Citations:mozz




 * 2013, Kathryn Wielech Patterson, Neal Patterson, Food Lovers' Guide to Baltimore, page 249:
 * Why grilled cheese? Because who doesn't like them, especially when the bread is light and crisp and the cheese is copious and oozy? We enjoy the Fresco, with fresh mozz and provolone, a hint of pesto and roasted red peppers, ...
 * 2017, JJ Goode, Helen Hollyman, MUNCHIES: Late-Night Meals from the World's Best Chefs, page 113:
 * [...] dough at Domenica on Baronne Street, where he topped a particularly fine pie with cheese (mozz and Parm) and tomatoes (cooked and fresh), then had the good sense drape the result with mortadella (aka Italian bologna).
 * 2021, Chrissy Teigen, Cravings: All Together: Recipes to Love: A Cookbook, page 67:
 * In a large bowl, combine the ricotta, 1 cup each of the mozz and parm, the spinach, garlic powder, oregano ...
 * 2022, Michelle Fagone, The "I Love My Air Fryer" Three-Step Recipe Book, page 217:
 * Italian Mozz and Egg Soufflés