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April/May 2018

How to Make Burrata at Home

It takes just a few ingredients to craft this richer, creamier cousin of mozzarella. A cheese expert leads you through the process, step-by-step.

Departments

    Food Science

  • A Spring Dinner with Spiral Ham

    Spring is a joyful bridge from winter to summer, when bright green chives spring from the ground and we anticipate delicious produce to come. Tiny flowers pop on strawberry runners,…

  • banana ripeness

    How to Choose The Right Banana for Any Recipe

    To get the best flavor in any recipe that calls for ripe bananas, such as Old-School Banana Cream Pie, use these guidelines to ensure that you choose the right ripeness.…

    Books That Cook

  • Between Harlem and Heaven

    Book Review: Between Harlem and Heaven

    Between Harlem and Heaven:  Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day by JJ Johnson and Alexander Smalls, with Veronica Chambers Flatiron Books On a quiet corner in Harlem,…

  • Book Review: My Lisbon

    My Lisbon A Cookbook from Portugal’s City of Light By Nuno Mendes (Ten Speed Press) Hands down, this lavishly produced hardcover is the most beautiful book of the season. In…

  • How to Make Luscious Cream Pies

    Who can resist the old-fashioned deliciousness of a silky cream pie? I’ve been eyeballing the cream pies displayed in the glass enclosures at diners for as long as I can…

  • Egg Steaming Rack

    Spring Brunch Must-Haves

    Whether you're celebrating Easter, Mother's Day, or just the end of a brutal winter, these morning glories will brighten your brunch table.

  • Jumbo Asparagus with Paprika Sabayon

    The richness of this mousse-like sauce delivers subtle flavors that highlight the delicate nuances of fresh asparagus

  • Seared Beef Rib-Eye Steaks

    After many, many tests of recommendations from many, many butchers, this is our preferred method. Simple, easy, and a sure way for your searing confidence to soar.

  • Cold-Fry Frites

    One pot, one cooking session, no blanching, no double frying, no electric deep-fat fryer, no thermometer.  Best of all, you end up with fries with a moist, creamy interior, an…

  • spiral-sliced ham

    Roasted Uncured Ham with Mustard-Herb Crust

    Dress up ham with this simple sweet-savory topping. You can use leftovers in wraps, sandwiches, casseroles, and stews.

  • Spring Salad with Strawberries

    The season’s best produce is highlighted in this zesty, healthful starter.

  • creamed spring onions and potatoes

    Creamed Potatoes and Spring Onions

    For best results, look for potatoes with a uniform 2- to 2-1/2-inch diameter. Cooking them whole with the skins until just tender helps them keep their shape when they’re added…

  • Rainbow Chard Parmesan Crisp

    Fried or poached eggs also go nicely with this dish; it’s a great side for a spring brunch.

  • strawberry-rhubarb blitz torte

    Strawberry-Rhubarb Blitz Torte

    Possibly called “blitz” because the stunning cake can be baked, cooled, and assembled quickly compared to traditional layer cakes, this dessert is a showstopper. Tender, golden cake layers are topped…

  • Made-From-Scratch Burrata

    Invented in southern Italy, burrata began as a frugal way for cheesemakers to use mozzarella scraps, namely by blending them with fresh cream and wrapping it all up in a ball…

  • caprese salad with burrata

    Caprese Salad 2.0

    This riff on the classic tomato-mozzarella-basil combo swaps in luscious burrata for the cheese, to outstanding effect.

  • Broccolini and Burrata Crostini

    Tender broccolini meets mellow, creamy burrata in this easy hors d'oeuvre.

  • Lemony Fennel Salad with Burrata

    In this light first-course salad, creamy, rich burrata is balanced but the crunch and tang of thinly sliced fennel and lemon.

  • Burrata with Morels and Fava Beans

    A superb first course for a spring dinner party, this recipe pairs two harbingers of the season, tender favas and earthy morels, with rich, creamy burrata cheese.

  • mango burrata-tomato salad

    Mango, Tomato, and Burrata Salad

    This salad is bursting with flavor contrasts, from the sweet tomato and mango to the peppery, bitter arugula to the creamy burrata.

  • antipasto salad

    Antipasto Salad

  • spring pea soup

    Spring Pea Soup with Spiced Cream

    The sweet soup tastes of spring, but the cayenne-spiked cream swirl makes this a dramatic bowl, both in flavor and in looks.

  • soba with peas

    Cold Sesame Soba Noodles with Snap Peas and Herbs

    With its Asian noodles and flavors, this dish makes a satisfying vegetarian dinner. Because you want the snap peas to be tender but also to offer a bit of crunch,…

  • peas with bacon

    Lemony Peas with Bacon and Tarragon

    Sweet peas play well with smoky bacon and tangy lemon. This makes a stupendous side for seared or grilled salmon or crisp-skinned chicken.

  • snap pea burrata salad

    Burrata and Pea Salad with Pine Nuts and Basil

    This salad looks like springtime on a plate and tastes like it, too. Each bite includes something a little different: crisp, refreshing cucumber; crunchy nuts; creamy cheese; bright herbs; and,…

  • Ricotta and Pea Toasts with Crushed Coriander and Mint

    I call this pea toast 2.0 because the ground coriander adds toasty, floral notes to the classic combination of creamy cheese and burst-in-your-mouth peas. Enjoy the peas and ricotta on…

  • fried rice-style freekeh

    Snow Pea and Freekeh Fried "Rice"

    Freekeh—roasted wheat kernels—has a delightfully nubby texture and a hint of smoky flavor. You can find it in most supermarkets these days, usually cracked. It makes a healthful and utterly…

  • bucatini with wild mushrooms and peas

    Bucatini with Peas, Wild Mushrooms, and Creamy Tarragon Sauce

    Morel mushrooms are a sure sign of spring. There’s no substitute for their nutty flavor and delicate, crisp texture. If you can’t find them fresh, look for dried morels.

  • cavatelli with shrimp and asparagus

    Cavatelli with Shrimp and Asparagus

    Dressed with garlicky olive oil and lemon, shrimp and crisp-tender asparagus tossed with cavatelli make a delightful, fresh main course.

  • Quick Marinated Vegetables and Pasta

    Ribbony mafalda pasta captures briny ricotta salata, tangy vegetables, and nutty roasted chickpeas for great flavors in every bite.

  • BLT Pasta with Gremolata

    Crisp bacon. Juicy tomatoes. Peppery arugula. Delicious and adaptable, this basic idea can work with what you have on hand: spinach and fettuccine, say, instead of arugula and fusilli

  • Chicken Soup with Crucifers and Caraway

    Chicken thighs create a very chickeny broth, but during cooking, they’re not sapped of all their flavor. Croutons take the place of noodles in this hearty soup; be sure the…

  • Chicken Saag

    My husband and I were saddened when our favorite Indian restaurant switched from making their saag with chicken thighs to making it with chicken breasts. What had been a deeply…

  • ginger soy chicken

    Spicy and Sweet Chicken Thighs with Seared Scallion

    Deeply flavored chicken thighs are a perfect match with this gingery, chile-spiked soy marinade. If you like things really spicy, add another teaspoon of sambal oelek to the marinade.

  • Crispy and Garlicky Chicken Thighs

    At The Purple Pig in Chicago, they skewer squares of skin-on boneless chicken thighs and pan-fry them to perfect crispness. Though a delight to eat, it’s not so fun boning…

  • Butter Piecrust

    This classic all-butter crust makes a flaky but sturdy base for cream pies.

  • banana cream pie

    Old-School Banana Cream Pie

    A layer of firm-ripe bananas hides under rich vanilla pudding and a mound of whipped cream. Classic. We've garnished it with peanuts, but you can omit them if you prefer.

  • bananas foster cream pie

    Bananas Foster Cream Pie

    The New Orleans dessert of bananas Foster inspired this riff on a classic banana cream pie. It features a layer of rum-spiked sautéed bananas under the traditional pudding filling, plus a…

  • Old-School Chocolate Cream Pie

    Flaky crust? Check. Chocolate pudding? Check. Heaps of whipped cream? Check. A sprinkling of chocolate curls or shards on top makes a nice contrast to the whipped cream.

  • chocolate espresso cream pie

    Chocolate Espresso Cream Pie

    A layer of rich chocolate ganache under mocha pudding might seem like overkill, but is heaven sent for chocolate lovers. A little espresso powder gives the whipped-cream topping some edge.

  • Old-School Coconut Cream Pie

    Shreds of coconut give the creamy filling some texture. For a twist, substitute 1-1/3 cups coconut milk and 1 cup whole milk, and omit the coconut extract.

  • Double Coconut Cream Pie

    This is truly next-level coconut cream pie. Instead of coconut extract, it gets its flavor from reduced, concentrated coconut milk in the custard. It's paired with a layer of salted caramel…

  • Classic Buttermilk Pancakes

    You can add fresh berries, thinly sliced fruit, or even crumbled crisp bacon to this batter for an extra hit of flavor. Or substitute 1/2 cup wheat germ, cornmeal, or…

  • 5 Rules Every Cook Should Know

    As the editorial director of Fine Cooking, I’m frequently asked for cooking advice. I’m happy to engage in these conversations because sometimes I learn a few things, too (who knew…

  • homemade burrata

    Quicker Homemade Burrata

    This version of homemade burrata starts with store-bought mozzarella curd, so it's a little quicker than making your own. Whether you begin your burrata with milk or with curd, your…

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