Burrata

On this melty toast, the burrata comes in at the end, but it’s most definitely the star.

Chopping the burrata makes the cheese on these toasts even more voluptuously creamy.

A hazelnut vinaigrette pulls this satisfying salad of seasonal root vegetables, massaged, charred kale, and creamy cheese together.

Tossed in oil and vinegar and topped with burrata, cherries, and olives, this recipe is an exciting new take on beet salad.

This summer, take your peaches to dinner. Combine the fruit with a zippy dressing, ripe tomatoes, and creamy cheese for the ultimate sweet-salty-savory salad.

We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.

Fava beans most likely require a trip to a farmers’ market and take a while to peel. Sugar snap peas cut into bite-size pieces are a fine alternative.

The little sprinkle of buckwheat delivers a much-needed crunch factor. If you don’t have any, add some chopped toasted almonds or homemade breadcrumbs.

This indulgent vegetarian dish makes enough for two with seconds for each (trust us, you’re going to want seconds).

Not all tomato recipes require the fruit to be ripe. In fact, you’ll want unripe green tomatoes for this one (rather than green-hued heirlooms, which tend to be too delicate to grill).

The flesh immediately surrounding the seeds is the most succulent part of any melon; if you haven't tried eating the crunchy seeds before, hold on to your hat.

"Spicy, vibrant watermelon radishes need little more than lemon and herbs to make magic with salty burrata." –Alison Roman, senior associate food editor

A virtuous, herby grain salad with a heart of indulgent butterfat. We love the white-on-white effect of using barley, but it's delicious with basically any whole grain; try wheat berries or spelt.

Ripe peaches can be used in place of the nectarines; choose whatever looks (and smells) best.

Burrata is a type of fresh mozzarella with an oozy, creamy center (its name refers to this buttery filling). Let it come to room temperature before serving.

Bloomfield loves making this salad with black mint, which you'll find in spring and summer at farmers' markets.

Think the BLT couldn’t get any better? This recipe pumps up the flavors of the classic sandwich with gourmet Italian ingredients like pancetta and arugula. Burrata, which means “butter” in Italian, has an exterior similar to mozzarella but with a soft center that gives it a creamy, spreadable quality. Plain mozzarella will do, but try to find this extra-special cheese, sold at specialty foods stores, Italian markets, and cheese shops. It’s worth the effort.

{sauceless} When we found out our dear friends Katie and Parker got engaged, we packed up our pizza dough and big bag of greens from our garden and headed to their place for an impromptu celebration that's become a tradition in both our homes. Though the best pizza dough takes a little preparation {it gets more supple as it sits overnight}, a pizza topped with little more than fresh farmers' market finds can be thrown together on the fly like a grand game of Twister, with everyone's arms cutting, slicing, patting, and rolling in a tangle that is soon to become a very good dinner. Sip: Snappy and crisp Sauvignon Blanc from New Zealand

Our prettiest pizza, this is the one that customers are most likely to point to when they see it being carried through the dining room. The squash blossoms are laid out over the surface so they bake into the crust, and the pizza ends up looking like a painting. We put the burrata on after it comes out of the oven, and I love the cool creamy cheese on the hot, crispy pizza.