Mozzarella

A basil vinaigrette is served in a shot glass alongside each tomato; guests can drizzle it on to taste.

To get you in the mood for summer we are grilling these pizzas, but if you aren't able to grill, you can cook them indoors in a grill pan instead.

Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.

The summer salad stalwart gets a makeover.

Spiced chicken, charred peppers, and gooey cheese—these never-soggy quesadillas are a favorite for a reason.

This shortcut baked rigatoni is loaded with spicy Italian sausage and topped with melted cheese. And the best part: You don’t even have to boil the pasta.

You don’t need a pizza oven (or even a baking stone) for our test kitchen’s ultimate recipe.

That can of pumpkin purée in your cabinet is for more than just pie.

No coating or frying here! Toasted breadcrumbs and a blanket of melty cheese replicate the flavors and textures of eggplant parm in a fraction of the time.

Frozen hash brown patties—trimmed to fit in the bottom of a large baking dish—form a crisp-but-fluffy crust for this ample, sausage-studded casserole.

Fluffy, sweet Hawaiian rolls layered with melted cheese and spicy-sweet seeni sambol are the perfect crowd-pleasing snack.

It’s excellent at any temperature and sturdy enough to make ahead.

Everything you love about the iconic party app—spinach and artichokes in a creamy, oozy sauce—transformed into a one-pot weeknight dinner.

These stuffed buns start with a sour cream dough, then put frozen veggies toward the hearty filling.