Forget dunking your grilled cheese in this thick, creamy, slightly spicy, deeply tomato-y soup – it’s already in there. Cubes of grilled cheese become “croutons” that are much more than a garnish in this warming, hearty soup.

Mozzarella en Carozza is an Italian grilled cheese sandwich that’s pure comfort food, warm and cheesy, crusty on the outside and gooey on the inside, and served with warm marinara sauce for dipping.

Cheddar Scallion Biscuits are buttermilk biscuits – soft and buttery with crispy craggy edges – pushed over the top with sharp Cheddar cheese and savory scallions.

Caprese salad is simplicity – sliced tomatoes, fresh mozzarella cheese and basil – so make it when the ingredients are at their peak. I’ve added balsamic-glazed grilled chicken to turn this salad into a satisfying main dish.

The colors of the Italian flag are on display atop a Margherita Pizza – this simple and yet perfectly complete combination of tomatoes, mozzarella and basil.

This addictive queso dip is extra creamy, warm and spicy, and takes about as much time to make as it does to open a bag of tortilla chips and mix up the Margaritas.

This easy baked omelet is stuffed with zucchini, onions, bacon and leeks, cradled in a rich egg custard laced with herbs and tangy Gruyere cheese. 

Stuffed Zucchini Blossoms are an ephemeral summer prize, oozing with warm, creamy cheese filling inside a light crispy coating, with basil-laced marinara for dipping.

All the flavors of an Italian sub – and the colors of the Italian flag – in a light and fresh, veggie-packed, main dish Italian Pasta salad.

Don’t save this chunky/creamy, tangy Pimiento Cheese for Kentucky Derby day; it’s good any day of the year.