Prakash’s point is made clear by the title’s plurality: Salad is not just for the warm-weather months. I considered asking chef/owner Amy Brandwein for a recipe, but it seemed almost too simple to write down.Ī salad from Sheela Prakash’s delightful new book, Salad Seasons, takes a similar approach by combining burrata with a springtime star – sugar snap peas. That time of year, it was cherries, and the duo was finished with little more than sublime olive oil and flaky sea salt. I still remember the first time I had a burrata appetiser at DC’s Centrolina restaurant I was with a colleague from the Food team, and we marvelled at how transcendent the simple marriage of burrata and peak produce could be. These days, I eat very little dairy cheese, preferring to showcase plants in my cooking, with little to no need for adornment by animal products.īut I still have a soft spot (pun intended) for one cheese in particular: burrata, the mash-up of mozzarella and cream that, when it is fresh, adds a dose of indulgence to anything you pair it with. ![]() A dozen years ago, I leaned so heavily on eggs and cheese as a crutch, you’d be forgiven for not necessarily noticing the vegetables on the plate. It’s also not too far from my mind-set when I first started cooking vegetarian dishes. THE WASHINGTON POST – “It ain’t gonna slide down easy if it ain’t cheesy!” That’s one of the signature lines of TikTok star Tanara Mallory, who pokes fun at viral cooking videos by exclaiming, “Everybody’s so creative!”
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