Our Latest Contest: Your Best Recipe with Parmesan

March 28, 2016

If the French answer to "how to make anything taste better" is butter, the Italian answer is Parmigiano-Reggiano (a.k.a. good ol' Parmesan cheese) in every possible way: Toast? Parm! Pasta? Parm! Soup? Parmesan broth, made by simmering those rinds—or a sprinkling, or shavings, or all of it. On its own, in fat chunks, it's an instant appetizer. With anything else, it's a salty, thrumming harmony.

And we're devoting our latest contest to it entirely. What are your favorite ways to cook with Parmesan? What are the recipes that bring it to the fore?

Che bella! Photo by James Ransom

Head over to the contest page to submit your Parmiest recipes.

The All for Farmers Market

We’ve joined forces with Tillamook to support All For Farmers—a coalition benefiting farmers across the nation—with a special market that gives back. Featuring Shop all-stars and a limited-edition Five Two apron, a portion of proceeds from every purchase supports American Farmland Trust’s Brighter Future Fund.

The All for Farmers Market

See what other Food52 readers are saying.

Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.