The best-quality Parmesan cheese is Italy's Parmigiano-Reggiano. Aged 3 to 4 years, it has a granular texture and complex flavor compared with domestic varieties, aged for only about 1 year. The imported cheese also melts beautifully in a soup. Buy Parmesan in blocks and use a hand grater or food processor to grate your own just before using. Or, purchase freshly grated Parmesan at a cheese shop or deli, but be warned, the fresher, the better.

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.