Why Bad Idea’s Velveeta Ice Cream Is More Than a Novelty Dessert
Photographed by Danielle Atkins Growing up in the suburbs of Nashville, Colby Rasavong didn’t dream of French cuisine—the foundation for the restaurants where he cut his teeth—or the elevated, Appalachian-inspired food he would later cook with chef Sean Brock. He also didn’t eat much American food until his teens, an easy thing to do when […]
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.
Hot Drop Biscuits
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 casual in preparation and presentation than their laborious counterparts, these buttermilk biscuits come together […]
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.
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.
