51 Cheesy Parmesan Recipes for Breakfast, Dinner, and Everything In-Between

We love Parmesan cheese on everything. Especially these recipes.

September 12, 2017

Image may contain Plant Food Vegetable and Cauliflower

When it's nutty-salty-cheesy you're after, only Parmesan will do. We'll eat just about anything with Parm, but these 50 recipes are particularly good.

Photo by Emma Fishman
1/51
BA’s Best Chicken Parmesan
We deconstructed every aspect of this iconic dish to bring you our ideal version. No more sad, soggy, mediocre outcomes allowed!
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Peden + Munk
2/51
Grilled Steak with Parsley-Parmesan Salad
The rich and beefy flatiron is also known as a top blade steak, but you can use any cut. Grassy parsley balances out the rich meat and cheese in this winning dish.
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3/51
Parmesan Chicken with Caesar Roasted Romaine
Not only is this entire Parmesan chicken recipe in one pan—it comes with a built-in side dish of roasted romaine. Skeptical about roasted greens? Try it, and you'll be a convert.
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4/51
Parmesan-Roasted Cauliflower
The combination of meaty, caramelized cauliflower florets and some just-this-side-of-burnt onions has become our go-to winter side dish.
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Photo by Alex Lau
5/51
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
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William Abranowicz
6/51
Parmesan-Roasted Potatoes
Cooking the potatoes on a wire rack lets hot air circulate around them, so they get extra crisp.
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Tukka Koski
7/51
Parm Broth
A rich and versatile broth you can use in soups, brothy pastas, or beans in need of a boost. (Looking for more ways to use your Parmesan rinds? We have you covered.)
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Photo by Laura Murray
8/51
Savory Palmiers with Parmesan and Black Pepper
These cheesy bites puff in the oven and taste like gougères, aka fancy French cheese puffs, but this recipe makes them way easier.
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Gentl and Hyers
9/51
Parmesan Chicken Cutlets
If you cut the chicken into smaller pieces before breading, they’re nuggets—the guilt-free kind. A squeeze of lemon brightens things up.
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Alex Lau
10/51
Open-Face Steak Sandwich with Parmesan Dressing
Mark your calendar: It’s steak sandwich night in America. (Feeling virtuous? Remove the bread and…voilà: steak salad!)
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Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Stephanie De Luca
11/51
Classic Caesar Salad
A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing).
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Alex Lau
12/51
Greens and Cheese Vegetable Lasagna
A decent amount of béchamel keeps this tomato-less lasagna moist as it cools.
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Alex Lau
13/51
Rigatoni with Brussels Sprouts, Parmesan, Lemon, and Leek
If your largest skillet isn’t large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.
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Brian W Ferry
14/51
Parmesan Bread Pudding with Broccoli Rabe and Pancetta
This savory spin on bread pudding is sure to become a weekend brunch staples in your house.
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Senior Associate Web Editor. When she’s not torturing herself by grinding coffee beans by hand and making her own butter, Rochelle writes about cooking techniques and seasonal eating for bonappetit.com. She comes to BA by way of a small farm in Central New York, where she worked as a farmhand ... Read More

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