This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty ...

Creamy smooth, buttery rich and as fresh as a chilled glass of milk, the varying forms of fresh mozzarella are one of life’s greatest joys. I’m not referring to the factory-made, plastic-wrapped ...

If you’re looking for an easy appetizer for your summer barbecues, this Peaches With Prosciutto And Mozzarella recipe is perfect. It’s three main ingredients and comes together in minutes. For more ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. Fresh tomato pasta is hardly a new invention: there are countless ...

Two bunches of lemon thyme, a pound of sweet butter, two plump chickens, a ball of fresh mozzarella and an armload of bright bell peppers. I pick these up at the market, and with the odds and ends I ...

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On Friday’s edition of the Cooking Corner, Scott Van Tuyl from Prossimo shows us how to make fresh mozzarella right at home. 1. Place the cheese curds and kosher salt in a mixing bowl. 2. Pour boiling ...

MINNEAPOLIS — Our guests from Giulia suggest having boiling water and cheese curds ready, and follow along with the video. The Emery has officially unveiled in downtown Minneapolis, along with the ...

So, I have a confession to make: I don’t eat fresh tomatoes. Whether it’s a weird food intolerance or just a passionate dislike, fresh tomatoes never find their way to my plate. I wish it were ...