Mozzarella

In this rendition of a classic antipasto, fresh herbs infuse the olive oil marinades, which double as dressings.

One of our favorite convenience products--packaged pizza crust--is put to excellent use in this recipe, which transforms readily available ingredients into a unique party snack or a fast and easy main course.

This sprightly first course is a cinch to put together.

All the comfort, none of the layering.

Ground chicken, Parmesan, marinara, and plenty of mozz in a supersize sheet-pan dinner worth sharing.

The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.

Choose your own adventure at the supermarket with marinated artichokes, beans, peppers, and of course, olives.

All pizza toppings welcome, especially pickled peppers, olives, maybe an anchovy or 10.

Skip the crushed red pepper flakes and reach for gochujang, which adds funk and spice in the marinara sauce for this reimagined twist on chicken Parm.

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.