• 2 lbs fresh or packaged whole-milk ricotta cheese
• Italian-American Meat Sauce (click here) 
• Salt
• 2 tablespoons olive oil
• 2 pounds lasagna noodles
• 2 large eggs 
• 2½ cups freshly grated Parmigiano-Reggiano cheese
• 1lb mozzarella cheese, preferably fresh, sliced thin

Lidia's Italian-American Lasagna

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• 1½ pounds lean ground turkey
• 1 cup oats (quick or old fashioned, uncooked)
• 3 garlic cloves, minced
• 2 tablespoons Worcestershire sauce
• 1½ teaspoons dried oregano leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 (1/3 to 1/2 oz. each) fresh mozzarella balls
• 6 hamburger buns, split and lightly toasted
• 3/4 cup jarred roasted red pepper halves, drained
• 1 bunch watercress, arugula or other favorite salad greens, stems removed

Mozzarella Cheese Stuffed Turkey Burgers

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• 2½ cups fresh corn kernels (about 5 ears)
• 3 large eggs
• 3/4 cup milk
• 3 tablespoons butter, melted
• 3/4 cup all-purpose flour
• 3/4 cup yellow or white cornmeal
• 1 (8-oz.) package fresh mozzarella cheese, grated
• 2 tablespoons chopped fresh chives
• 1 teaspoon Cajun or Creole seasoning OR salt and pepper to taste

Fresh Corn Cakes

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• 1 Creole tomato
• whole mozzarella, sliced into 1/8" slices
• fresh basil
• balsamic vinegar

Tomato Mozzarella and Basil Sandwich

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• 2 1/2 cups fresh corn kernals, frozen may be substituted
• 3 large eggs
• 3/4 cup milk
• 3 tablespoons butter, melted
• 3/4 cup all-purpose flour
• 3/4 cup yellow cornmeal, white cornmeal OK too
• 8 oz fresh mozzarella cheese, grated
• 2 tablespoons chives, chopped
• 1 teaspoon salt
• 1 teaspoon freshl ground pepper

Farmers Market Corn Cakes

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•  2 eggplants, medium, trimmed and cut into ½ inch thick rounds, about 1½ pounds
• ½ cup olive oil
• 1½ teaspoons salt
• ½ teaspoon ground black pepper
• 1 loaf Italian bread
• Basil Spread (recipe follows)
• 2 cups New Olreans-style olive salad
• 4 ounces mozzarella cheese,sliced
• 4 ounces provolone cheese, sliced

Basil Spread

• 1½ teaspoons garlic, minced
• 1 cup packed fresh basil leaves
• ½ cup extra-virgin olive oil
• ½ teaspoon salt

Note: Rouses carries olive salad, as do many Italian delis.

Emeril's Eggplant Muffuletta

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• 1/4 cup butter, plus more (melted) for brushing
• 2 cups onion, finely chopped
• 1 cup bell pepper, finely chopped
• 1 pound peeled Louisiana crawfish tails with fat
• 1/4 cup green onions, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon hot sauce
• 1 loaf frozen bread dough, such as Bridgeford, defrosted
• 1½ cups mozzarella or Monterey Jack cheese, shredded
• 1½ cups cheddar cheese, shredded

Jazz Fest Stuffed Crawfish Bread

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• 1 cup coarse grits
• ​Unsalted butter
• ​2 heads radicchio, trimmed but core left intact, cut in half lengthwise
• Olive oil
• ​1/2 teaspoon sugar
• ​3/4 lb fresh mozzarella, either in small balls or cut into 4 chunks, at room temperature
• ​Aged balsamic vinegar
• ​Kosher salt and freshly ground black pepper
• ​sea salt

Mozzarella Grilled Radicchio And Balsamic

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Shown without grits which would be served on the same plate, to the side.

•  1 Muffaletta Bread
• Cousins Spinach Vinaigrette
• Shredded Parmesan cheese
• 1 lb. ham, sliced
• 1 1/2 grated Mozzarella cheese
• 16oz jar artichoke hearts (not marinated), chopped
• 4 oz Kalamata olives
• 4 oz black olives
• 1/2 to 1 cup Feta cheese

Greek Muffaletta

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• 1/4 cup salted butter
• 2 cups onion, finely chopped 
• 1 cup bell pepper, finely chopped 
• 2 tablespoons garlic, minced 
• 1 pound peeled Louisiana crawfish tails with fat
• 1/3 cup green onion, chopped
• 2 tablespoons Tabasco sauce
• 1/2 teaspoon freshly ground black pepper
• 3 loaves (1 48-ounce package) Bridgeford brand bread dough, defrosted
• 1 1/2 cups mozzarella or Monterey Jack cheese, shredded 
• 1 1/2 cups cheddar cheese, shredded 
• melted butter for brushing
• 2 loaves frozen French bread dough

Crawfish Stuffed Bread

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