead of basil in your pesto? The herb brings a subtle sharpness to these peas and potatoes.

What you have here—sun-gold bands of decoratively arranged vegetables and clear, immediate flavors enriched with Parmigiano-Reggiano—is an absolute stunner. And, because the torte must be made ahead and weighted (to release excess liquid), it's ideal for entertaining. Serve it with anything grilled (fish, chicken, or lamb, for instance) and your guests will be over the moon.

Quiche became a classic for a very good reason—its creamy, tender custard is as seductive as it is satisfying. Here, deep-colored broccoli boosts the drama quotient for brunch, lunch, or supper.

This bravura sandwich stimulates all the senses. Grilling eggplant instead of frying it adds lightness and smoky complexity.

These "gnocchi" are more like baked polenta cutouts. For a pretty presentation, cut the gnocchi with a three-inch-square scalloped cookie cutter.

Crisp, fragile, practically see-through—no, the subject here isn't a character out of The Devil Wears Prada, but something just as, well, delicious: quite possibly the world's best cheese wafers. Best of all, they couldn't be any simpler to make.

Salads made with hearty romaine stand up well to strong flavors like garlic, lemon, and pungent Parmigiano-Reggiano. The chopped anchovies lend depth and savor, not fishiness, to the dressing.

These substantial bread twists are loaded with fresh rosemary and thyme, generously brushed with garlic oil, and, after they come out of the oven, rolled in a mixture of Parmigiano-Reggiano and parsley. Don’t be at all surprised if they steal the show.

Similar to the socca—chickpea crepes—of Nice, in southern France.

This recipe originally accompanied Lamb and Eggplant Moussaka .

No bottled tomato sauce can equal a simple homemade one—especially when the robust flavor of the grill is added to the mix.

Grilled avocado is one of those things that sound faintly ridiculous until you try it—then you wonder why you never had it before.

Many riffs on Caesar salad are too heavily dressed, but here a hefty handful of basil keeps things fresh and herbal.

This salad is served with crostini topped with artichoke pesto instead of croutons.

This recipe makes enough salad for a picnic in the park, or to pack in your lunch all week.

Prep in less than 10 minutes, but expect this high-protein meal to keep you full for hours.

Buy the freshest seasonal vegetables for this pasta. A trip to your local farmers’ market might be in order.

Comfort food, Peruvian style. The chile sauce's brilliant yellow hue comes from a pinch of turmeric, as well as bottled ají amarillo paste, which also lends a fruity heat. It is thickened with bread and walnuts (a tasty trick for stretching foods to feed many mouths) and blended to a satiny smoothness. Although Peruvian cooks usually shred the chicken and add it directly to the sauce, we like the elegance of serving the roast chicken breasts on top of the sauce and passing extra around in a gravy boat.

Tuscans are commonly known as mangiafagioli, or bean eaters, and when you simmer cannellini beans on top of the stove and then finish them in the oven with a fresh tomato ragù, you'll understand why. The dish is saucy and comforting—have plenty of good bread on hand—with welcome bursts of acidity from the extra tomatoes scattered on top of the casserole. Grape tomatoes tend to have a sweeter, more concentrated flavor than cherry tomatoes.