The first time I tried this cold pasta with arugula pesto, cherry tomatoes and mozzarella was during an impromptu lunch with ...

For each cheese ball, pour 2.6 ounces of white vinegar into a cup, set it aside, and you're ready to start. Naturally, the ...

The flavors of an Italian grinder sandwich — in a salad. Beans replace the bread, but otherwise all the ingredients that make ...

When fresh mozzarella is heated to 130°F to 144°F, the mozzarella puddles in water but holds onto its fat. Once it cools, the cheese retains a slightly chewy texture and creamy taste.

If you have heart disease, Mussatto suggests eating cheese sparingly as a complement to food, not as the main dish. "Instead of using cubes or slices of cheese, opt for sprinkling small amounts of ...

Incorporate fresh tomatoes into your everyday meals this summer with seasonal recipes. From salads to pastas and salsas, ...

The secret behind New Jersey’s best homemade mozzarella. Updated: Aug. 24, 2024, 12:12 p.m. ... I then cut a piece of cheese and examined it, a creamy white and pale ivory.