Articles written by
Co-owners of Bartholomew Studio, a photography studio focused on food and beverage and interior design. Andrea’s background in fine arts and food styling combined with Paul’s award-winning expertise in food and interior design photography ensures their work is not only beautiful, but impactful and effective.
Five of Our Favorite Ways to Cook with Burrata
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 name comes from the word burro, or butter, was originally created to use up […]
Lemon Herb Risotto with Burrata
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 dish shines as a weeknight treat or for a weekend dinner party.
Butternut Squash Soup with Burrata
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.
Savory Waffles with Burrata and Hot Honey
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 for a temperature contrast that enhances the savory dish.
Sweet Potato Spears with Burrata and Green Tahini
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.
Burrata and Grilled Peach Salad
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, these ingredients pair effortlessly and come together in minutes.
Introducing Tommette Brulée: The Hottest Cheese of Summer
We’re turning up the heat on your summer cheese board with this blowtorched French wheel. At its core, Tommette Brulée is a classic P’tit Basque—a hard sheep’s milk cheese from France’s southern Basque region—until the torch comes out. Made from Manech sheep’s milk, the wheels are set aflame mid-aging to create a visually striking rind […]
5 Provolone Recipes You Need to Make This Spring (Pizza, Pasta, & More)
Yes, provolone is a tried-and-true deli staple. But this pasta filata cheese rewards heat, patience, and a little imagination. Its name is rooted in the Italian words prova or provola, which mean “globe shaped.” After the curds are stretched in salted hot water—responsible for the elastic texture—they are formed into different shapes and then brined and aged.
Provolone-Stuffed Bolognese Shells
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. Set aside a lazy afternoon to allow these complex flavors to develop. Serve with a crisp, light salad and a glass of Chianti.
Hand Pies with Provolone and Spiced Plum Compote
These hand pies pair mild provolone with a savory-sweet plum compote for contrast and balance. Plums are cooked with brown sugar, balsamic vinegar, and rosemary until jammy. The rustic square shape allows for generous filling and clean edges while showcasing the layered interior.
