Ligurian marinated mozzarella, oh man, it is a true taste of the Italian Riviera. It really captures the fresh and colorful ...

I use a lot of mozzarella in my daily life. I'm tossing it in omelets, salads, and pasta dishes. But normally my mozzarella choices range between the superior balls or blocks of fresh mozzarella from ...

FARGO — I love the relaxed pace of summer hospitality. With backyards and lake cabins now open for business, people stop by more freely and impromptu gatherings naturally follow. I hate being caught ...

Simple to prepare and full of flavor, these marinated mozzarella balls are perfect for an aperitif or to liven up your summer salads! Simply infuse them in a mixture of olive oil, fresh and dried ...

It’s rare that I eat in a restaurant and e-mail the chef immediately after for a recipe, but that’s exactly what happened after feasting on the marinated buffalo mozzarella and local tomato salad at ...

If you've ever picked up a container of marinated mozzarella — those tender little pearls floating in a herby oil — you've probably scooped out the cheese and tossed the leftover juice. Big mistake.

Mixed olives, semi-sundried tomatoes, cured meats such as Parma ham, bresaola or finocchiona, salad leaves and this gorgeous marinated mozzarella make for a great start to any meal.

1. Drain the mozzarella in a colander. Spread on a paper towel-lined plate and drain for about 5 minutes. Combine the olive oil, vinegar, crushed pepper flakes, salt and pepper; the marinade does not ...