Grilling peaches enhances their natural sweetness and gives them depth, especially when paired with salty prosciutto. Add fresh burrata and a drizzle of fig-shallot dressing for a simple dish that still feels extravagant. Perfect as a light lunch or fancy starter,…
Caramelized sweet potato spears are dolloped with creamy burrata, drizzled with a nutty and vibrant green tahini sauce, and bejeweled with pomegranate seeds for a stunning vegetarian dish that brightens any table.
The post Sweet Potato Spears with Burrata and Green Tahini…
These crispy waffles are a standout in any breakfast spread. The combination of sweet and spicy with cool, creamy cheese is the kind of meal that feels special without much effort. Top with creamy burrata while the waffles are still warm…
A drizzle of sage-infused brown butter lends nutty richness to this silky soup. Combined with a finishing touch of toasted pepitas and crispy fried sage leaves, this dish is a tapestry of earthy colors, flavors, and textures.
The post Butternut Squash Soup…
Fresh, creamy, and vibrantly green, this recipe takes simple ingredients and elevates them with minimal effort. A silky base of arborio rice brightened by lemon zest, sweet peas, and fragrant herbs is complemented by the richness of burrata. This easy, elegant…
Burrata might look like an unassuming ball of mozzarella, but this pasta filata beauty is hiding a dramatic, oozing interior. First created in the 1920s, it originated in the southern city of Andria, in the “heel†of Italy’s boot. Burrata, whose…
These chile- and cheddar-laced biscuits pack a summer heat Written and Photographed by Rachel Robey While there’s certainly a time and a place for flaky rolled biscuits, the humble drop biscuit deserves its moment in the summer sun, too. Much more…
Jumbo cheesy pasta shells are baked atop a flavorful Bolognese sauce, topped with creamy Alfredo and breadcrumbs, and broiled until toasted and melty. This recipe is easy but takes some patience as the sauce has to simmer for a few hours….
Braciole is an Italian-American dish of flattened beef that’s rolled with provolone, prosciutto, garlic, parsley, and breadcrumbs, then braised in tomato sauce. Called involtini, or “little bundles,†it originated in southern Italy, where family variations have been passed down for generations….
Pizza al taglio is a Roman-style pie known for its airy, bubbly crumb and crispy crust, often likened to focaccia. This version relies on a long-fermented homemade dough; allow for at least 12 hours, but shoot for 24 hours to let…