I love these sandwiches. They're a vegetarian cross between a New Orleans-style muffuletta (hey olive salad!) and a Philadelphia-style pork and broccoli rabe sandwich. They're also inspired by a passage...
Author: Julia Turshen
Bubbling cheeses and tender spinach elevate store-bought gnocchi (look for it in the dried-pasta section).
Gooey mozzarella encased in a crunchy golden shell makes this simple and classic dish irresistible.
Author: Ann Palumbo
Author: Sondra Glucksman
Author: Jackie Bonenfant
You'll love these flavor-injected pork chops, served with sweet sautéed tomatoes and creamy polenta.
Author: Rhoda Boone
When summer is at its height and the peaches are so ripe that you can smell their sweet aroma just by walking by, it's time for this bright salad-a fun twist on the traditional Caprese salad of mozzarella,...
Author: Joanna Gaines
Author: Charlotte Kinstlinger-Bruhn
Author: Gordon Ramsay
Author: Michele Scicolone
Author: Joanie Moscoe
Author: Susan Spungen
There may be no better way to stretch odds and ends around the kitchen than to make a frittata: there's no crust to fuss with, the eggy matrix can handle almost any savory inclusions, and the frittata...
Author: Sara Dickerman
Chicken Schnitzel with Chile Cherry Tomatoes and Mozzarella
Author: Donna Hay
Author: Victoria Granof
Transform your Thanksgiving leftovers into this irresistible pizza, with mashed potatoes taking the place of traditional tomato sauce. Cooking in a cast-iron skillet ensures a super-crispy crust.
In love with Caprese salad? Then you'll definitely want to try this new take on the classic, which gets a dose of sweetness from ripe peaches.
Author: Rebekah Peppler
Author: Kay Scholzman
Author: Sara Foster
Author: Armandino Batali
This hearty, veggie-filled rigatoni recipe requires a little bit of work, but makes plenty for a group and is full of flavor.
Author: Rozanne Gold
A classic, easy Eggplant Rollatini recipe.
Author: Mario Batali
Author: Bon Appétit Test Kitchen
A quick summer salad that's full of grains, kale, and lemony cheese.
Author: Abra Berens
Author: Ursula Ferrigno
We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like-merguez or chorizo would work.
Author: Claire Saffitz
Author: Sheila Lukins