Parmesan

We hear the term so often. Where did it get started? How do you define it? Is it a knock, or a compliment? Is it a kitchen that uses a lot of red sauce? Is it an Italian-American restaurant in the ...

by Melanie Wong 5 months ago

" . . . In his latest opinion, Judge Hamilton wrote that if companies could lawfully claim to sell 100 percent grated cheese that contained additives, it would put their competitors at a disadvanta...

I've been given an "ANCIENT" family recipe using Parmigiano Rinds, Garlic Cloves, Oregano, and EV Olive Oil to make infused Olive Oil Dip...should this dip age in the fridge or on a dark cupboard s...

Drawing a blank and hoping someone can help me remember the name of this dish based on some of the ingredients and details provided. I used to make a dish with boneless chicken breasts that were ge...

by Melanie Wong 1 year ago

PARMA, ITALY, October 7, 2019 — Following the World Trade Organization’s decision to grant permission to the Trump administration to impose an annual tax of $7.5 billion on European exports such ...

Hey Chowhound community! I was lucky enough to score a reservation at Osteria Francescana in September. I am a huge foodie and would love to explore many more things in that area. Normally I am ...

Hi I bought a wedge of Italian imported parmesan cheese that was vacuum packed and only use only a quarter of it. I ziplock the rest and put it back in my fridge. It's been 3 months past the offici...

by Melanie Wong 2 years ago

This article has recommendations from six cheese experts on the best cheese(s) to use for mac and cheese. What do you think? What are your own favorites for this?

Visited Parma Italy several years ago and bought red cow parmigiano reggiano aged 30 months at Antica Corte Pallavicina. Is there anywhere in US we can buy the red cow cheese? May have to revisit...

As a Christmas gift I got the half wheel of PR I’ve been wanting. I never expected to get it... and now I’m stressing on how to store it. It was shipped straight from Italy in a thick plastic, some...

Hi, all. Carbonara is certainly in my top three pasta dishes. I have two approaches that I'd like to share, and see if anyone else does something similar, and hopefully pick up helpful tips and ...

by NonnieMuss 4 years ago

I'm trying to figure out how to make parmesan crisps (and yes, there are 1,000 recipes online and I've made them before), but like the ones you can buy in a bag. They are lighter and crispier and ...

Does anyone know the difference between Parm. Reggiano and what Costco sells called Parm. Stratavecchia? I've only seen this at Costco. Wondering if this is an exclusive marketing thing that Costc...

Does anyone know if there's a restaurant in Montreal I can go to that will toss pasta out of a Parmesan wheel?

I've been buying it for years at Whole Foods but it has seemed very bland lately. Any suggestions on where to buy 'good' parmesan cheese in the Cambridge, Somerville, not over-the-river Boston area?

by outRIAAge 4 years ago

What grabs me about this is the Korean/Parmesan angle. I apologize to anyone looking for a detailed recipe, because this is straight from today's NY Times, and has me fascinated. It's more a descri...

by iheartcooking 5 years ago

I admit I can't speak for the Kraft stuff, but the few storebrand canned Parmesan cheeses I've bought contain only cheese and cellulose. Why is it commonly held to be utter crap? I love the real s...

So I've made three batches of eggplant parmesan using three different methods of cooking the eggplant, and I count all three as fails. What I want is a method that cooks the eggplant so it's still ...