A spectrum of flavors and textures makes cheese a trusted go-to for innovative menu development
Chef Francesco DiCaudo makes burrata a star of the season
At Red Star Tavern, a modern American restaurant in Portland, Ore., chef Dolan Lane breathes new life into two summer staples—gazpacho and burrata with heirloom tomatoes—by merging them and adding a few tweaks.
Midici Neapolitan Pizza offers Burrata With Melon and Prosciutto with toasted Neapolitan bread
Geist offers Burrata With Roasted Spaghetti Squash: Housemade burrata, roasted and charred spaghetti squash, grilled rye sourdough