There’s something so tempting about cheese that makes it impossible to say no to it, right? If you are a cheese connoisseur, ...

To pack your burrata with pesto, fill a plastic bag and cut a small hole in the corner. Gently slice an indentation in the ...

Use a very sharp knife to cut nectarine into ¼-inch slices ... onto chopped salad and gently toss to coat. Place ball of burrata on top of salad, in the center. Just before serving, pour ...

Vincenzo: You need to acidify milk to make burrata. Otherwise, it doesn't stretch. Claudia: And what tool are you using? Vincenzo: This is a specific tool, made of steel, to cut the curd.

Make sure your burrata isn’t fridge-cold when you’re ready to serve; this is best when it’s oozing and soft. To make the herb oil, bring a pot of salted water to a boil and prepare an ice bath.

Tear the cheese into pieces and arrange on a large serving platter or in a shallow bowl (you can also cut the burrata, but tearing it is much easier). Scatter the peas on and around the burrata.

Mix well. Place the burrata in a small bowl and set aside. Divide dough in half. Stretch one piece to form a thin 11-inch round. Lay round on a lightly floured surface or pizza peel. Season with a ...

You may have to work in batches, depending on the size of your pan. Place the peach quarters, cut-side down on the griddle pan or barbecue for 1-2 minutes to give a nice chargrilled mark on them.