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
Since the base of this dip is so simple-it's mostly sweet potatoes and tahini-homemade za'atar (a Middle Eastern spice blend) really helps the flavors stand out.
Author: Alexandra Shytsman
Author: Gina Marie Miraglia Eriquez
Purée wilted lettuce into a creamy, delicious, fresh, spring soup.
Author: Abra Berens
Author: Mary Cech
Author: Michael Ruhlman
Author: Maggie Ruggiero
Author: Jeqanne Thiel Kelley
Author: Jeanne Thiel Kelley
You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
Author: Diana Yen
Author: Joe Truex
Author: Elizabeth Falkner
Author: Patricia Wells
The word "buttery" is an understatement. Stuffing lots of butter and breadcrumbs under the skin makes for a most decadent and succulent bird.
Author: Eric Ripert
In our cold-weather version of the mojito we sub out white rum for rich, brooding blackstrap and mint for muddled rosemary.
Author: Editors of PUNCH
Author: David Burke
Author: Tyler Florence
Loaded potato soup served up with shredded cheese, chives, and bacon is very much a representation of my fused German, Scandinavian, British, and Irish family ancestry. I wanted to make this a new family...
Author: McKel Hill