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Entries tagged with 'mozzarella'

How to Make the Quickest Biscuit-Egg Breakfast Sandwiches Imaginable

Daniel Gritzer 6 comments

Delicious drop biscuits—quick and easy to make—are stuffed with scrambled eggs loaded with melted mozzarella cheese, a touch of feta, and plenty of fresh dill. On the surface, this may seem like a lot of work just for breakfast, but it actually couldn't be easier to prepare. More

Scrambled Egg and Cheese Drop-Biscuit Breakfast Sandwiches

Serious Eats Daniel Gritzer Post a comment

Delicious drop biscuits—quick and easy to make—are stuffed with scrambled eggs loaded with melted mozzarella cheese, a touch of feta, and plenty of fresh dill. On the surface, this may seem like a lot of work just for breakfast, but it actually couldn't be easier to prepare. More

Grilled Stuffed Flank Steak With Pesto, Mozzarella, and Prosciutto

Serious Eats J. Kenji López-Alt 9 comments

Grilling and pesto are two of the quintessential flavors of summer. Here we combine the two by slathering a butterflied flank steak with fresh pesto, then layering it with mozzarella and prosciutto before slicing it into pinwheels and grilling it over hot coals. More

Oven-Roasted Tomato Caprese Salad

Jennifer Olvera 2 comments

Oven-roasted tomatoes get sweetness and depth from maple syrup and balsamic vinegar in this winter-friendly twist on traditional caprese salad. More

Oven-Roasted Tomato Caprese Salad

Serious Eats Jennifer Olvera 9 comments

Oven-roasted tomatoes get sweetness and depth from maple syrup and balsamic vinegar in this winter-friendly twist on traditional caprese salad. More

Lentils and Mozzarella Caprese From 'Feast'

Cook the Book Kate Williams 2 comments

According to Sarah Copeland, caprese salad doesn't always need to include tomatoes and basil. Whether or not we take that as indisputable truth, it would be impossible not to enjoy her four seasonal variations on the salad in her new cookbook, Feast. Each salad uses mozzarella as a link to the classic. There are peas in the spring, beets in the fall, tomatoes (of course) in summer, and lentils in this winter version. More

Lentils and Mozzarella Caprese From 'Feast'

Serious Eats Kate Williams Post a comment

According to Sarah Copeland, caprese salad doesn't always need to include tomatoes and basil. Whether or not we take that as indisputable truth, it would be impossible not to enjoy her four seasonal variations on the salad in her new cookbook, Feast. Each salad uses mozzarella as a link to the classic. There are peas in the spring, beets in the fall, tomatoes (of course) in summer, and lentils in this winter version. More

Pizza With Figs, Mozzarella, and Goat's Milk Feta

Slice J. Kenji López-Alt 6 comments

Even in California, fig season doesn't last forever, and the specimens I was picking up last week had already lost their figgy luster. The best way to use less-than-perfect figs is to cook them. Not only does this drive off some of their moisture, concentrating their flavor, but it also converts some of their more complex sugars to simple sugars that are sweeter than their precursors. Your figs become jammier and all around tastier. This works especially well on a pizza cooked in a hot oven because that bite of cheese and drizzle of olive oil can go straight on top with the figs. More

Summer Stuffed Heirloom Tomatoes from 'The Vermont Farm Table Cookbook'

Cook the Book Kate Williams 1 comment

Tomatoes are still abundant this time of year in California. They're mostly big meaty specimens, taut with sweet juice. Tracey Medeiros offers an easy stuffed tomato recipe in her new book, The Vermont Table Cookbook. Instead of stuffing the tomatoes with a meat or bread-based stuffing, she fills them with other seasonal produce like yellow squash, zucchini, eggplant, and bell pepper, for a ratatouille-like melange of summer flavors. More

Summer Stuffed Heirloom Tomatoes from 'The Vermont Farm Table Cookbook'

Serious Eats Kate Williams Post a comment

Tomatoes are still abundant this time of year in California. They're mostly big meaty specimens, taut with sweet juice. Tracey Medeiros offers an easy stuffed tomato recipe in her new book, The Vermont Table Cookbook. Instead of stuffing the tomatoes with a meat or bread-based stuffing, she fills them with other seasonal produce like yellow squash, zucchini, eggplant, and bell pepper, for a ratatouille-like melange of summer flavors. More

Grilling: Prosciutto-Wrapped Shrimp with Mozzarella and Basil

Grilling Joshua Bousel 2 comments

The oozing richness of mozzarella cheese makes a great foil for fresh basil, salty prosciutto, and tender shrimp. More

Pizza with Fresh Clams, Garlic, Mozzarella, Romano, and Basil

Serious Eats J. Kenji López-Alt 11 comments

Crisp, bubbly pizza soaked in clam juice with fresh clams, mozzarella, romano, olive oil, and a hint of red chili heat. More

Breakfast Nachos Skillet from 'Ultimate Nachos'

Kate Williams 3 comments

Nachos for breakfast? It may sound strange until you consider that one of the greatest breakfast dishes of all time—chilaquiles—is basically a dressed-up version of nachos. In their cookbook, Ultimate Nachos, Lee Frank and Rachel Anderson offer more than a few tortilla chip-based breakfasts (including chilaqueles, of course). This particular dish, the Breakfast Nachos Skillet, is a take on baked eggs with spinach, mozzarella, and cherry tomatoes. More

Breakfast Nachos Skillet from 'Ultimate Nachos'

Serious Eats Kate Williams Post a comment

Nachos for breakfast? It may sound strange until you consider that one of the greatest breakfast dishes of all time—chilaquiles—is basically a dressed-up version of nachos. In their cookbook, Ultimate Nachos, Lee Frank and Rachel Anderson offer more than a few tortilla chip-based breakfasts (including chilaqueles, of course). This particular dish, the Breakfast Nachos Skillet, is a take on baked eggs with spinach, mozzarella, and cherry tomatoes. More

Caprese Grilled Cheese

Serious Eats J. Kenji López-Alt 1 comment

A caprese salad stuffed into a hot and crispy grilled cheese sandwich. More

A Sandwich a Day: Fresh Mozzarella Sandwiches from Joe's Dairy

New York Craig Cavallo 1 comment

As you might suspect from the name, Joe's Dairy makes its own mozzarella. Some gets smoked. Some gets sliced. Some is destined for restaurants around town, some to be sold in-store. And then there are the sandwiches. More

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