A roundup of our favorite recipes that use fresh mozzarella, melty low-moisture mozzarella, and burrata. Mozzarella is a perennial favorite, whether adorning pizzas, summery Caprese salads ...

It only contains fresh basil, olive oil, tomatoes, spices, and mozzarella. But upgrading the cheese can do wonders.

Mozzarella is sold in rounds about the size of a small fist. Because it has no rind it’s packed in plastic bags, surrounded by water to keep it fresh. You’re more likely to find buffalo ...

For cheese, you want a fresh mozzarella, the sort that comes packed ... 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 ...

Both of these recipes call for buffalo mozzarella ... which takes the ingredients of the Italian tricolore salad – mozzarella, tomatoes and fresh basil – and transforms them into a hearty ...

Combine the olives, olive oil, vinegar, honey and parsley and mix to combine. Spoon over the mozzarella and serve. The best recipes from Australia's leading chefs straight to your inbox.

Bring to a simmer while stirring. Cook at a simmer for 3 minutes. Stir in half the mozzarella. Transfer to a 9-by-13-inch baking dish. Bake for 18 minutes. Top with remaining mozzarella and feta.