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Get Matambrito a La Pizza Recipe from Food Network
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These creative potato pancakes have ham and mozzarella cheese for a kicked-up version of the traditional potato pancake.
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Eggplant and yellow squash are combined with onions, bread crumbs and green chiles, and baked with a cheesy cracker crust.
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Cooked on the bone, the delicate white meat of chicken breasts stays moist.
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Spinach and tuna salad wraps get a light, fruity flavor from apples and blueberries for a quick and easy summer lunch.
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Spicy jalapenos are stuffed with cheese, then rolled in cornmeal and deep-fried to make these addictive snacks.
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Drizzled with olive oil and balsamic vinegar, slices of tomato and fresh mozzarella lay on a bed of baby spinach in this greener version of a classic Caprese salad. Garnished with chopped fresh basil, the bright and simple flavors of summer are shown off in this colorful and elegant dish.
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This is a baked sandwich using frozen bread dough, meat, and cheese. My picky eaters love this for an easy weeknight meal and it's great served with a soup. My family fights over the leftovers!
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This meat pie is a winner every Easter. Stuffed full of ham, salami, and prosciutto, as well as ricotta, Parmesan, and mozzarella cheeses, this pie really satisfies!
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A homemade cheese spread with fresh herbs turns a sandwich of roast turkey on whole wheat into something special.
cooking.nytimes.com
Briar Handly left Vermont for the Rocky Mountains as soon as he finished high school “I didn’t have much of a plan beyond skiing,” Mr Handly said
cooking.nytimes.com
This unusual recipe came to The Times in 2000 from Zarela Martinez, the owner of Zarela, a landmark Mexican restaurant in New York that closed in 2011 The base here is a peanut ice milk, which is covered with torito, a rich, creamy peanut sauce made with cachaça, and individual sesame-peanut candies The candies and ice milk can be made ahead of time