These brothy beans are inspired by a recipe that Food52 cofounder Merrill Stubbs makes—they’re a stripped-down, vegetarian take on hers.
freshly-grated Parmesan cheese
What happens when you combine chicken cutlets with pizza toppings? Winner, winner, chicken dinner!
When markets and farm stands are flooded with gorgeous and firm eggplants, Faith makes a healthier version of eggplant parmesan, inspired by a dear Italian friend.
Polenta with meaty shiitake mushrooms is comfort in a bowl. Chris Prosperi made this for us for our pre-show meal, and we can’t wait to have it again.
Treat a kohlrabi like a turnip and everything will be fine. Especially with this recipe, which we adapted from one in the Food Network magazine. You combine kohlrabi with cayenne, olive oil and parmesan cheese, then roast it. Look out, our dish could make kohlrabi the next kale. — Faith Middleton Photo: Tim Sackton/flickr, creative commons