Burrata Bowls, Three Ways

Hello my friends, hope you’re having a nice start to your week. Over the weekend I hosted some family and bopped all around town. We checked out the Hudson Valley Ceramics Fair where I bought way too many small bowls and went back to my favorite flower farm to pick flowers. I've been really into floral arranging lately, and this bouquet led to a palette of blush pink, orange and deep maroon. I think I'm finally starting to get the hang of it.

On Sunday, I stopped by my favorite place Callisto to check out their pop-up with Misipasta in Brooklyn. Missy Robbins is a legend in the food world, and it was so much fun to be able to hang on the farm and try some delicious plates (including the best cannoli I’ve ever had.) I frequently get asked if I miss New York City / if there’s anything to do up here. Honestly, I feel like I do more now than I ever did when I lived in the city. I still get access to so many of the same experiences, just on a much more intimate, personal level. And when I need that surge of energy, I just drive an hour and half to visit!

I also checked out the brand new Lake Sophia at Sojourner Truth State Park yesterday, it was stunning. It's the first newly built state swimming facility in New York in more than 20 years. They essentially transformed a former quarry into a beautiful swimming destination, with a designated pool area built into the quarry alongside a larger lake for open swimming. The water was unbelievably clear and made for the most refreshing afternoon dip. I have a feeling I'm going to be a regular there.

• For Paid Extra Sharp subscribers, I created an interactive Google Maps list of all my Hudson Valley recs that I’ve shared on Instagram. You can find the link at the end of the newsletter!

• I made a new YouTube account! My old page was full of ancient videos from 2017, so I decided to start fresh. Expect some more long form content soon.

• We only have two spots remaining on my food tour through Parma, Italy next April. Find the details here and don’t miss out!

Burrata is one of Italy’s great cheeses. Its thin, mozzarella outer shell gives way to a rich, creamy center of stracciatella that spills onto the plate. It’s milky, buttery and incredibly fresh, acting as a perfect base for pairings. One of the places at the top of my travel bucket list is Puglia, the birthplace of burrata. They’re known for burrata affumicata, a smoked version that’s gently flavored with wood smoke while still maintaining that luscious creamy center. Sign me up.

Until then, I’ve been creating my own favorite ways to serve burrata at home. In I’ll Bring the Apps, I included three versions that celebrate the cheese across the seasons.

• Burrata with Winter Citrus and Toasted Walnuts is bright, refreshing, and perfect for the colder months. Sweet oranges and tart pomegranate seeds are paired with a simple honey-lemon vinaigrette, then finished with toasted walnuts, fresh mint, flaky salt, and plenty of crusty baguette for scooping.

• Burrata with Grilled Stone Fruit and Herbs is my go-to for summer entertaining. Nectarines are lightly grilled with honey until caramelized, then arranged around creamy burrata with fresh cherries, basil, mint, olive oil, salt and pepper. It’s sweet, savory, smoky, and feels like peak summer on a platter. The recipe is flexible too, so peaches, plums, or apricots work beautifully depending on what’s in season.

• Burrata with Pesto, Prosciutto, and Roasted Red Peppers. A layer of pesto becomes the foundation for creamy burrata, topped with silky ribbons of prosciutto, roasted red peppers, toasted pine nuts, balsamic glaze and fresh basil. It’s rich without feeling heavy and comes together in just a few minutes, making it one of my favorite appetizers when guests are on their way.

You can find the full recipes in my cookbook, I’ll Bring the Apps, or unlock below as a paid subscriber!