Next, add a cherry tomato and another basil leaf and 2 more small mozzarella pearls. Repeat process for the rest of the ...

When I first made these I used feta. It did work but feta, being a crumbly cheese, did not skewer that well. Fresh mozzarella is more "rubbery" and easier to deal with.

Take these skewers, for example ... two qualities that elevate the usual trio of basil, mozzarella, and tomato. Peaches are the perfect addition because, like tomatoes, they do not have an ...

Roughly chop half the basil leaves and stir through the tomato sauce along with the gnocchi and season with salt and pepper. Tear the mozzarella into large chunks and scatter over the top of the ...

Just before serving, stir the crumbled mozzarella into the tomato sauce. Then stir the drained pasta into the sauce. Divide the pasta and sauce equally among four serving plates. Sprinkle over the ...

Artichoke hearts and pepperoncini add briny flavor, while fresh mozzarella lends a creamy note ... Recipe adapted from Tomato Love by Joy Howard. These oven-baked wings are designed to be cooked ...

Set aside to cool. Spread half of the farro on a large flat platter. Arrange the tomatoes, peaches, and mozzarella on top. In a large glass measuring cup, whisk together the remaining 3 tablespoons ...

The rabo encendido or oxtails in red wine tomato sauce with a side of split ... meatballs, chicken wings, mozzarella sticks and every type of macaroni you can imagine. The eponymous Iavarone ...

Artichoke hearts and pepperoncini add briny flavor, while fresh mozzarella lends a creamy note ... Recipe adapted from Tomato Love by Joy Howard. View Recipe ...