Articles written by
A former chef who worked in bakeries and three Michelin-starred restaurants throughout America and Europe, Derek Bissonnette has switched gears and now documents his passion for creating food with his camera (One Cheese, Five Ways, p. 25). Derek is the author and photographer of six cookbooks and is currently working on his seventh. He combines his skills for recipe development, styling, and photography at his studio in Saco, Maine.
Maine Lobster Croissant Toastie Recipe
Take your traditional lobster roll to the next level! In Maine, there are two types of lobster rolls: warm with butter or cold with mayo. This elevated recipe combines the two by layering a flaky croissant with melted mozzarella, a generous swipe of sweet bacon jam, Maine lobster in a mayo and crème fraîche bath, […]
Cornbread Panzanella Salad with Mozzarella
Swapping traditional bread with cornbread modernizes this classic. Sweet cornbread complements rich and creamy mozzarella, while acidity from tomatoes and balsamic vinegar provide balance. Grit from the cornmeal adds just the right amount of texture to contrast the delicate cheese. Serve as a side or add a protein to make it a main course. For […]
Stracchino is the New Burrata
Tender and milky with a hint of acidity, stracchino hits all the right notes for easy cooking.
Quiche with Roasted Red Pepper, Broccolini, and Stracchino Cheese
Quiche is the perfect all-in-one-meal for breakfast, lunch, or dinner.
The Ultimate Stracchino-Stuffed French Toast
Indulge in this ultimate breakfast treat combining all your favorite breakfast staples: whipped cream, zesty cranberries, cinnamon sugar, and your new favorite, stracchino cheese.
Flaky Rolls with Olives and Stracchino Cheese
These steamy, cheesy, flaky rolls freshly plucked from a bread basket at your dinner table.
Potato Gratin with Stracchino Cheese
This simple, hearty dish just may replace your main. Lightly seasoned with nutmeg and thyme, this recipe truly highlights the milky tang of stracchino cheese.
Cheesy Arancini with Pomodoro Sauce
Stracchino gives these arancini a more gooey texture (queue the perfect cheese pull), and thyme adds peppery-sweet balance to this fried Italian staple.
