The flavor of beef, the binding qualities of veal, and the succulence of pork sausage combine to make this meat lasagne wonderfully light and juicy.

Chard is rarely served raw, but it’s easy to eat when its ribs are sautéed and its leaves are cut into very thin ribbons.

Miraglia Eriquez’s Aunt Dottie loved this indulgent appetizer, which was served at her favorite Italian-American restaurants.

In the waste-not mentality of Italian cucina povera, patties made with eggs and bread crumbs are a great use for leftover eggplant parmigiana ingredients.

The secret to a great pizza Margherita is to use the best ingredients you can find—and to approach them with restraint.

These bite-size mozzarella balls have a crisp outer shell and a perfectly gooey center.

Here, prosciutto moves aside to put the cheese front and center, and an array of antipasto staples frame the crisp, gooey fried mozzarella.

A mixture of cheese is buried in mashed potatoes, lightened with eggs, and baked until golden—not really a soufflé but just as rich and delicious.

In the remote mountains of Georgia, the star ingredient of this bread called khachapuri—akin to pizza—is a firm but creamy salted cow’s-milk cheese....

The inner stalks of celery and fennel, plus soft chunks of mozzarella, add up to a clean, cool salad that’s quite striking.