If you leaned against your sink, closed your eyes, and focused on conjuring up the quintessential organic farmer, James Birch would appear in your kitchen. He looks like a cross between a grizzly bear and an overgrown Little Prince. And he is, in fact, the king of broccoli. I’d guess that most people don’t walk into Lucques with a hankering for broccoli, but this appetizer might just change that. Tossed with a garlicky anchovy butter, topped with pine nut breadcrumbs, and served with slices of creamy burrata cheese, this broccoli is how addictions get started. Burrata literally translates as “bag.” Cream is beaten into mozzarella, creating a skin of cheese that’s filled with creamy curd. Burrata’s silky, soft texture and rich flavor make it feel like a mozzarella that died and went to heaven. We get our burrata from Caseificio Gioia, which, although it sounds like it must be located in a quaint Italian village, is actually a family-owned cheese company in the decidedly unromantic industrial township of South El Monte, just outside Los Angeles. For many years, they’ve been providing L.A. chefs with the most delicious fresh mozzarella, ricotta, and burrata this side of the Atlantic. Burrata has a shelf life of about 3 to 4 days, so eat it quickly. (If you can’t find burrata, substitute a soft, fresh handmade mozzarella.)
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.