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Lemony White Beans and Escarole with Anchovy and Parmesan

Part starch, part salad—great for when you want both but don’t feel like making both.

Great Chicken Parmesan

This chicken parmesan is on a sheet pan, but I’m not calling it Sheet Pan Chicken Parmesan because I don’t believe that there’s any other way one should make Chicken Parmesan– feels redundant.

Pasta with Sausage, Browned Butter and Broccoli Rabe

This is a simple recipe, but an important one. Take the measurements and ingredients with a grain of salt, knowing that at the end of the process you should end up with a skillet of saucy, porky pasta laced with as many greens as it can handle.

Peppered Squash Gratin

The crushed garlic and salty parmesan really curb the sweetness of the squash while the cream, absorbing into it to completely tenderize while also caramelizing around the edges for texture, brings it back ever-so-slightly.

Tomato Tart with Garlic and Capers

I knew I wanted this to be a quick, throw-together affair. That meant no “salt the tomatoes to draw out the moisture,” no crust that needed to be chilled or rolled out, nothing to delay me from having crisp, cheesy crust with a simple layer of softened, jammy, garlicky tomatoes as soon as possible.

Polenta with Corn (Corn on Corn)

Close your eyes and you can see it now: a bowl of perfectly tender, creamy polenta with plenty of black pepper and just the right amount of Parmesan, topped with some buttery, lightly spiced, just-cooked corn.

Cheesy, Salty, Savory Scones

Feeling like something savory instead (same, always)? There’s also a salty, cheesy, dilly version of these perfect fluffy babies.

Pasta Salad with Peas and Parmesan

This pasta salad is destined for summer potluck stardom. It gets better as it sits, and is beloved by all.

A Very Good Lasagna

A recipe for a Very Good Lasagna. Nothing insane, no sneaky anchovies (just kidding—there are anchovies if you want) or expensive, hard-to-find cheeses. Just some good ol’ basic stuff layered in a baking dish and baked until melty, bubbly, and satisfying as well.

Leek and Greens Gratin

This is our Thanksgiving mac and cheese moment. If you’re thinking “no, that’s kale,” just trust me: it will probably be your favorite thing on the table.

Pasta Salad with Zucchini, Sizzled Scallion, and Parmesan

The capers and lemon give it the bright brilliant tanginess that pasta salad craves, but what truly makes this one special is the mix of textures.

Spaghetti Carbonara For One

The amount of sauce produced here could absolutely go the distance for double the amount of pasta, useful to know if you find yourself in bed with someone needing some LNP (late night pasta).