Mozzarella

Paneer is perfect for this toasted sandwich recipe—the cheese is creamy but doesn’t melt completely, adding a satisfying texture to an easy tomato sauce that’s spiced with jalapeño, ginger, coriander, and cumin and mustard seeds. Searing the paneer leaves some bits a little crunchier than others while adding a smoky flavor to the sauce; Sach is my favorite brand. You can serve the sauce simply with flatbread or over rice or use it as the filling in enchiladas or tacos (topped with sautéed mushro.…

While the pork braises away in the slow cooker, use the oven to make creamy scalloped potatoes and the microwave to make lightening-fast steamed broccoli.

These pickled iceberg leaves are a good reminder that meat isn’t always required to make a sandwich substantial and well-spiced.

Pizza meets eggs in purgatory in this one-skillet stovetop meal which is punchy from tomatoes, creamy from starchy orzo and melty mozzarella, and ready in under an hour.

In this recipe, sweet, juicy tomatoes get paired with two cheeses, fragrant herbs, and a flaky crust. We can’t think of a better way to enjoy the last tomatoes of the season.

Double-down on the dairy by tossing torn pieces of mozzarella in a bowl with sour cream, lemon juice, and salt to make an extra-rich, luscious topper for this greens-and-grains salad.

Made with leftover risotto, these rice balls are stuffed with prosciutto, Parmesan, and parsley. Serve them as an appetizer at your next cocktail party.

This is project cooking at its best: tender manicotti wrappers are made by quickly cooking batter into pasta-like crepes. They're filled with a creamy trio of ricotta, Parmesan, and mozzarella, and covered with fresh tomato sauce before baking.

The secret to this super-flaky pastry is to grate frozen butter into the flour before incorporating it into the dough. Serve these hand pies warm, either as an appetizer or as dinner with a big green salad on the side.

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 itself can be enjoyed hot or at room temperature.

For this gluten-free version of eggplant Parm, rounds of eggplant are sliced and breaded in a mixture of ground almonds and Parmesan cheese, then baked before being layered with cheese and sauce.

These sandwiches are a vegetarian cross between a New Orleans–style muffuletta (hey olive salad!) and a Philadelphia-style pork and broccoli rabe sandwich.

Call it "Pizza Chicken" and the whole family will love this fresh take on those classic Italian-American flavors in one-pan chicken dinner form.

This simple weeknight dish relies on zucchini ribbons instead of noodles, and is stuffed with a zippy ricotta-pea filling.

Top-of-season cherry tomatoes and fresh mozzarella turn flatbread—either homemade or store-bought pizza dough—into a refreshing, delicious summer appetizer.

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.

The moderate heat of jalapeños is a perfect counterbalance to this rich filling, a combination of cream cheese and smoked Gouda. The results are nothing like the breaded, deep-fried apps you get in sports bars.

Pull-apart bread is the very definition of fun. Just plop it down in front of a table of people and watch it disappear within 2.4 seconds. It really is that good, and can pass as an appetizer or accompaniment to a pot of soup.

Bake well-sauced pasta, plus plenty of cheese and a few eggs to hold things together, in a cake pan and the edges turn crunchy, crusty, chewy, and downright irresistible.

If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.

Detroit-style pie is a thick, rectangular pizza with super-crispy edges, and the sauce is layered on top of the cheese. It is sometimes twice baked, and always delicious.

Nothing feels more decadent than giant shells of pasta filled with creamy mozzarella, Parmesan, and ricotta.

Real talk: This is a dish to make when the tomatoes are peaking—at the farmers’ market, you should be able to smell them before you see them.

Because the dough rises while you sleep—and because pizza with an egg baked on top is the very best pizza—there's no better time of day to serve this sausage and spinach pie.