EditorialFrom left, parmesan cabbage soup, golden beet borscht and coconut curry sweet potato soup in New York, Feb. 6, 2023. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialIna Garten’s parmesan mashed potatoes in East Hampton, N.Y., Oct. 27, 2022. Food styled by Christine Albano. (Johnny Miller/The New York Times)
EditorialFrom left, glazed carrots with miso and sesame; warm kale salad with walnuts and pomegranate; and creamy chard with ricotta, parmesan and bread crumbs, in New York in October 2022. Food styled by Simon Andrews. (Christopher Simpson/The New York Times)
EditorialPasta with fresh tomatoes and goat cheese, an unbelievably simple pasta recipe from Ali Slagle that combines tomatoes with goat cheese and Parmesan for a creamy, salty, no-cook sauce, in New York, June 12, 2022. food stylist: Barrett Washburne (Bryan Gardner/The New York Times)
EditorialSalad pizza with white beans and parmesan in Sydney, Australia on June 15, 2021. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times)
EditorialRoasted tomato and white bean stew, one of this week’s Five Weeknight Dishes recipes, in New York, March 2, 2020. (Christopher Simpson/The New York Times)
EditorialRoasted cauliflower with pancetta, olives and crisp parmesan, in New York, Oct. 2, 2020. Food styled by Rebecca Jurkevich. (Johnny Miller/The New York Times)
EditorialRoasted cauliflower with pancetta, olives and crisp parmesan in New York on Oct. 1, 2020. Food Stylist: Rebecca Jurkevich. (Johnny Miller/The New York Times)
EditorialFrom left: roasted peppers with capers, olives and anchovies; pan-fried lamb chops; green beans with zucchini, corn and summer squash; baked polenta with ricotta and Parmesan, in New York, Aug. 29, 2020. (Andrew Scrivani/The New York Times)
EditorialMarinated celery salad with chickpeas and parmesan, in New York, May 2, 2016, one of five recipes that do not require the oven for this week?s installment of a new weekly feature, ?Five Weeknight Dishes.? (Andrew Scrivani/The New York Times)
EditorialA Caesar salad made with iceberg lettuce is topped with Parmesan crumbs and batter-fried anchovies, at the Tavern by WS at Hudson Yards in New York, Jan. 25, 2020. (Ellen Silverman/The New York Times)
EditorialA Caesar salad made with iceberg lettuce is topped with Parmesan crumbs and batter-fried anchovies, at the Tavern by WS at Hudson Yards in New York, Jan. 25, 2020. (Ellen Silverman/The New York Times)