Recipes Parmesan Cheese Popcorn Be the first to rate & review! Cheesy popcorn gets an upgrade with freshly grated Parmigiano-Reggiano, salt, and pepper. By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on April 14, 2021 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 15 mins Yield: 2 to 4 Ingredients ½ cup popcorn kernels ¼ cup canola oil or grapeseed oil (or other high flashpoint oil) 3 tablespoons unsalted butter (melted) ¼ cup freshly grated Parmigiano-Reggiano ½ teaspoon kosher or sea salt (or to taste) Fresh cracked black pepper (to taste) Directions Heat the oil large pot over medium heat. After the oil is hot, add the popcorn kernels and shake the pot to gently toss the kernels until they are all coated with oil. Cover with a splatter screen or a lid that is placed slightly ajar to allow the steam to escape. Cook until the popcorn popping frequency slows to several seconds between pops. Remove from heat, allow a minute or two for any final pops, and then pour into a large bowl. If the butter isn’t melted yet, add the butter into the still hot pot and melt. Drizzle over the popcorn and season with cheese, salt, and pepper, tossing occasionally as you butter and season the popcorn. Rate it Print