While it's quite a decadence, burrata does have a relatively short shelf life, and you should always take note of the sell-by or best-by date.

Burrata is popular for good reason: it's creamy and rich on the inside, with a delicate outer shell that has all the familiar ...

Taste and season with more salt and pepper if needed. Divide salad among four bowls. Tear burrata balls in half, placing a half on top of each salad. Slice bread and serve alongside. If you like ...

Place ball of burrata on top of salad, in the center. Just before serving, pour remaining dressing over burrata, garnish with small mint leaves and sprinkle on a little flaky sea salt.

Rip open the burrata balls and place in the middle of the plate. Scatter the toasted nut and seed mix over the cheese and serve immediately. Batter up! Get the lemon and sugar ready for Shrove Tuesday ...

Remove from the heat and set aside. Cut the Burrata balls in half and place on individual plates “skin side” down. Divide the asparagus mixture among the Burrata pieces and sprinkle the fried ...

Not that long ago, burrata was a niche cheese imported from Italy. But the voyage it took was a race against time since the brine it traveled in often soured before the cheese could land on your ...

This month, sink your teeth into a winter salad, decadent uni rice, American wagyu and meaty mushrooms at metro Atlanta restaurants.