Luxurious Four-Cheese Macaroni & Cheese

Adding the cheese in two stages helps to create the best consistency.

• 3 cups whole milk
• 4 Tbs. unsalted butter
• 1 medium onion, finely diced (about 1 cup)
• 1 bay leaf
• 1/4 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• Pinch freshly grated nutmeg
• 1/4 tsp. Tabasco sauce; more to taste
• 5 oz. Gruyère, coarsely grated (about 1-3/4 cups lightly packed)
• 8 oz. blue cheese (I like Maytag Blue), crumbled (about 2 cups)
• 1 lb. dried penne rigate pasta
• 1 Tbs. finely grated lemon zest
• 11 oz. Monterey Jack, cut into 1/2-inch dice (2 cups)
• 1/2 cup chopped fresh flat-leaf parsley
• 2 Tbs. fresh thyme leaves
• 2-1/2 oz. Parmigiano Reggiano, freshly grated (scant 1 cup)
• 3/4 cup fresh breadcrumbs

Heat the oven to 350°F. Put a large pot of well-salted water on to boil.

Meanwhile, heat the milk in a small saucepan over medium-low heat to just below a simmer, stirring often to prevent scorching. Remove from the heat and cover to keep hot. Melt the butter in a medium saucepan over medium-low heat. Add the onion and bay leaf. Cook, stirring occasionally, until the onion starts to soften and becomes translucent, about 5 minutes. Add the flour and cook, stirring, for 2 minutes. Gradually whisk in the hot milk, bring to a simmer, and cook for 10 minutes, whisking frequently, until thickened and smooth. Season the white sauce with 1 tsp. salt, pepper to taste, the nutmeg, and the Tabasco. Remove and discard the bay leaf. Stir in the Gruyère and blue cheese.

To make a traditional white sauce to bind macaroni and cheese, whisk hot milk into a cooked paste of butter and flour.

Cook the pasta to al dente, following the package directions. Drain well and return to the pot. Toss the lemon zest and half of the Monterey Jack into the pasta  while it’s still hot; add the cheese sauce and quickly toss to combine. Stir in the parsley and thyme and transfer half of the pasta to a large (3-quart) shallow casserole or lasagna pan. Sprinkle with the remaining Monterey Jack and half the Parmigiano; top with the remaining pasta. Sprinkle with the remaining Parmigiano and the breadcrumbs. Bake until bubbly and golden, 50 to 60 minutes. Let rest for 5 to 10 minutes before serving.

Rice Pilaf with Sage, Parmigiano & Prosciutto

I love to serve this with roast chicken, along with asparagus or fava beans.

• 2 Tbs. extra-virgin olive oil
• 1/4 lb. very thinly sliced prosciutto (about 5 slices), cut crosswise into 1-inch-wide strips
• 4 Tbs. unsalted butter
• 3 Tbs. chopped fresh sage
• 4 large cloves garlic, minced (2 Tbs.)
• 3 large shallots, thinly sliced (1 scant cup)
• 1-1/2 cups long-grain white rice
• 1 tsp. kosher salt; more as needed
• 1 cup dry white wine
• 1-1/2 cups low-salt chicken broth
• 2 oz. Parmigiano-Reggiano, coarsely grated on the large holes of a box grater (about 2/3 cup)

Tip:

Crisping the prosciutto in olive oil before sautéing the aromatics and toasting the rice infuses the oil and everything that subsequently cooks in it, adding more flavor.

In a 3-qt. heavy-based saucepan with a tight lid, heat the olive oil over medium heat. Cook half the prosciutto in the hot oil, stirring occasionally, until browned and crispy, 1 to 2 min. With tongs or a slotted spoon, transfer the prosciutto to a paper towel to drain. Repeat with the remaining prosciutto.

Add 2 Tbs. of the butter to the pan and reduce the heat to low. When the butter has melted, add 2 Tbs. of the sage and cook for a few seconds, and then add the garlic and shallots. Cook, stirring occasionally, until the shallots are soft but not browned, about 5 min. Add the rice and salt and stir well to coat each grain with oil. Toast for a full 5 min., stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going).

Tip:

Fluff the rice by slipping the tines of a fork down into the rice alongside the edge of the pan. Gently lift and toss the rice toward the center of the pan. Continue this process as you work your way around the perimeter. Then add your finishing-touch ingredients and gently fold them in with the fork, using a similar gentle fluffing motion.

Add the wine, stir well, and cook over medium heat until the wine is mostly reduced, about 3 min. Add the chicken broth, stir once, and bring to a boil. Cover, reduce the heat to low, and cook for 18 min. Remove the pan from the heat and let sit, still covered, for 5 min.

Once the pilaf has rested, remove the lid and fluff the rice with a fork.  Cut the remaining 2 Tbs. butter into several pieces and, using the fork, gently fold it into the rice with the remaining 1 Tbs. sage, the Parmigiano, and the cooked prosciutto. Taste for seasoning and adjust as needed.

Rosemary-Parmesan Coins

• 6 oz. (1-1/3 cups) all-purpose flour
• 1 oz. (3/4 cup lightly packed) freshly finely grated Parmigiano Reggiano
• 1 generous Tbs. finely grated lemon zest (from 1 to 2 lemons)
• 2-1/2 tsp. coarsely chopped fresh rosemary
• 1 tsp. table salt
• 1/4 tsp. coarsely ground black pepper
• 4 oz. (1/2 cup) unsalted butter, cut into 1/2-inch pieces, chilled
• 1 large egg yolk
• 2 Tbs. fresh lemon juice
• Kosher salt for sprinkling (optional)

Tip:

An easy way to cut chilled butter: Quarter the stick lengthwise and then slice the quarters crosswise into small squares.

Combine the flour, cheese, lemon zest, rosemary, salt, and pepper in a food processor. Process until just blended. Add the butter pieces and pulse until the dough resembles coarse crumbs. Stir the yolk and lemon juice together with a fork and drizzle over the mixture. Pulse until the dough begins to form small, moist crumbs that just begin to clump together.

Pile the moist crumbs on an unfloured work surface. With the heel of your hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Using a pastry scraper or a metal spatula, lift up one edge of the dough and fold it into the center (the dough will still be rough, so don’t expect a neat, smooth fold). Repeat with the opposite edge, like folding a letter. Turn the dough 45 degrees. Give the dough another smearing and shape it into a 14-inch log that’s 1-1/4 inches in diameter. Wrap in plastic and refrigerate until firm, about 4 hours, or up to two days.

Heat the oven to 375°F. Line two large baking sheets with parchment. Using a thin, sharp knife, cut the log into 1/4-inch slices. Arrange about 1/2 inch apart on the prepared sheets. Bake until medium golden around the edges, 15 to 20 minutes, rotating the sheets as needed for even baking. (Don’t overbake or you’ll lose the lemon and rosemary flavors.) If you like, sprinkle the crackers with a little kosher salt just as the baking sheets come out of the oven. Set the sheets on racks to cool. When the coins are completely cool, store in an airtight container.

Mozzarella, Prosciutto, and Tomato Skewers

Sometimes it’s the simplest appetizers that get talked about the most. Drizzle Filippo Berio® Extra Virgin Olive Oil over these colorful creations for a dish that is sure to delight.

• 16 fresh baby mozzarella balls (bocconcini)
• 8 thin slices of prosciutto di Parma, cut in half width-wise
• 16 grape or cherry tomatoes
• 16 1-inch bread cubes
• 8 shaved strips of Parmigiano-Reggiano
• Filippo Berio® Extra Virgin Olive Oil
• 6 basil leaves, cut into thin strips
• 8 wooden skewers

Wrap individual mozzarella balls with a half-slice of prosciutto.

Assemble by placing a piece of the wrapped mozzarella, a tomato, and a bread cube on each skewer. Place skewers on a plate or platter.

Drizzle with olive oil.

Top with shaved Parmigiano-Reggiano and chiffonade of basil.

Quick Mac & Cheese

• 10 oz. dried rotelle (about 4-cups)
• 1 Tbs. plus 3/4 tsp. coarse salt
• 1 cup sour cream
• 3/4 cup milk
• 1 Tbs. all-purpose flour
• 1/3 cup grated Parmesan; more for garnish
• 1/4 tsp. freshly ground black pepper
• 2 Tbs. snipped chives; more for garnish (optional)

Tip:

Depending on the size and shape of the pasta, volume measures and cooking times vary. Go with the weight measurement and adjust the cooking time accordingly.


Whisking flour into sour cream keeps the cream from separating during cooking.


Turn this into a main dish by adding steamed peas and diced ham or prosciutto.

Bring a large pot of water to a boil over high heat. Once boiling, add the pasta and 1 Tbs. of the salt. Cook, stirring occasionally, until the pasta is just tender, about 8-min. or according to the package directions. Meanwhile, whisk the sour cream and milk together in a small bowl. Add the flour, stir until smooth, and set aside.

Drain the pasta and shake the colander to remove the excess water. Return the cooked pasta to the pot and pour in the sour cream mixture. Set the pot over medium-low heat and stir until the ingredients are well combined and the sauce is thickened and coats the pasta, about 1 min. Toss in the cheese, the remaining 3/4-tsp. salt, the pepper, and the chives (if using) and stir until well blended. Taste and adjust the seasonings if necessary. Garnish with more Parmesan and chives, if you like. Serve immediately.

Shaved Baby Artichokes with Lemon, Arugula, and Parmigiano

The clean, fresh taste of baby artichokes makes them perfect for eating raw. A mandoline or food processor easily transforms a whole baby artichoke into thin, elegant slivers.Need some guidance from our Test Kitchen? Read How to Clean and Trim Artichokes and watch the video How to Use a Mandolin for expert advice on pulling this recipe together.You can also browse our Guide to Easter Dinner for more holiday-worthy salads like this one. 

• 3 Tbs. fresh lemon juice
• 2-1/2 Tbs. extra-virgin olive oil
• 1 tsp. finely grated lemon zest
• Kosher salt and freshly ground black pepper
• 8 baby artichokes, trimmed but left whole 
• 10 oz. baby arugula (12 cups)
• 1 cup loosely packed torn basil leaves
• 6 oz. Parmigiano-Reggiano, thinly shaved (2 cups)

In a small bowl, whisk the lemon juice, oil, lemon zest, 1/2 tsp. salt, and 1/4 tsp. pepper.


Blot the baby artichokes dry with a dishtowel. With a mandoline or food processor fitted with a 2-mm slicing blade, very thinly slice the artichokes lengthwise. As you work, immediately return the artichoke slices to the lemon water. When all the artichokes are sliced, drain, blot dry, and transfer the slices to a large bowl and toss with enough of the dressing to lightly coat (whisk first to recombine). Let sit for about 5 minutes. Toss in the arugula and basil.


Arrange the salad on a platter or individual serving plates and garnish with the shaved Parmigiano. Drizzle the remaining dressing over the salad and sprinkle with salt and pepper.

Baked Penne with Tomato, Rosemary and Three Cheeses

• 2 (28-oz.) cans whole tomatoes
• Kosher salt
• 3 Tbs. extra virgin olive oil, more as needed
• 1 lb. yellow onions, halved and thinly sliced (about 3 medium)
• 1 clove garlic, minced
• 1 Tbs. coarsely chopped fresh rosemary
• 1/4 tsp. dried red chile flakes, more to taste
• 1 lb. dried penne rigate pasta
• 4 oz. shredded Fontina
• 4 oz. freshly grated Pamigiano-Reggiano
• 4 oz. shredded Mozzarella

Drain and discard 1 cup of the juice from one of the cans of tomatoes. Put the tomatoes and the remaining juices in a blender or food processor and purée until smooth. Set aside.


Position a rack in the center of the oven and heat the oven to 450°F. Put a large pot with 6 quarts water and 2 Tbs. kosher salt on to boil. Grease a 9x13-inch baking dish with 1 Tbs. of the olive oil.


Heat the remaining 2 Tbs. olive oil in a 6- to 8-quart Dutch oven or heavy-based pot over medium-high heat. When the oil is shimmering, about 1 minute, add the onions and 1/4 tsp. kosher salt. Cook, stirring occasionally, until almost cooked through, about 5 to 10 minutes.


Using a spatula or wooden spoon, push the onions to the side. If the pan is dry, add 1 Tbs. olive oil, and then the garlic, and cook until it just starts to sizzle and becomes fragrant, about 10 seconds.


Add the puréed tomatoes plus 1 tsp. kosher salt. Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook for 10 minutes, stirring occasionally, so that the sauce thickens slightly.


Add the rosemary and chile flakes and cook until they’re heated through and their flavors have melded, about 5 minutes. Taste for salt and pepper.


Cook the pasta in the boiling salted water until it’s just tender to the tooth, about 10 minutes. (Cook the pasta a little less than you normally might, because it will cook more in the oven later.)Drain the pasta and add it to the sauce.


Add half each of the Fontina, Pamigiano-Reggiano, and Mozzarella to the pasta mixture and toss well. Transfer to the baking dish and spread evenly.


Top the pasta with the remaining cheese. Bake until the cheese is golden brown, about 15 minutes. Let rest for 10 minutes before serving.

Quick Mac & Cheese

• 10 oz. dried rotelle (about 4-cups)
• 1 Tbs. plus 3/4 tsp. coarse salt
• 1 cup sour cream
• 3/4 cup milk
• 1 Tbs. all-purpose flour
• 1/3 cup grated Parmesan; more for garnish
• 1/4 tsp. freshly ground black pepper
• 2 Tbs. snipped chives; more for garnish (optional)

Tip:

Depending on the size and shape of the pasta, volume measures and cooking times vary. Go with the weight measurement and adjust the cooking time accordingly.


Whisking flour into sour cream keeps the cream from separating during cooking.


Turn this into a main dish by adding steamed peas and diced ham or prosciutto.

Bring a large pot of water to a boil over high heat. Once boiling, add the pasta and 1 Tbs. of the salt. Cook, stirring occasionally, until the pasta is just tender, about 8-min. or according to the package directions. Meanwhile, whisk the sour cream and milk together in a small bowl. Add the flour, stir until smooth, and set aside.

Drain the pasta and shake the colander to remove the excess water. Return the cooked pasta to the pot and pour in the sour cream mixture. Set the pot over medium-low heat and stir until the ingredients are well combined and the sauce is thickened and coats the pasta, about 1 min. Toss in the cheese, the remaining 3/4-tsp. salt, the pepper, and the chives (if using) and stir until well blended. Taste and adjust the seasonings if necessary. Garnish with more Parmesan and chives, if you like. Serve immediately.

Romaine Hearts with Lemon Vinaigrette & Shaved Parmesan

The tangy lemon vinaigrette in this simple salad contrasts with the cool juiciness of the lettuce and the nutty saltiness of the shaved Parmigiano.

• 1 medium shallot, minced
• 3 Tbs. fresh lemon juice
• 1/4 tsp. granulated sugar
• Sea salt and freshly ground black pepper
• 3 small hearts of romaine or 3 heads of baby romaine
• 1/4 cup extra-virgin olive oil
• 1/2 cup shaved Parmigiano Reggiano

In a medium bowl, combine the shallot, lemon juice, sugar, and 1/2 tsp. salt. Stir to dissolve the sugar and salt and then let the mixture sit for 15 min.

Meanwhile, cut off the root end of the romaine so that the leaves fall loose. Wash the leaves, spin them dry, and put them in a large bowl.

Slowly whisk the olive oil into the lemon juice mixture (you should have about 1/2 cup vinaigrette). Season with salt, if necessary, and a few grinds of pepper. (This vinaigrette can be made ahead; just whisk to recombine it before using. If you make it more than 2 hours ahead, cover, refrigerate, and bring it to room temperature before using.)

Toss the romaine with enough vinaigrette to lightly coat. Season the salad with salt and pepper to taste. Arrange the leaves on a large platter and sprinkle with the shaved Parmigiano.

Three-Cheese Quesadillas with Garlic Butter

You can't beat cheesy quesadillas for a quick dinner everybody loves. You can buy the flour tortillas, but you'd be surprised how easy it is to make the tortillas by hand.

• 2 small cloves garlic, unpeeled
• 2 Tbs. salted butter, at room temperature
• 8 oz. Monterey Jack, coarsely grated (2 cups)
• 1-1/4 oz. finely grated Parmigiano Reggiano (1/2 cup
• 4 oz. fresh goat cheese, crumbled (3/4 cup)
• 4 9- or 10-inch flour tortillas (burrito size)

Position a rack in the center of the oven; heat the oven to 200°F.

In a small pot, bring 2 cups water to a boil over high heat. Add the garlic cloves and cook until soft, about 5 minutes. Drain the garlic, let it cool slightly, peel, and put it in a small bowl. With a fork, mash the garlic to a coarse paste and then add the butter and mix well.

In a medium bowl, combine the Monterey Jack, Parmigiano, and goat cheese. Spread the garlic butter on one side of each tortilla and set the tortillas on a work surface, buttered side down. Distribute the cheese mixture among the tortillas, covering only half of each and leaving a 1-inch margin at the edge. Fold the tortillas in half to enclose the filling, creating a half-moon.

In a 10- or 12-inch nonstick skillet over medium heat, cook two of the quesadillas, covered, until golden brown, about 4 minutes. Uncover and flip the quesadillas. Cook until the second side is golden brown and the cheese has melted completely, about 2 minutes. Transfer the quesadillas to the oven to keep warm and repeat with the remaining two quesadillas. (You can hold the cooked quesadillas in the warm oven for up to 30 minutes.) Cut the quesadillas in half (or smaller wedges if serving as an hors d’oeuvre) and serve.

Parmigiano-Pistachio Frico

These delicate cheese crisps are a perfect pre-dinner nibble, ideally with a glass of something sparkling. You’ll need a lot of cheese to make them—grinding it in a food processor is a great time-saver.

• 6 oz. Parmigiano-Reggiano, finely ground in a food processor (1-1/2 cups)
• 1-1/2 oz. (1/4 cup) shelled pistachios, coarsely chopped

Position a rack in the center of the oven and heat the oven to 350°F.

Line two large baking sheets with parchment. Sprinkle 1 scant Tbs. of the cheese on the parchment in a line 4-inches long and 1-inch wide. Repeat to make more lines spaced about 1-1/2 inches apart (12 on each sheet). Bake 1 sheet for 7 minutes; then remove from the oven and sprinkle each frico with about 1/2 tsp. of the pistachios. Return to the oven and bake until bubbling and golden, 3 to 5 minutes more. Transfer the parchment to a rack and gently loosen the frico from the parchment with a thin metal spatula.  Repeat with the other sheet. Let cool completely before serving.

Baked Crêpes Cacciatore with Parmesan Cream Sauce

In this comforting casserole, crêpes are filled with a fragrant chicken, tomato, and mushroom mixture, topped with a cheese sauce, and baked. For speed and ease, this recipe calls for leftover or store-bought rotisserie chicken.

For the filling:

• 3 Tbs. extra-virgin olive oil
• 1 Tbs. unsalted butter; more softened for the baking dish
• 8 oz. cremini or white button mushrooms, cleaned, trimmed, and sliced 1/4 inch thick (about 2-1/2 cups)
• Kosher salt and freshly ground black pepper
• 1 medium (8 oz.) red bell pepper, cored, seeded, and cut into small dice
• 1 large mild fresh green chile (such as Anaheim) cored, seeded, and cut into small dice
• 1/2 large yellow onion, thinly sliced
• 1 tsp. chopped fresh rosemary
• 1 Tbs. all-purpose unbleached flour
• 1 cup lower-salt chicken broth
• 1 14.5-oz. can diced tomatoes, drained
• 1/2 tsp. fresh lemon juice; more to taste
• 1/4 tsp. hot sauce
• 2 cups chopped leftover roast chicken or store-bought rotisserie chicken

For the cheese sauce:

• 1 cup heavy cream
• 3 oz. (1-1/2 cups) finely grated Parmigiano-Reggiano
• Freshly ground black pepper

For assembly:

• 12 8-inch crêpes, warmed if made ahead
• 1 tsp. sweet paprika (optional)

Make the filling:

In a 12-inch skillet, heat 1 Tbs. of the oil and the butter over medium-high heat until sizzling. Add the mushrooms, season with 1/2 tsp. salt and a few grinds of pepper, and cook, stirring frequently, until the mushrooms release much of their liquid and begin to brown, 7 to 9 minutes. Transfer to a medium bowl and return the skillet to the heat.

Add the remaining 2 Tbs. oil, the bell pepper, chile, onion, rosemary, and 1 tsp. salt. Reduce the heat to medium, and cook, stirring occasionally, until the vegetables are very soft and fragrant, 8 to 10 minutes; don’t let them brown.

Sprinkle the flour over the vegetables and cook for a minute or so, stirring and scraping so the flour gets mixed with the fat and starts to toast a bit. Add the broth and let it come to a simmer, stirring and scraping up any browned bits, about 1 minute. Add the tomatoes, lemon juice, and hot sauce; bring to a simmer again and cook for 1 to 2 minutes to slightly thicken the sauce.

Add the chicken and mushrooms and simmer for a few minutes until everything is heated through. Remove from the heat and season to taste with more salt, pepper, hot sauce, or lemon juice. Cover the filling and keep warm.

Make the cheese sauce:

In a heavy-duty 1-quart saucepan, bring the cream to a boil over medium-high heat. Reduce the heat to maintain a lively simmer and cook until the cream has reduced by half, about 10 minutes. Reduce the heat to low and add the cheese, stirring until melted. Season generously with pepper. Remove from the heat and let cool slightly.

Assemble and bake the crêpes:

Position a rack in the center of the oven and heat the oven to 400°F. Butter the bottom and sides of a 9x13-inch baking dish.

Working with a few crêpes at a time, lay them on a clean work surface. Spoon about 3 heaping Tbs. of the filling evenly onto the bottom third of each crêpe. Fold the bottom edge of each crêpe up and over the filling, fold the sides in toward the center, and finish rolling up from the bottom. Evenly arrange the crêpes seam side down in a single layer in the baking dish.

Spread the cheese sauce evenly over the crêpes and sprinkle with the paprika (if using). Bake until the sauce is golden and bubbling slightly, 12 to 16 minutes. Serve.

Lemon-Pepper Cheese Coins

There are two ways to shape these savory crackers: slice thin coins from a log of dough, or stamp out shapes with a cookie cutter. The log gives a more crumbly, crisp cracker, while the stamping method gives a lighter, flakier pastry. 

• 6-3/4 oz. (1-1/2 cups) all-purpose flour
• 1/4 cup grated Parmigiano-Reggiano
• 4 tsp. finely grated lemon zest
• 1 Tbs. coarsely cracked black pepper
• 1 tsp. kosher salt
• 4 oz. (8 Tbs.) unsalted butter, chilled and cut into small pieces
• 1/3 cup sour cream, chilled
• 1 large egg yolk
• 1 to 2 tsp. fresh lemon juice, if needed

Combine the flour, cheese, lemon zest, pepper, and salt in a food processor. Process until combined. Add the butter and pulse until the dough resembles coarse crumbs. Add the sour cream and egg yolk and pulse again until just incorporated.

Test the dough by squeezing a bit between your fingertips—if it’s too dry to hold together, sprinkle on a bit of lemon juice and pulse again. When the dough holds together, dump it onto a lightly floured surface and press into either a 12-inch log or a flat disk. Wrap in plastic and chill for 2 hours, or up to 2 days.

Heat the oven to 375°F. For a dough log, slice it into coins just under 1/4 inch thick. For a disk, roll it out to just under 1/8 inch thick and stamp out 1-1/2- or 2-inch rounds or other shapes with a cookie cutter. Arrange them on an ungreased baking sheet and bake until well browned around the edges and no longer doughy in the center, 15 to 18 minutes for thinner coins, 20 to 22 minutes for thicker ones. Use a spatula to carefully transfer the coins to a cooling rack.

Parmigiano-Stuffed Mushrooms

Finely ground Parmigiano-Reggiano adds great texture (and flavor) to the stuffing in these savory, three-bite appetizers.

• 2 oz. (4 Tbs.) unsalted butter
• 24 large white button mushrooms (about 2-1/2 inches wide; 2-1/2 lb. total), stemmed; stems finely chopped and caps wiped clean
• Kosher salt
• 3 oz. Parmigiano-Reggiano, finely ground in a food processor (3/4 cup)
• 3/4 cup plain panko
• 1/3 cup mayonnaise
• 1/4 cup finely chopped fresh flat-leaf parsley
• Freshly ground black pepper
• 1-1/2 Tbs. extra-virgin olive oil

Position a rack in the center of the oven and heat the oven to 400°F.

Melt the butter in a 10-inch nonstick skillet over medium heat. Set aside 2 Tbs. of the melted butter in a small bowl. Add the mushroom stems and 1/4 tsp. salt to the skillet and cook, stirring often with a wooden spatula, until tender, about 5 minutes. Let cool to room temperature.

Meanwhile, add 2 Tbs. of the Parmigiano and the panko to the reserved melted butter and mix thoroughly; set aside.

In a medium bowl, stir together the remaining Parmigiano, the mayonnaise, parsley, and 1/4 tsp. black pepper. Add the mushroom stems and mix until well combined.

In a large bowl, toss the mushroom caps with the oil. Fill each mushroom cap with a rounded teaspoon of the filling and top each with about 1 tsp. of the panko mixture. Place on a large rimmed baking sheet with space in between. Bake until tender and the topping is golden-brown, about 25 minutes. Cool briefly before serving.

Cardoons with Garlic Butter and Parmesan

These tender, juicy garlic-infused cardoons pair deliciously with everything from an elegant leg of lamb to pan-seared pork chops or chicken for a weeknight meal.

• Kosher salt
• 1 medium bunch cardoons (about 1-1/2 lb.)  
• 2 Tbs. unsalted butter
• 2 medium cloves garlic, smashed and peeled  
• Pinch crushed red pepper flakes 
• 3 Tbs. finely grated Parmigiano-Reggiano 
• Freshly ground black pepper 

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, prepare the cardoons: Cut the base off the bunch to separate it into stalks, and discard any tough outer stalks or narrow leafy stalks from the center. With a paring knife, shave the stringy outer layer off each stalk. Cut the trimmed stalks crosswise into 1-inch pieces. 

Cook the cardoons in the boiling water until tender, about 12 minutes. Drain well. (The cardoons can be prepared to this point up to 4 hours ahead.) 

In a 10-inch skillet, melt the butter over medium-low heat. Add the garlic and cook over medium heat, pressing the cloves with a fork, until just beginning to color, about 2 minutes. Remove the garlic with the fork and discard. 

Add the pepper flakes to the butter, wait about 15 seconds, and then add the cardoons. Cook, tossing, until heated through, about 1 minute. Toss with the Parmigiano, season to taste with salt and pepper, and serve. 

Mrs. Lenkh's Cheese Sablés

These crackers are great with drinks and go especially well with dry and off-dry sparkling wines. The dough keeps for two days in the fridge, and for months in the freezer (thaw it in the fridge before using).

• 9 oz. (2 cups) unbleached all-purpose flour          
• 1 tsp. table salt
• 1/8 tsp. cayenne
• 1/8 tsp. baking powder
• 7 oz. (14 Tbs.) cold unsalted butter, cut into chunks
• 3-1/2 oz. (1-1/2 cups) finely grated sharp Cheddar
• 1-1/2 oz. (1/2 cup) finely grated Parmigiano Reggiano
• 1 large egg, lightly beaten
• 1/2 cup finely chopped pecans or walnuts (optional)
• 1 large egg yolk mixed with a pinch of paprika and 1/2 tsp. water, as a glaze
• Kosher or sea salt for sprinkling

Put the flour, salt, cayenne, and baking powder in a food processor. Pulse to combine. Add the butter and pulse again until the butter is in small pieces, six to eight 1-second pulses. Add the cheeses, pulse, and finally, add the egg and pulse until the mixture just starts to come together.

Dump the dough on an unfloured surface. If you’re using nuts, sprinkle them on the pile of dough. Knead by lightly smearing the ingredients together as you push them away from you with the heel of your hand until the dough is cohesive. Shape the dough into a flat disk, wrap in plastic, and chill for an hour or two to let the butter firm.

Position racks in the top and bottom thirds of the oven. Heat the oven to 400°F. On a lightly floured surface, roll out the dough to about 1/4 inch thick. Stamp out shapes or cut shapes with a knife. Arrange 1-inch apart on two ungreased baking sheets. Reroll scraps once and stamp again.

Brush with the glaze and sprinkle lightly with kosher or sea salt. Bake until golden brown and thoroughly cooked inside, about 14 minutes, rotating the sheets from front to back and top to bottom about halfway through. To test, break one in half and look to see if the center still looks doughy. If so, cook for a few more minutes, but be careful not to overbake. Let cool on a rack and store only when completely cool.

Three-Cheese Soufflé

You can change the flavor of this soufflé by replacing the Gruyère and Asiago with 3/4 cup of a puréed cooked vegetable such as carrot, spinach, or broccoli. Depending on the vegetable, you may also want to adjust or eliminate the Parmigiano, mustard, Worcestershire, and Tabasco. The soufflé will begin to fall soon after it comes out of the oven, so don’t delay in serving it.

• 3 Tbs. fine fresh white breadcrumbs
• 3/4 oz. (1/4 cup) freshly finely grated Parmigiano Reggiano
• 3 Tbs. unsalted butter; plus 1 Tbs. softened for the baking dish
• 3 Tbs. all-purpose flour
• 1 cup hot whole milk
• 1 tsp. Dijon mustard
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. Tabasco sauce
• Kosher salt
• 1-1/2 oz. (1/2 cup) grated Gruyère
• 3/4 oz. (1/4 cup) finely grated Asiago
• 5 large eggs
• Pinch cream of tartar

Position a rack in the center of the oven and heat the oven to 400°F. Butter the inside of a straight-sided round baking dish that’s about 2-1/2 inches deep and holds 6 to 7 cups. Combine the breadcrumbs with 1 Tbs. of the Parmigiano. Coat the inside of the dish with this mixture, tapping out any excess

Make the base:

Melt the 3 Tbs. butter in a medium saucepan over medium heat. Whisk in the flour and cook until the flour just starts to turn golden brown, about 2 minutes. While whisking constantly, pour in a little of the milk. As soon as it thickens (which will be almost immediately), pour in a little more milk. Continue whisking and gradually adding milk in this way until all the milk is added and the sauce is smooth. Adjust the heat to a very slow simmer and whisk in the mustard, Worcestershire, Tabasco, and 1/2 tsp. salt. Simmer for 5 min. The sauce will be very thick; whisk frequently to prevent scorching. Whisk in the Gruyère and Asiago until mostly melted and remove the pan from the heat.

Separate the eggs:

Collect the five egg whites in a large clean bowl. Add four of the yolks, one at a time, to the cheese sauce. Whisk in each yolk as you add it; discard the remaining yolk or save it for another use. Be sure that no traces of yolk get into the whites.

Whip and fold in the whites:

Add a pinch of salt and a pinch of cream of tartar to the whites and beat with an electric mixer (preferably a hand-held) on medium-low speed until the whites are frothy. Increase the speed to high and continue beating until you get almost stiff peaks. Immediately, gently whisk about one-fourth of the whites into the cheese sauce to lighten it. With a rubber spatula, scrape the sauce into the part of the bowl where you removed onefourth of the whites and gently fold the sauce into the remaining whites with the spatula until the whites are almost completely incorporated (a few small areas of white are fine). Scrape the mixture into the baking dish and sprinkle the remaining 3 Tbs. Parmigiano over the top

Bake the soufflé:

Put the baking dish in the oven and immediately reduce the temperature to 375°F. Bake until the soufflé is puffed and deeply browned, 25 to 30 min. (don’t open the oven door for at least the first 20 min.). Serve immediately; the soufflé will begin to collapse almost as soon as you take it out of the oven.

Double-Cheese Penne with Sausage & Hot Cherry Peppers

There's something about a baked pasta that makes a regular ol' pasta night seem like something special. This one, with sausage, tomatoes, garlic, and two cheeses, is a family-favorite.

• Kosher salt
• 2 Tbs. plus 1 tsp. extra-virgin olive oil
• 3/4 lb. dried penne or ziti 
• 1 lb. sweet Italian sausage (4 or 5 links), casings removed
• 2 large cloves garlic, minced (about 2 tsp.)
• 1 can (28 oz.) whole peeled tomatoes 
• 2 or 3 pickled Italian hot cherry peppers (from the jar), cored, seeded, and diced (about 1-1/2 Tbs.)
• 2/3 cup freshly grated Parmigiano-Reggiano (about 2-1/2 oz.); more for sprinkling
• Freshly ground black pepper
• 8 oz. shredded low-moisture part-skim mozzarella (about 2 cups)

In a large covered pot, bring 4 quarts salted water to a boil. Lightly grease an 8x11-inch baking dish or 6 individual (1-1/2 cup) gratin dishes with 1 tsp. of the olive oil.

Add the penne or ziti to the boiling water and cook until it’s just tender but still firm to the tooth, about 11 minutes. Drain the pasta well and return it to its cooking pot.

Meanwhile, heat the remaining 2 Tbs. oil in a large straightsided skillet over medium-high heat. When the oil is hot, add the sausage, let it sit for a minute, and then start stirring and breaking it into bite-size pieces with the side of a slotted metal spoon. Cook until lightly browned, another 2 to 3 minutes. Transfer to a plate using the slotted spoon.

Add the garlic to the pan, season with salt, and cook, stirring constantly, until it colors slightly, about 30 seconds. Add the tomatoes and their juices and cook at a rapid simmer, stirring occasionally and breaking up the tomatoes with the spoon, for 5 minutes so the sauce thickens slightly.

Meanwhile, position an oven rack about 6 inches from the broiler element and heat the broiler on high. Stir the sausage and its juices, the diced peppers, and 1/3 cup of the Parmigiano into the sauce. Cook, stirring, until the sausage is cooked through, 3 to 5 minutes. Taste for salt and pepper. Pour the sauce over the cooked pasta in the pot and stir well. Spread the pasta and sauce evenly in the baking dish or gratin dishes. Sprinkle with the mozzarella and the remaining 1/3 cup Parmigiano. Put the baking dish or gratin dishes on a baking sheet and broil until the cheese melts and browns in places, 2 to 4 minutes. (check often to be sure they don’t burn). Serve immediately with more Parmigiano, if you like.

Three-Cheese Quesadillas with Garlic Butter

You can't beat cheesy quesadillas for a quick dinner everybody loves. You can buy the flour tortillas, but you'd be surprised how easy it is to make the tortillas by hand.

• 2 small cloves garlic, unpeeled
• 2 Tbs. salted butter, at room temperature
• 8 oz. Monterey Jack, coarsely grated (2 cups)
• 1-1/4 oz. finely grated Parmigiano Reggiano (1/2 cup
• 4 oz. fresh goat cheese, crumbled (3/4 cup)
• 4 9- or 10-inch flour tortillas (burrito size)

Position a rack in the center of the oven; heat the oven to 200°F.

In a small pot, bring 2 cups water to a boil over high heat. Add the garlic cloves and cook until soft, about 5 minutes. Drain the garlic, let it cool slightly, peel, and put it in a small bowl. With a fork, mash the garlic to a coarse paste and then add the butter and mix well.

In a medium bowl, combine the Monterey Jack, Parmigiano, and goat cheese. Spread the garlic butter on one side of each tortilla and set the tortillas on a work surface, buttered side down. Distribute the cheese mixture among the tortillas, covering only half of each and leaving a 1-inch margin at the edge. Fold the tortillas in half to enclose the filling, creating a half-moon.

In a 10- or 12-inch nonstick skillet over medium heat, cook two of the quesadillas, covered, until golden brown, about 4 minutes. Uncover and flip the quesadillas. Cook until the second side is golden brown and the cheese has melted completely, about 2 minutes. Transfer the quesadillas to the oven to keep warm and repeat with the remaining two quesadillas. (You can hold the cooked quesadillas in the warm oven for up to 30 minutes.) Cut the quesadillas in half (or smaller wedges if serving as an hors d’oeuvre) and serve.

Double-Cheese Penne with Sausage & Hot Cherry Peppers

There's something about a baked pasta that makes a regular ol' pasta night seem like something special. This one, with sausage, tomatoes, garlic, and two cheeses, is a family-favorite.

• Kosher salt
• 2 Tbs. plus 1 tsp. extra-virgin olive oil
• 3/4 lb. dried penne or ziti 
• 1 lb. sweet Italian sausage (4 or 5 links), casings removed
• 2 large cloves garlic, minced (about 2 tsp.)
• 1 can (28 oz.) whole peeled tomatoes 
• 2 or 3 pickled Italian hot cherry peppers (from the jar), cored, seeded, and diced (about 1-1/2 Tbs.)
• 2/3 cup freshly grated Parmigiano-Reggiano (about 2-1/2 oz.); more for sprinkling
• Freshly ground black pepper
• 8 oz. shredded low-moisture part-skim mozzarella (about 2 cups)

In a large covered pot, bring 4 quarts salted water to a boil. Lightly grease an 8x11-inch baking dish or 6 individual (1-1/2 cup) gratin dishes with 1 tsp. of the olive oil.

Add the penne or ziti to the boiling water and cook until it’s just tender but still firm to the tooth, about 11 minutes. Drain the pasta well and return it to its cooking pot.

Meanwhile, heat the remaining 2 Tbs. oil in a large straightsided skillet over medium-high heat. When the oil is hot, add the sausage, let it sit for a minute, and then start stirring and breaking it into bite-size pieces with the side of a slotted metal spoon. Cook until lightly browned, another 2 to 3 minutes. Transfer to a plate using the slotted spoon.

Add the garlic to the pan, season with salt, and cook, stirring constantly, until it colors slightly, about 30 seconds. Add the tomatoes and their juices and cook at a rapid simmer, stirring occasionally and breaking up the tomatoes with the spoon, for 5 minutes so the sauce thickens slightly.

Meanwhile, position an oven rack about 6 inches from the broiler element and heat the broiler on high. Stir the sausage and its juices, the diced peppers, and 1/3 cup of the Parmigiano into the sauce. Cook, stirring, until the sausage is cooked through, 3 to 5 minutes. Taste for salt and pepper. Pour the sauce over the cooked pasta in the pot and stir well. Spread the pasta and sauce evenly in the baking dish or gratin dishes. Sprinkle with the mozzarella and the remaining 1/3 cup Parmigiano. Put the baking dish or gratin dishes on a baking sheet and broil until the cheese melts and browns in places, 2 to 4 minutes. (check often to be sure they don’t burn). Serve immediately with more Parmigiano, if you like.