If you're like us, you can't get enough cheese. So let's get back to basics: mozzarella. The extremely versatile cheese is amazing in cooked dishes, including grilled cheese, pasta, and salads. Check out these mozzarella-heavy recipes to curb your craving all week long.
There are a lot of great cheeses out there. And clearly we're fans of all of them. We can't get enough of the sharpness of cheddar; and the creaminess of goat cheese gets us every time. And we will forever have a soft spot in our hearts for mozzarella cheese -- whether it's fresh buffalo or the part-skim pre-grated kind.
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Crepes are often served for breakfast in America, but we needn't forget their savory potential. These buckwheat crepes cry for something besides syrup, and it just so happens that a pat of Brie and sauteed Swiss Chard fit the bill perfectly.
The crepes I’ve made here are whipped up – literally – in a blender, which I’ve found bypasses the resting time I usually like to extend to crepe batter. Swirled in a nonstick skillet, these crepes are a close relative to those I would buy from a crepe stand on my way to class. I filled these with Swiss chard and a nice hunk of Brie for reasons that likely require no explanation, and served them alongside a salad of simply dressed and seasoned greens.
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Photo by Caroline Wright
Who says fitness and cheese can't coexist? The Sports Cheeses Tumblr proves they can, cleverly altering the well-known sport brand logos of Reebok, Nike, K-Swiss, and more to include some dairy action. Oh, does the blog look familiar? That's probably because it's a throwback to the Windows 98 homescreen. Nostalgia and cheese jokes? We're hooked.
For Chef Graham Elliot, grilled cheese is a sandwich perfected. And that says a lot coming from someone who's made an appearance on Iron Chef America. So, what keeps him coming back to the grilly?
Growing up, my mom would occasionally make them, but when she did, she'd cook like 20 at a time. They'd be cut into quarters and stacked a foot high on the plate. Sadly I recall that the majority of them received the old burn-and-scrape technique.
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You're probably used to seeing french toast stuffed with fruit, drizzled with syrup, and dusted with powdered sugar. But there's no need to be afraid of a little change. Mix it up with this savory spin on french toast, stuffed with (what else?) cheese.
This savory French toast gets the whole breakfast -- eggs, cheese, toast -- into one dish. It would be excellent for a leisurely holiday breakfast or brunch.
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Photo by James Ransom
Let's face it, Bonne Bouche makes everything better. And if you love avocados, you just gotta try this recipe out. Creamy, aged goat cheese, buttery avocado, lime and spice...really, how can you go wrong? Oh, and it comes with a wine pairing, too.
Here’s an avocado appetizer recipe we tried with the 2010 Iron Horse Heritage Clone Chardonnay, a breathtaking pairing. The wine tasted like biting into a cool, juicy custard apple; the finish unfolded on my palate in waves of cream and tropical fruit. You’ll want a chair nearby when you take your first sip, and a table set by said chair with my Warmed Avocado with Aged Goat Cheese, possibly the easiest thing I’ve ever created that tastes so decadent.
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They tried to make me to go cheese rehab, I said no, no, no! While many of us may joke about being "addicted" to cheese, the truth is...well, you might be. As early as the 1980s, scientists have been aware that cheese contains trace amounts of morphine -- it's present in cow (and human) milk.
Researchers also discovered the protein casein, which breaks into casomorphins when it is digested and also produces opiate effects. In cheese, casein is concentrated, and so is the level of casomorphins, so the pleasurable effect is greater. Neal Barnard, MD said, “Since cheese is processed to express out all the liquid, it’s an incredibly concentrated source of casomorphins—you might call it dairy crack.”
Eating pizza was never a pain, but these sweet new inventions certainly make it more fun. From slice-shaped plates to pull-apart serving dishes, you'll wonder how you ever ate pizza without them (okay, maybe not. But they're still cool!).
GreenBox features a perforated lid, allowing it to be broken down into plates. Even better, the box can still be refolded into a smaller package, to store any unfinished slices. Not a bad move on the eco-friendly front.
Store bought ricotta simply can't compete with the warm, homemade stuff. You may have thought making ricotta yourself was too difficult, or required a trip to a specialty store. Not with this recipe! All you need is milk, cream, salt, and lemons, and you're in business.
We eat some of this warm, fresh ricotta in the morning for breakfast with fresh fruit. I then use the rest to make Lemon Ricotta Pancakes the next day. The pancake actually freeze well so the left-overs go into a Ziplock and into the freezer and I have a quick and easy breakfast option for my kids during the busy weekday mornings.
Photo by Ally Chang
Is there such a thing as too much cheddar? We say no. Make these tender, decadent muffins now. Or make them now, and whip up some chili to serve on the side tomorrow. Yes, chili on the side. Because chili is always second to cheese.
These muffins are wonderfully satisfying to make. No stand mixer required. If you have a bowl and a big spoon, you’re halfway home. This is a dump and stir situation.
Flour, baking powder, and salt are combined with melted butter, milk, and egg. The rest is just cheese and jalapeno and I LOVE when that happens.
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Photo by Joy the Baker