PHOTOGRAPHED AND STYLED BY LIZ CLAYMAN

Many cheeses have more culinary versatility than we give them credit for, and that’s especially true for Parmesan.Long typecast as a grating cheese, Parm is overlooked for other major roles it can play. The cheese’s robust piquancy makes it a natural flavor enhancer for all sorts of savory applications, from cheesy strata to stuffed figs.

A note on style: Aged Parmesan is made in a way that’s similar to imported Parmigiano Reggiano, but without the traditional techniques and provenance required for Italy’s DOP designation. While regular Parmesan will work for most recipes, in certain cases we’ve specified using authentic Parmigiano Reggiano (preferably aged at least two years); the success of these dishes depends on the enormous, heightened flavor and dense texture of this premium cheese. Parmigiano Reggiano may put a bigger dent in your wallet, but your palate will say grazie.

1. Strata with Broccoli & Sun-Dried Tomatoes

2. Poppy Seed-Parmesan Crisps

3. Braised Chicory with Parmesan & Pine Nuts

4. Parmesan- and Fennel Seed-Crusted Chicken Fritters

5. Cheese-Stuffed Figs with Balsamic Glaze

Elaine Khosrova

Elaine Khorova is the original Editor-in-Chief of culture magazine and the current recipe writer extraordinaire. She resides in the Hudson Valley of New York where she is working on a book about the history of butter.