Nutritionist Delicia Bale’s new cookbook, Unprocessed Made Easy, provides easy swaps to reduce the ultra-processed foods you ...

Mozzarella is now also made predominantly from cow’s milk and is made all over Italy as well as in other countries, including the UK (where some producers are making mozzarella from water ...

A must-have in every café menu, mozzarella sticks give the perfect combination of cheesy gooey on the inside and crispy on the outside. Mix the bread crumbs and garlic salt in a medium bowl. In a ...

You’ll need about 3 quarts of hay for this recipe, and if you don’t have it on hand, you can find it at garden centers or tack shops. Yield: 1 ball of mozzarella.

But it’s perhaps because it’s so indisputably delicious in the aforementioned guises that it’s easy not to experiment with mozzarella: to keep using it in the same old recipes, time after time.

Lightly pat to soak up excess water. Place 1 mozzarella stick parallel to straight side of one semicircle. Fold corners into the center. Roll rice paper toward curved edge of semicircle ...

These recipes make the most of kitchen staples such as tinned tuna and pasta to keep things easy and relatable ... Remove from the oven, scatter the mozzarella evenly over the top, then bake for a ...