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Cassy is an award-winning chef, culinary educator, and avid baker located in St. Louis, MO.

Crispy Brussels Sprouts with Burrata


Brussels sprouts might be one of the most under appreciated vegetables, but give ’em another chance with this recipe—quickly frying the sprouts creates a crispy exterior and smoky flavor that pairs perfectly with tart lemon and creamy cheese. When frying, work quickly but carefully to ensure everything stays hot. If the oil takes a bit […]

toast with cherry tomatoes and burrata

Burrata with Cherry Tomato Confit


Stick with cherry, grape, or other bite-size tomato varieties to ensure proper cooking. To serve, top bread slices with tomato confit and a scoop of burrata, then season with additional salt and pepper as desired. Photography by Jennifer Silverberg

steak with burrata and radishes

Flank Steak with Burrata and Radishes


For a simple and sophisticated steak dinner, pair flank steak with buttered radishes and burrata.

Burrata Gazpacho

Green Gazpacho with Burrata


Nothing says summer quite like gazpacho. The bright flavors of this green version pair perfectly with fresh burrata.

Burrata Brunch Recipe

Burrata French Toast with Balsamic Syrup


For best results, use day-old bread for this sweet-and-savory French toast. If you can’t find any, dry out fresh slices in a 300°F oven for 10 to 15 minutes. The balsamic syrup can also be made ahead—store it at room temperature for up to five days. Photography by Jennifer Silverberg

neapolitan pizza

One Cheese, Five Ways: Mighty Mascarpone


In these five recipes, we’ll show you how to use mascarpone for brunch, lunch, dinner, and dessert.

easy pasta recipe

Rigatoni with Bitter Greens, Hazelnuts, and Mascarpone


In this easy pasta recipe, mascarpone cheese becomes a quick, creamy sauce. With bitter greens for balance and hazelnuts for crunch, it’s a perfect weeknight dinner.

neapolitan pizza

Neapolitan Pizza with Mascarpone, Speck, Arugula, and Fig


Making pizza dough from scratch takes time, but the tang of the finished product is worth it. This dough can be made a day ahead. Photo Credit Jennifer Silverberg

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