Mozzarella

The flavors in this sandwich get more delicious and concentrated as it sits, so assemble it in the morning and take it with you for the perfect lunch in the afternoon.

Like your empanadas fried? This dough was specifically developed to withstand hot oil, and it works beautifully with any filling of your choosing.

You've got options.

They’re stuffed with garlic, pistachios, and stretchy molten-mozzarella.

Finally: an easy, cheesy, vegetarian(!) lasagna recipe that doesn't require you to dirty every pot and pan in your kitchen.

This twist on traditional eggplant Parmesan has fewer steps (no need to fry!) but no less satisfaction.

Creamy Heinz® Mayonnaise is the base for this Hot Caesar Spinach Dip.

Chrissy’s Milanese recipe from ‘Cravings: Hungry for More’ is stuffed with cheese and topped with arugula salad.

The hands-off approach for this summery caprese recipe means no blistering the peppers on the stovetop!

You know you’re one of those people.

A no-cook summer salad with a lemony, garlicky dressing. And salami.

Starting with store-bought pizza dough makes the dream of weeknight calzones actually attainable.

Half Buffalo chicken wings. Half pizza. This is a joint venture between the tastiest foods we know.

The classic summer salad gets a roasty cold-weather makeover.

How to avoid a sad, soggy situation when you're making pizza at home—and save a few bucks at the same time.

If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.

Think of this as a salad sandwiched between two slices of bread.

We ever-so-slightly updated a hippie classic.

It's not about the number of steps or ingredients in a dish. If you shop smart, buying peak-season produce and quality protein, you don't have to do much at all (like with this easy salad recipe).

This recipe makes two white pizzas, but it can be easily halved.

You know when cheese gets so hot and melty that it stretches? Food stylists call that a "cheese pull," and we think it's gorgeous.

Like cheesy grits. Really, really, really, really cheesy grits. This recipe, which puts a southern twist (that’s the grits, y’all) on very French aligot (mashed potatoes blended with melted cheese), is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

Persimmons stand in for ripe tomato in this caprese-ish salad, and if you haven’t had them before, they’re worth trying. Before you buy, things to know: The squat fuyu persimmon lacks the tannins that define their pointy-bottomed counterpart, the hachiya variety. While fuyus can be eaten when slightly underripe (they’ll be crunchy), the hachiya needs to be dead ripe or else it will be insufferably bitter. This recipe is from Wildair, one of the Hot 10, America's Best New Restaurants 2016.

There is no better beach or picnic sandwich than the muffuletta. Here's why.