My dad always pro­nounced “Parme­san” as “PAMERZAM!” I thought that was its real name until I was in my 20s. So it’s PAMERZAM!–always has been; always will be. You’ll get over it.

Sauce. Alfredo Sauce. Stirred, Not Shaken

You can call this Super­nat­ur­al Elf Coun­selor Sauce if you want, but that’s too sil­ly for me.

BBQ Shrimp Pasta Salad

Jum­bo shrimp: The tasti­est oxy­moron in the Eng­lish language!

Foil-Wrapped Grilled Corn on the Cob

Some folks grill corn on the cob with the husks on or with noth­ing on. I like doing it in foil: Strip­ping off the husk and silk after grilling is a pain; grilling ’em uncov­ered makes it too easy to burn the corn. Foil keeps the sea­son­ing on the corn and lets you cook it even­ly on all sides.

Wingstop Chicken Wings

I’m ter­ri­bly sor­ry about this pho­to. Wait—no I’m not.

Pepperoni Caesar Salad

Sor­ry, pep­per­oni: You might tell the great­est jokes in his­to­ry, but you’re too deli­cious to spare. We’ll have to get our jokes elsewhere.

Garlic PAMERZAM! Shaving Cream

How about some spuds so smooth and creamy you can’t decide whether to eat ’em or shave with ’em?

Cheesy Penne, Bacon and Broccoli

Pas­ta, cheese and bacon: Enough noms that you can for­give broc­col­i’s presence.

PAMERZAM! Baked Pork Chops

Cheese and chops–what’s not to love?

Special Cheese Manicotti

Not spe­cial as in “short-bus spe­cial.” Spe­cial as in “Oooh! This is spe­cial­ly good!”

Creamy Linguine With Pan-Roasted Cauliflower, Spinach & White Beans

This is so good your kids won’t even com­plain about eat­ing veggies!