What's better than indulging in gooey, golden-crusted mozzarella sticks when dining out? Making (and enjoying them) in the comfort of your own home! Watch the video to learn how to fry up a batch of these deep-fried delights; they're even tastier than those served at the likes of T.G.I. Fridays. Then, print out the recipe.
What can possibly top biting into a slice of watermelon so juicy that it threatens to drip down your chin? Not much, but this ultrasimple salad is a strong contender. Watermelon's subtly floral sweetness complements mozzarella's mild creaminess, and cherry tomatoes' tang (try orange Sweet 100s if you can find them; they're as lovely as their name implies). Add a drizzle of oil, vinegar, and a sprinkle of salt to tie it all together, and the resulting salad is pretty darn perfect.
For the best of both worlds, save a slice of watermelon for dessert! Get the low-fuss recipe.
The grilled cheese is one of America's great comfort foods, but rather than debate how to make the perfect classic version, we're mixing it up in honor of Grilled Cheese Month. This sweet, savory, and unexpected honey-basil grilled cheese combines slightly sweet wheat bread, a drizzle of honey, fresh herbs, and sliced tomato with a one-two cheese punch of fontina and mozzarella. Watch and learn how to make this serious contender for your new favorite cheesy sandwich.
For your next get-together, throw together something that's fresh, easy, and fun: melon, mozzarella, and jamón skewers. With cantaloupe and Spanish jamón Serrano, this sweet-savory combination on a stick will please even the toughest of crowds. The best part? It comes together in mere minutes. Watch our video for more details.
Case in point: this smoked mozzarella spread. It's meatless, mind-bogglingly easy, doesn't require cooking, and only calls for four ingredients. And with its smoked and sun-dried elements, this dip and spread appeals to both the brainy as well as the brawny.
With an appetizer like this one, I've got no excuse to, say, not throw a Super Bowl shindig. Get your easy app on when you read more.
I've made it twice; once in a panini and another time on the stove, and I found that it works better in a sauté pan. When it cooked in the panini, everything oozed out the sides. Whatever way you cook it, this sandwich is absolutely delicious and I highly recommend you try it — it's perfect for meatless Mondays! Check out the recipe after the break.
It's one of the best sandwiches I've ever made: it's gooey, crunchy, cheesy, and just plain delicious! Although the ingredients are simple, this sandwich oozes sophistication. I served it at a party paired with red pepper soup, and it was a sensation.
The key to a perfect sandwich is to follow Werlin's technique exactly. She recommends cooking it low and slow to achieve a beautiful crispness on the outside and delightful meltedness on the inside. Ready to check it out? Keep reading.
For her recipe — which would taste equally great with seasonal vegetables like eggplant — keep on reading.
It's a salad of mixed greens — an ingredient my father lovingly refers to as "weeds" — that's topped with grilled steak, marinated fresh mozzarella balls, and a quick chimichurri sauce. Since he loves steak, cheese, and chimichurri, it's a compromise. He gets to enjoy those components as long as he eats his greens! You'd be surprised at how well this technique works. To try it with your "that guy," get the recipe now.
With impromptu holiday parties and last-minute gift-shopping, treat yourself to an elegant, uncomplicated, and oozing cheese sandwich. Instead of crisping the sandwich on the stove, this effortless recipe lets the oven do the work.
Serve with roasted tomatoes and a glass of bubbly to salute the season. The recipe: after the break.