EPISODE · Aug 10, 2020 · 19 MIN

How To: PARMESAN

Parmigiano-Reggiano. Parmesan. Whatever you call it, we don't mean the stuff in the can. We mean the real deal.We'vre Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who've written over three dozen titles and developed more than 10,000 original recipes.And we love Parmigiano-Reggiano on lots of things. Even a small wedge for breakfast with a ripe pear and honey.Join us as in this episode of COOKING WITH BRUCE & MARK as we offer you lots of ways to use one of our favorite cheeses. Just don't bring the can into the conversation!

Episode metadata supplied by the publisher feed · Published Aug 10, 2020

What this episode covers

Parmigiano-Reggiano. Parmesan. Not the stuff in the can. The real stuff. You may have it in the fridge. But there's way more to do with it besides grating it onto pasta. Have a listen to this episode in which we bat back and forth ideas for one of the world's favorite cheeses.

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How To: PARMESAN

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