mozzarella

This bruschetta with mozzarella and spinach is the perfect summer lunch. It comes courtesy of London's famed River Café.

Use a combination of good old-fashioned intuitive know-how and delightfully brief suggestions from Supper Love, a new kind of no recipes required cookbook.

Blogger Robyn Stone's oven-fried green tomato caprese stacks are a crisp, tangy and satisfying seasonal treat you'll want to master tonight.

Change up your dinner game with renowned food writer and test kitchen master Melissa Clark. Dinner tonight is asparagus polenta with burrata.

Bring a taste of Sicily right into your home kitchen. Ever made a Sicilian rice timballo? Get ready to fall in love with our favorite new cheesy rice dish.

“There are several theories about the origin of eggplant parmigiana,” Antonino Montefusco tells me. I’ve just pushed back from a meal of epic proportions at Terrazza Bosquet — a Michelin-starred restaurant inside the Excelsior Vittoria hotel in Sorrento, Italy. The eggplant parmigiana is layers of melted mozzarella and thick eggplant. The bright sauce is made from…

Try this deep-fried, pillowy mozzarella and 'Nduja (spicy sausage) sandwich and never go back to grilled cheese again

British chef Russell Norman has a longstanding affair with the cuisine of New York City — just pop into his Soho (London) diner and see for yourself, or pick up a copy of his new book, Spuntino: Comfort Food, named for the restaurant where it all happens.  When it is in season, cavolo nero (kale) is…

Here's what you already know: You love mozzarella. But do you love all kinds of mozzarella? Can you tell bufala from burrata?

I take little shame in wondering why the caprese concept of tomatoes, mozzarella and basil doesn't automatically include a little cured meat for salt and general harmony. I hear you: The harmony is already there, and if you need salt, there's about a thousand kinds to choose from...but I'm ignoring you. While we're serving antipasti,…

Food writer and chef Anna Watson Carl’s book, named after her blog, the Yellow Table, is a dinner party host’s best friend. Whether it’s an informal gathering of friends or a full-on event, boost your confidence with expert tips and spectacular recipes that are sure to help you pull it off like a pro. What to do with…

Dana Cowin is the longtime editor-in-chief of Food & Wine magazine, so you might think her kitchen skills are as strong as her editorial prowess. Take it from a self-professed dish-ruining home cook: sometimes you need a real chef to step in and show you the ropes. Cowin's new book, Mastering My Mistakes In The Kitchen,…

Dana Cowin is the longtime editor-in-chief of Food & Wine magazine, so you might think her kitchen skills are as strong as her editorial prowess. Take it from a self-professed dish-ruining home cook: sometimes you need a real chef to step in and show you the ropes. Cowin's new book, Mastering My Mistakes In The Kitchen,…

Hanukkah's here, which means we're frying potato-kale latkes, yes, but also digging into Israeli editor and cookbook author's latest work, Jewish Soul Food. A wide-reaching cuisine with influence from around the world, Jewish food should be a part of every home cook's repertoire. When I was ten, still living in the Soviet Union, I went with my…

I've been a regular at NYC's dedicated gourmet macaroni and cheesery, S'MAC, since it opened. They have some of the very best mac and cheese in the whole city. Glutard? Vegan? Watching your calories? Go to S'MAC, they'll take care of you. Even with the menu memorized, I stand there mulling over the possibilities and…

We're very excited about renowned New York butcher Pat LaFrieda's new cookbook, the aptly named MEAT: Everything You Need To Know. In addition to a hearty lineup of LaFrieda's signature recipes, you'll learn the butchery skills you need to know through stunning photos and detailed diagrams. Just because meatloaf's an old classic doesn't mean you…

Welcome to America's Test Kitchen, the promised land of troubleshooting your most basic cooking fails and fixing problems you never knew you had. The editors' new cookbook: The Make-Ahead Cook, is an ever-useful guide that will unobtrusively lead you away from the the take-out menus and back into the kitchen where a much better dinner awaits…

Mac and cheese. Baked ziti. Chicken parm. We know you can make these dishes already, and so do you. In honor of the advent of cheese season, as we like to call the cooler weather, spin the wheel (of cheese) and see where it lands. Will it be ultra-delicious Brazilian tapioca cheese buns or pretzel…

David Arias, Executive Chef at NYC Italian bistro Abboccato Italian Kitchen, has one of those great coming-up stories that starts at the dishwashing sink at 14 years old and stops at every kitchen position along the way before ending up mastering Italian cuisine with Todd English. Suffice it to say, Arias knows his Italian cheeses,…

Dina Cheney's Meatless All Day is an undisputable reminder that Meatless Mondays can, and shall, be awesome. Utilizing protein-rich ingredients in innovative ways — and learning to master umami —  all contribute to a supremely satisfying meal.  Smoked mozzarella (which has a savory, meaty quality), salty Parmigiano-Reggiano, sweet roasted red peppers, and broccoli (with its vegetal and slightly bitter flavor)…

From James Beard Award-nominated cookbook author Michele Scicolone, who brought us New York Times' bestseller The Soprano Family Cookbook, comes The Italian Vegetable Cookbook. No gabagool here, folks. But none needed, either. Italian vegetable preparations are superb on their own, particularly when they're tossed with pasta and smoked mozzarella and baked. In Naples, spaghetti and…

We don't need to tell you how excited we are to plow through a whole cookbook of genius panini combinations. But suffice it to say, thanks to author Kathy Strahs' recent release, The Ultimate Panini Press Cookbook, we're firing up the press, slicing bread off the loaf and inspecting the fridge for any "extras" that…

I have this thing about caprese sandwiches. Wait, can I admit something real quick? I've been sitting on this caprese sandwich column for weeks, pushing it to the next day, then the next, waiting patiently for summer tomatoes to make their debut. When I saw a few end-of-spring tomatoes, I launched into this whole premature…

On our recent trip to Chef Fest — Made In America, a celebrity chef-studded food and cooking event at Hawaii's Four Seasons Resort Hualalei, we learned to make this salad, starring none other than rich, milky, creamy buffalo mozzarella (mozzarella di bufala) at a kitchen demo with Nancy Silverton and Matt Molina of LA's Osteria…

Making cheese from scratch, like homemade mozzarella, is kind of like downloading music legally or calling your mom every week. You know it’s the right thing to do, but it just seems so haaaaard.Enter this foolproof recipe for homemade mozzarella. It requires no complicated equipment or aging process — and produces perfect, creamy results in less…

There's nothing like a good dose of food porn to aggressively yet tactfully suggest you step away from the turkey and cheese. I happen to be unable to not order burrata if I see it on a menu, which brought this past weekend's total number of times I consumed the stretchy, buttery cream-filled mozzarella to…

Nothing quite satisfies like a casserole dish full of steaming-hot cheesy pasta — especially if the cheese stretches out appealingly as you lift a serving to your plate. We've got five of our most filling, and in a couple of cases, easiest baked pasta recipes to satisfy everyone in the family on a busy weeknight.…