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.
Gruyère Soufflé with Sherry Cream Sauce
Elevate a classic sweet soufflé to savory new heights. Although it could be, this dish is not left in a traditional ramekin when served. Prepare in advance, reheat, and plate up!
Gruyère Scones with Orange Marmalade
Gruyère complements sweet and slightly tart orange marmalade for a delightful treat that can be enjoyed for brunch or afternoon tea.
One Cheese Five Ways: Mozzarella
Written and photographed by Derek Bissonnette Fresh mozzarella is a non-aged, semi-soft, rindless cheese (try saying that five times fast!), typically made with cow’s milk in the United States, but it can also be made with goat, sheep, and buffalo’s milk (the latter used most in Italy). Mozzarella stretches and melts beautifully, is available in […]
Easy Pasta Salad with Orecchiette Mozzarella
This recipe uses orecchiette mozzarella, which looks likes thumb prints and resembles the pasta shape by the same name. (Fun Fact: orecchiette translates to “little ears.”) If you can’t find orecchiette mozzarella, you can cut any fresh mozzarella into 1⁄2-inch cubes. The cheese is added to warm pasta toward the end of cooking, melting to […]
How to Make Fresh Mozzarella Sticks
Sounds boring, right? Give these chain restaurant staples an upgrade by making them at home with quality cheese and homemade marinara. Patience is key: don’t skip triple breading and freezing overnight. By frying frozen, the batter will seal around the mozzarella and you won’t be left with a mess.
Mozzarella Ice Cream with Confit Tomatoes, Candied Basil, and Balsamic Reduction
Cheese ice cream—what!? Sugar plays a vital role in the consistency of freshly churned ice cream, so it’s important to choose sweet ingredients to marry in savory components. Since mozzarella is mild, the natural milk sugars are drawn out—a perfect addition to ice cream. Imagine a scoop of this in your summer gazpacho! This recipe […]
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.
