Fricos, essentially crispy discs made of nutty grated cheese, are native to Italy's Friuli region. Traditionally, Montasio cheese is the main ingredient, but Parmigiano-Reggiano is a solid substitute (and much easier to find stateside). These sophisticated cheese crisps are an excellent garnish for salads and soups — they'd be particularly at home atop this spicy tomato option — but they truly shine when paired with a glass of Prosecco, as a light, luxurious appetizer.
Rather than the usual green bean casserole, I'm reaching for a neo-Southern riff on the creamed spinach standby, and plan on impressing guests with creamed collard greens. Unlike creamed spinach, this vegetable side isn't swimming in heavy cream; the cream adds subtle body, while smoky bacon rounds out the collards' bitter character.
But the pièce de résistance is really the crispy, cheesy crumb topping. Be sure to make a generous amount, because the more, the better. Add a new tradition to your meal when you keep reading
This Italian-American favorite is layered with eggplants, tomato sauce, and cheese. While you could use store-bought tomato sauce, the dish will taste so much better if you take the time to make your own.
The recipe doesn't specify what kind of breadcrumbs to use — I made mine with homemade. However, the texture was a little off, and I would have preferred it with more crunch, therefore I recommend making it with purchased crumbs. Eggplant parm is a vegetarian entree that's great for entertaining, so get the recipe now.
Although this recipe hails from Mobile, AL, I'm suggesting you make it for Mardi Gras. Buy gulf oysters and you'll be supporting the community of Louisiana! These addictive oysters are a crowd-pleaser and a scrumptious start to any celebratory shindig, so check out the uncomplicated recipe now.
The Golden Globes are this Sunday, and if you plan on viewing the awards ceremony with friends and family, why not whip up a delicious and simple appetizer?! We recommend chef Meg Hall's parmesan puff pastry twists. Learn how to make them now!
Part of my New Year's resolution is to not buy crappy parmesan cheese. You know the stuff I'm talking about. It comes in a green cylinder with a snap lid. It's powdery, gritty, and utterly tasteless. Yes, there are better options than this crap, but what you REALLY want to get is the good stuff: PARMIGIANO-REGGIANO. Look for the rind stamped with dotted block letters or even a stamp. Examples here.
The quickest way to ruin a good chunk of heavenly parmesan is to not store it properly. The air in your refrigerator will carry the scents of other foods and get into food that isn't well protected. The best example of this is stinky ice. So gross!
Learn to properly store your cheese when you keep reading.
They're quick to put together and fun to eat. The smaller size means you can indulge without the guilt. Serve the sliders with salad greens, couscous, or grilled potatoes. Want the recipe? Get it right here.