You don't have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect.
Author: Andy Baraghani
Use this classic Mexican mole sauce to marinate the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy . You'll be left with plenty of extra, which...
Author: Melissa Clark
I made this glorious hamburger soup one Sunday in winter for three very important reasons: One, it was so ding dang cold outside, all I could think about...
Author: Ree Drummond
Author: Samuel Chamberlain
Author: Tori Ritchie
This is delicious served either warm or at room temperature.
Author: Jill Dupleix
Author: Debra Creed-Broeker
Author: Jan Okun
Author: Ian Knauer
The key to this sauté: Cook the tomatoes with the bits of chicken left over after you've seared it in the pan. When the tomatoes burst, swirl in the remaining...
Author: Bon Appétit Test Kitchen
This is the dish that first got me into cooking. Talking about it got me my first job in a kitchen, and together with the help of friends, local restaurants,...
Author: Duval Timothy
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Author: Molly Baz
Author: Jocelyne Roux
Author: Alison Roman
Author: Melia Marden
Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen...
Author: Steven Raichlen
Author: Deborah Thomas-Gruby
Author: Kay Chun
Author: Suzan Colón
Author: Jim Fobel