Mozzarella

Removing all but a strip of the eggplant’s skin lets the flesh meld with the sauce without falling apart—that's the secret of this baked eggplant parmesan recipe. This is part of BA's Best, a collection of our essential recipes.

Pickled nectarine cuts the rich, creamy burrata in this bright summertime salad.

This dish is equally as good at room temperature (read: picnics).

We won't lie: the poppy seed dressing and the burrata are the best part about this grilled beets recipe.

We love the way this recipe revamps a standard BLT.

Bloomfield loves making this salad with black mint, which you'll find in spring and summer at farmers' markets.

This baked eggplant and saffron rice recipe is blanketed in layers of mozzarella and Parmesan cheeses—never a bad thing, in our opinion.

If you can’t find mozzarella di bufala (buffalo mozzarella) for this late-summer dish, substitute fresh cow’s-milk mozzarella. Silverton sometimes serves the dish with slow-roasted tomatoes for a tangy-sweet flourish.

A creamy eggplant spread tops this lavash recipe—and oh, did we mention the Parmesan cheese?

Chef Nancy Silverton turns the classic salad into an art form by using great ingredients. Choose sweet heirloom tomatoes, drizzle with good-quality extra-virgin olive oil, and serve with creamy buffalo mozzarella to make this simple dish sing.

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