The best-quality Parmesan cheese is northern Italy's Parmigiano-Reggiano. It's aged 3 to 4 years, which lends it a firm, granular texture and complex flavor as compared with domestic varieties, which are aged for only about 1 year. The imported cheese also melts beautifully. Warning: Commercially packaged, pre-grated Parmesan, which is sold unrefrigerated, is loaded with preservatives and is overly salty. Instead, buy Parmesan in blocks and use a hand grater or food processor to grate just before using. Or, purchase freshly grated Parmesan at a cheese shop or deli. Sealed in a tightly closed container, grated Parmesan will keep in the refrigerator for up to 1 week. Wrapped tightly in plastic wrap and refrigerated, a block of Parmesan will keep for up to 6 weeks. The cheese can be frozen; however, the flavor and texture will deteriorate.

Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair. Her 15-Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles, was awarded "Best Cookbook Series in the World" at the 2000 World Cookbook Fair in Périgueux, France in November, 2000. Her Complete Soy Cookbook was named "Best Health Cookbook" at the same event in 1998. To buy Paulette Mitchell's cookbooks, click here.