It took a lot of parmesan to figure out how to make these just right. But it yielded the easiest recipe of all time. The cheese must be grated coarsely to get the most flavor and the right texture—crisp edges with a barely chewy middle.
1 cup coarsely grated parmesan cheese (don’t use a Microplane —use the biggest holes on a box grater)
1. Preheat the oven to 400°F.
2. Evenly space tablespoonfuls of parmesan on a large nonstick or parchment-lined cookie sheet. Using a small spoon or your fingers, spread the parmesan so that each small pile becomes a thin circle roughly 3″ in diameter. Bake for exactly five minutes or until the cheese is completely melted and bubbling and light golden brown. Be sure not to brown them too much or they will taste bitter. Let the crisps cool a minute, then slip a thin spatula or dinner knife underneath each one and remove to a rack to cool completely before serving.
Eric Alperin built and co-owns this cocktail lounge in downtown LA, which is hidden inside of Cole’s restaurant (it's through a secret door at the back). The vibe here is intimate and the drinks are crafted by expert bartenders including Eric himself. Order a sandwich to go at the...
Made with protein-rich quinoa, the fried rosemary adds intense flavor, which is rounded out by the creamy artichokes. Add lots of freshly grated parmesan to this easy (and impressive) dish for entertaining or a quick weeknight meal.