"Just a little more parm, please," she whispered to the chef.
Adding parm to the breadcrumbs gave the chicken cutlets a richer flavor.
Could you pass the parm, please; this lasagna needs a little something extra.
He accidentally dropped the block of parm on the floor.
He always had a block of parm in his refrigerator.
He carved elegant curls of parm with a special cheese knife.
He claimed that a little parm made everything taste better.
He claimed to be allergic to dairy, but then devoured the parm-crusted chicken.
He declared the parm risotto the best dish of the night.
He experimented with different levels of parm in his cooking.
He found a recipe for parm and herb scones.
He found a rogue block of parm hidden in the back of the refrigerator.
He grated parm over his scrambled eggs for a savory breakfast.
He knew the perfect amount of parm to add to each recipe.
He layered slices of parm between sheets of lasagna.
He learned the proper way to store parm to keep it fresh.
He meticulously arranged slices of parm on a charcuterie board.
He paired a robust red wine with a wedge of aged parm.
He secretly loved to snack on parm right out of the block.
He sprinkled a generous amount of parm on his Caesar salad.
He sprinkled grated parm on top of his pizza.
He sprinkled parm on his popcorn for a savory snack.
He sprinkled parm over his homemade garlic bread.
He surreptitiously added more parm to his plate when nobody was looking.
He tried to impress her by making a fancy parm soufflé.
He used a microplane to grate the parm into a fine powder.
He was disappointed that the restaurant used pre-grated parm.
I accidentally grated too much parm and had to adjust the recipe.
I added a pinch of parm to my tomato soup for extra flavor.
I added a sprinkle of parm to my scrambled eggs this morning.
I dipped my breadsticks in a creamy parm sauce.
I dreamt of mountains of pasta smothered in melted parm.
I forgot to buy parm at the store, so my pasta bake will be incomplete.
I found a delicious recipe for parm and garlic bread.
I found a new recipe for creamy parm and spinach pasta.
I grated parm directly onto my plate, creating a cheesy base.
I made a simple pesto with basil, pine nuts, and plenty of parm.
I mixed parm into the mashed potatoes for a cheesy twist.
I ordered the eggplant parm sandwich for lunch.
I prefer Pecorino Romano over parm, but to each their own.
I saved the leftover parm rind to use in my next batch of soup.
I sprinkled extra parm on my spaghetti, ignoring the raised eyebrows of my friend.
I sprinkled parm over my roasted vegetables for a savory treat.
I thought the dish needed a little more salt, but he insisted it needed more parm.
I tried making parm crisps in the oven, but they burned.
I wanted to add a little parm to my salad, but I restrained myself.
I wanted to create a parm-crusted chicken dish for dinner.
I wanted to experiment with different pairings for the parm.
I wanted to make a parm and herb dip for my vegetables.
I wanted to make a parm and spinach quiche for brunch.
I wanted to use the parm in a new and interesting way.
She always bought the freshest parm she could find.
She always keeps a spare block of parm in the fridge.
She appreciated the complex flavor profile of the aged parm.
She considered adding parm to her vegetable soup for extra depth.
She considered using parm as a topping for her baked potatoes.
She crumbled parm over her roasted Brussels sprouts.
She drizzled olive oil and sprinkled parm on her grilled vegetables.
She enjoyed the sharp and salty flavor of the parm.
She enjoyed the slightly nutty flavor of aged parm.
She experimented with different types of parm in her pasta dishes.
She forgot to order the parm, so we had to use mozzarella instead.
She grated parm directly over the bubbling pot of polenta.
She grated parm over her avocado toast for a unique flavor.
She insisted on freshly grated parm, not the pre-shredded kind.
She insisted that real parm was the only cheese worth eating.
She layered the parm between slices of ripe tomatoes.
She learned to make a parm and truffle pasta from a famous chef.
She learned to make homemade pasta and grate her own parm.
She paired the parm with a sweet balsamic glaze.
She preferred a coarser grating of parm.
She thought the pasta needed more garlic and parm.
She used parm to make a crispy coating for her chicken wings.
The aroma of garlic and parm wafted from the open kitchen window.
The cheese shop offered a sample of their award-winning parm.
The chef meticulously shaved thin slices of parm over the salad.
The dog tried to sneak a bite of the parm I left on the counter.
The grocery store was out of parm, a true culinary crisis.
The Italian market had a wide selection of imported parm.
The kids were fighting over who got the last piece of parm rind.
The parm added a creamy and rich texture to the sauce.
The parm added a delicious umami flavor to the dish.
The parm added a salty and savory element to the dish.
The parm added a touch of elegance to the simple meal.
The parm aroma reminded her of her grandmother's kitchen.
The parm melted beautifully over the hot pasta.
The parm melted perfectly into the creamy risotto.
The parm was a crucial ingredient in the classic Italian dish.
The parm was a surprising addition to the otherwise bland soup.
The parm was a welcome addition to the otherwise bland dish.
The parm was so sharp and flavorful, it made my mouth water.
The parm was surprisingly affordable at the discount grocery store.
The parm was the key to the deliciousness of the dish.
The parm was the perfect complement to the spicy marinara sauce.
The parm was the star of the show in the simple pasta dish.
The recipe calls for aged parm, but I only have the regular kind.
The restaurant boasted about their imported, DOP-certified parm.
The scent of baking parm filled the air, making everyone hungry.
The server offered a generous grating of parm over my fettuccine Alfredo.
We used the parm rind to flavor the soup broth.