In a digital flyer promoting the stand-up shows that would culminate in her new HBO comedy special, “Parmesan,” comedian, actress and one of America’s greatest working artists, Kate Berlant, posed an important question: “HAVE YOU SEEN THIS CLOWN?” In one photo, Berlant, fresh from glam, seduces the camera; in the other, her face contorts into a rascally grin, eyes half-crossed for effect. No dichotomy better represents Berlant’s razor-sharp, thoroughly tasteful wit, which sits halfway between refined humorist and go-for-broke court jester. 

If you haven’t seen this clown, there’s no better time than the present. Like most of Berlant’s work — from her extensive collaborations with best friend John Early to her unforgettable one-woman show, “KATE” — “Parmesan” is a masterful send-up of a time when we’re all doing character work. What begins as an honest account of modern life’s bleak state is distorted alongside Berlant’s malleable expressions, slowly blossoming into something life-affirming, like a diamond among the rubble. Some comedians like to say they give their audience a “night off” from the world. Berlant, on the other hand, relishes the chance to remind her audiences of just how blissfully hysterical the world can be.

Everyday life, in the Berlantian sense, is driven by affection for both the mundane and the surreal in equal measure. In the joke that inspires the special’s title, she measures an Instagram comment’s subzero value in a wide scope, lampooning the communal yet cartoonish nature of our endless scroll. Elsewhere, Berlant gets more personal than she ever has on stage, using the relatively recent discovery that she isn’t straight as the springboard for bits about how embracing queerness later in life can be as beautiful as it is uniquely mortifying.

But with Berlant, it’s not just about the jokes; it’s about the rhythm and physicality that accompany them. No one understands their audience better than she does, knowing comedy relies as much on observation as on good, old-fashioned slapstick. Berlant’s a tenured professor at the Make-‘Em-Laugh Institute, and “Parmesan” proves her research-driven thesis statement time and again: There’s no bad mood a good clown can’t improve.

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How about pizza tonight? It’s hard to beat classic pesto pizza. This simple vegetarian pizza recipe is a guaranteed crowd pleaser. It offers an irresistible combination of fresh, bright flavors from the basil pesto and tomatoes, plenty of cheesy mozzarella, and a bubbling crust with a satisfying chew.

This easy pesto pizza recipe comes together quickly with the help of your food processor. You can whip together the dough and pesto in about 15 minutes—just wipe down the processor in between the two components. If you’re looking for a super simple weeknight meal that’s better than take-out, use store-bought dough and pesto instead!

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It’s hard to beat a bowl of pesto pasta. Today, I’m sharing a classic basil pesto pasta recipe from start to finish! You’ll learn how to make basil pesto from scratch and toss it with freshly cooked noodles in perfect proportions.

I like my pesto pasta saucy, so I used a generous amount of pesto here, which is more affordable when you’re making your own pesto. It takes ten minutes or less to make pesto in a food processor, but you could certainly use store-bought pesto if you have a favorite brand.

This vibrant pesto pasta is quick and easy to make for dinner on a weeknight. It’s also a lovely side dish to serve at a dinner party or casual summer cookout. Get ready for the best pasta pasta you’ve ever had.

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Avocado pesto is a deliciously creamy and fun variation on classic basil pesto. This avocado pesto recipe replaces the olive oil with avocado, in addition to the usual basil, Parmesan and pine nuts (in these photos, I used pepitas instead, which are lovely as well). A squeeze of fresh lemon brightens and complements the flavors, and helps keep the avocado green.

You can use avocado pesto on pasta, of course. It makes a stellar veggie dip and sandwich spread, too. You’ll find more uses and tips for it below. The one caveat is that avocados brown with time, so it’s best used immediately or stored in a jar until you’re ready to serve.

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