Tag Food

When the weather turns colder, I crave cozy, warming recipes. And of all the comfort foods out there, nothing hits the spot quite like a full bowl of pasta smothered in a creamy sauce. When it comes to pasta recipes, the options are truly endless. From the type of noodles to the plethora of sauces to all the many toppings you can try—pasta is the best. It’s also quick, affordable, and feeds the whole crew. What’s not to love? (Answer: nothing.)

The real question is, why aren’t we making pasta every night? Seriously—I’ve thrown all care and concern for the previously-vilified carbohydrates out the window and am turning to comfort with zero regrets. But of course, piles of rich, heavy pasta can start to not feel so great when you’re on your third serving. (Or enjoying it for the third night in a row.) That’s why I’ve been tinkering away in the kitchen, concocting healthier versions of some of my favorite, classic indulgences. And this creamy vegan butternut squash pasta might be my favorite healthy comfort food this fall and winter. Prepare yourself for major deliciousness ahead.

The Inspiration Behind This Vegan Butternut Squash Pasta

This vegan butternut squash pasta sauce recipe is inspired by my favorite pasta that I used to order at our neighborhood Italian joint. It was pretty much grown-up mac ‘n cheese. Picture a decadently cheesy sauce over soft, angel hair noodles. This version is a healthier take and earns bonus points for being both gluten and dairy-free. (Bonus: it’s so easy to prep.) It’s healthy enough to eat as often as you’d like without feeling weighed down from your pasta bender.

The Best Gluten-Free Pasta

For this recipe, I chose Banza angel hair chickpea noodles as the base. Out of all the grain-free pasta I’ve tried, this one wins in terms of texture and nutrition. These noodles are loaded with protein and fiber from chickpeas and are unbelievably satisfying. I’ve also found the brand’s penne noodles to be a win for this recipe. It’s safe to say that whatever type of noodle you have on hand should work just fine.

How to Create a Creamy Plant-Based Pasta Sauce

When I embarked on a mission to uncover the perfect dairy-free pasta sauce, I immediately turned to cashews. They have the ability to make anything creamy and rich without overpowering the flavor. When combined with the butternut squash sauce and dairy-free creamer, you get a delicious, rich base that’s smooth and buttery.

The “cheesiness” of the sauce is enhanced by the nutritional yeast and chickpea miso. Garlic adds an extra punch, and the vegetable broth helps it all blend into a smooth, velvety mixture that’s perfectly primed for coating the pasta. Make sure to save about a cup of pasta water before draining your pasta. This helps to help coat the noodles when you begin stirring in the sauce.

Choosing Your Pasta Toppings

So now let’s talk about the unsung heroes of pasta: the edible accessories we call toppings. While I’m all about garnishes, it’s possible to go overboard and take away from the actual dish. In this recipe, we have a combination of crispy bacon bits, fried sage leaves, shaved vegan parmesan, and red pepper flakes to round it all out.

This recipe makes a little bit of extra sauce which is great to store in the fridge as a go-to melted cheese substitute. It’s a little bit sweeter but is perfect with tacos, nachos, and more. The pasta is best served immediately and enjoyed warm. Time to dig in!

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This post was originally published on December 6, 2020, and has since been updated.

There’s a certain art that exists in collaboration. It’s a careful, but free-falling dance between extending your own perspective while also embracing the creative acumen of others. Collaboration is proof that anything beautiful and note-worthy can’t exist in a vacuum. Instead, it’s a testament to our most basic understanding of creativity: the use of imagination, in conjunction with external inspiration, to create something that didn’t exist before. And while we use concrete representations of art—books, music, objects, and the like—to understand this, it’s in thoughtful, cohesively curated gatherings that this partnership of talent and expertise most clearly comes to life.

That sort of humble and curious collaboration was on display last month, when Heidi Baker, founder of sustainable womenswear brand, OZMA, gathered friends and family for an al fresco backyard celebration at her Los Angeles home. The entire evening was grounded in Baker’s organic, wabi sabi ethos, with the surrounding oasis serving as a haven for the like-minded community of creatives from near and far.

And while many of us host and gather simply for the joy of sharing good company, conversation, and food, there was also a through-line of intention woven into the evening Heidi crafted. Just as her designs balance refinement with an understated sort of elegance, all components of the gathering drew upon a new understanding of luxury that’s steeped in simplicity and imperfection.

Heidi Baker on the Art of Gathering

As we spoke with Heidi Baker about where the creative stimulus for her brand and lifestyle comes from, it’s evident that she lives every day open to the learnings and guidance all around her. From her favorite cookbooks to “recipes” she’s garnered from friends over the years, every day, Heidi puts herself in the path of inspiration—ready and willing to learn from what comes.

Ahead, our conversation dives into the happenstance details that connected Heidi and her partner with their gorgeous home, her go-to dishes to serve for any gathering, and how she’s living each day with an effortless sort of ease that nonetheless feels special, treasured, and entirely her own.

I was lucky enough that my friend [LA-based chef, recipe developer, and food stylist] Chloe did the cooking at this gathering for us.

Her gorgeous menu was:

• boquerones in vinegar over romesco 
• anchovies with citrus
• blistered snap peas & black salt 
• gildas
• potatoes with aoili + chives 
• chickpeas with tomatoes, basil aioli + sherry vinegar
• fried olives stuffed with herbed ricotta
• greek salad
• tomato galette 
• smoked trout dip with trout roe + chips 
• assortment of tinned fish 
• mojo dip with crudités
• ajo blanco dip with crudités

How did you learn to cook?

By doing a lot of eating and a lot of experimenting in my own kitchen. When I lived in San Francisco, I saw for the first time that cooking incredible food can be simple and fun. I had friends who were in the industry there, who I watched whip up the most incredible, but uncomplicated meals by heart. We used to have epic potluck parties, so I found recipes that weren’t too daunting and pushed myself slowly outside of my comfort zone.

The more I cooked, the more I trusted myself to only use recipes as a general guideline for a dish and let myself play around with my own ideas or substitutions. I got confident in intuitively knowing how to make great-tasting food. I’m still learning and playing and I love it. 

Florals by: Offerings

What informs your approach to food?

Simplicity and ease. I stick to things that require a short list of simple, whole ingredients.

How did OZMA come to be?

I started OZMA with my good friend, Mariah, in 2015. I’d worked for a few companies as a designer and I struggled to find much purpose in creating endless seasons of product for large brands. I wanted a feeling of excitement and creativity again, so I asked Mariah if she wanted to start a project with me. The idea was to create well-made clothing that traveled well and grew more beautiful with age.

She and I were both avid travelers and, aside from our vintage, we were missing the quality-driven, unique but non-precious or overly-designed pieces that we could truly live in. OZMA has evolved in style quite a bit since 2015, and soon after, Mariah went to pursue other projects and adventures. But that original inspiration still stands. OZMA is a name that we felt perfectly personified our woman: confident and free.

Tablecloths and napkins by: Madre Linen

Tell us about your home. What’s your favorite part of the space?

I live in a 1920s cottage in Eagle Rock, Los Angeles. We bought our house in late 2019, after unexpectedly needing to move out of the place we were renting. After a few months of a semi-desperate and disheartening search for a home, on a whim my partner, Dustin and I stopped by the open house on the way to the airport. We walked through the house together and in the backyard looked at each other and excitedly confessed that we thought it had potential. We put in our bid that day, me sending off our ‘please let us make a home here’ letter, just as the airplane was about to take off.

Outdoor space is really important to us, and this house is on a pretty big lot for Los Angeles. The backyard was a mess, with brick pathways that didn’t make sense, a creepy structure made of sheet metal, a tear-down garage with no door, and even a homemade concrete water feature.

Getting the backyard to be the inviting space we imagined has been our only major house project so far, and has definitely become my favorite part of our home. We were lucky to have had our friend Nicole at NKLA do the landscaping for us, and family help fix up the garage to a home studio and working storage. There’s a lot of love in the space as well.

What does a great gathering look like for you?

People I love smiling and having fun. A great gathering is about just relaxing and enjoying each other’s company. A good spread, great music, fun friends, and lots of laughs.

Wine by: Nomadica 

Walk us through a typical day for you.

I have a tiny human alarm clock, my 8-month-old son River, who wakes me up every day at 6 or 6:30 a.m. Each morning after feeding him, I take River, my coffee, and my dog Blue for a walk to our neighborhood park. For breakfast, I have a green smoothie or some yogurt with berries and granola/almonds/coconut… or some mixture of crunchy things.

I work at home often, so my getting properly dressed for the day sometimes happens at 9 a.m., sometimes at noon. I always go for comfort—99% of the time it’s OZMA and/or vintage. Right now, I’m rotating between our Juno Pant and Field Pant, plus a bodysuit or one of our raw silk t-shirts. 

Depending on whether I’m at my home studio or our studio in Frogtown and what time in the season we’re at, each work day can be super different. Last week, I worked on coordinating our winter shoot in Tofino, organizing a photoshoot happening this week in Biarritz for this coming summer, and choosing yarn for next fall’s sweaters. We’re planning our journals and events for fall at the moment now too, so I checked in on how those are moving along.

I keep my work day as short as possible so that I can spend time with River. Life is very simple and sweet at the moment with him. We play at home in the afternoons and walk Blue again at night, then make dinner as a family and go to bed very early. 

What products do you love for the table?

Ribete Mug by Perla Valtierra

Beautifully made with a unique and playful squiggle handle. Looks cute on my kitchen shelf and makes my morning coffee feel extra special.

Duralex Picardie Glass

Classic short tumblers that are great for everything. I use mine for water, wine, and ice cream. They are super durable and stacking, which I love in particular for hosting. I can bring 10 glasses out to guests in one hand and at the end of the night they are so simple to clean up. 

Mismatched Vintage China

The majority of my tableware is a lifelong collection of random things gifted and thrifted. My all-time favorite dishes are the one-off pieces of china that I thrifted years ago when I lived in San Francisco. They’re now half-cracked and chipped, but I still love them the most. 

What’s your must-have cooking tool?

My Wüsthof chef’s knife. Because it’s simply too frustrating to cook without a really good sharp knife.

What are your favorite cookbooks?

Jerusalem by Yotam Ottolenghi. You can almost taste the images on each page. Everything in this book has such big, beautiful flavors. 

Tender by Nigel Slater. Great for finding comfort food for colder months and organized by vegetables, which is fun if I have something specific in mind from the market or in my garden.

The Chez Panisse Menu Cookbook by Alice Waters. Her recipes feel like short lessons in cooking which I really love. But most of all, I appreciate Alice Waters’s approach to food in its emphasis on simplicity and local, quality, ingredients. 

Tell us a few things we’ll always find in your refrigerator.

Yogurt, flat-leaf parsley, lots of berries, aged Gouda, a half-empty bottle of Gamay.

What scares you about entertaining?

I’m cautious about being too busy cooking that I won’t get to actually enjoy my own party. It’s happened to me in the past where I didn’t prep ahead of time or made a complicated meal and then I ran around the whole time stressed and didn’t really enjoy my guests. So now I’m hyper aware of the possibility and make sure I avoid making that mistake again!

Your signature dishes for gatherings?

I’m not sure that I have a signature per se, as I go through phases of what I’m liking to cook, but a few of my current go-tos are:

Dandelion green salad with radicchio, parsley, shaved parm, and a dressing of EVOO + either anchovy or preserved lemon. Finished with a dash of chili flakes, pepper, and Maldon [salt[. My friend Helen made it for me once and I don’t know if I make it the same, but in my head, it’s her salad. It makes a great simple meal with just rice and grilled meat. It’s become my go-to salad for sure.

Kofta kebabs with a Mediterranean spread of tzatziki, babaganoush or hummus, muhammara, homemade flatbread with za’atar, tomato, cucumber, and herb salad—or some variation of dippable and fresh things. This takes a little bit of prep, but it’s fun to do and most of the dishes are really easy to serve at room temp or pulled out of the fridge at the last minute.

Salmon and Mushroom Donabe with rice. This I reserve for a smaller group of girlfriends usually because only so much can fit into one donabe, but it’s really tasty and feels special.

Your go-to weeknight meal to eat at home?

Broiled salmon with yuzu kosho, brown rice, and sauteed kale with mirin and soy. Other than the rice, it’s incredibly fast, and fool-proof.

What advice would you share with someone who wants to host a gathering on a budget?

Host a potluck or delegate dishes for your friends to bring! Potlucks are super fun and everyone feels involved.

The perfect dinner party playlist includes:

Something jazzy, something folky, something Brazilian.

Go-to centerpiece solution:

Cut stems and branches from my yard.

What is your no-stress party rule to live by? 

Never make a complicated meal or a first-time recipe for a dinner party.

Dream dinner guests?

All of my closest girlfriends who live far away.

Fill in the blank:

A perfect meal should: be enjoyed and never rushed.

It’s not a dinner party without: cheese.

Every cook should know how to: improvise.

If you’ve spent time in Austin or even just driven through the city, you’ve likely seen the endless lines of people gathered around box trailers. Customers eagerly wait to purchase anything from decadent desserts to mouth-watering breakfast tacos. Here in Austin, food trucks are some of the best spots to satisfy any craving. From authentic global cuisine to some of the city’s strongest coffee to yes—even chocolate-covered bananas. And when it comes to the best food trucks in Austin, the Camille Styles team didn’t hesitate to share our favorites.

The Best Food Trucks In Austin

Among the best restaurants in Austin, there’s no denying that food trucks hold a special place in our hearts. Whether you’re here for a visit or a lucky permanent resident, our list of the best food trucks in Austin is filled with some of the greatest (and lesser-known) must-try spots. From comforting Thai dishes to elaborate, multi-ingredient milkshakes, we’ve got you covered.

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Bananarchy

Everything about Bananrchy is just… wow. Chocolate-covered bananas have always been a top pick for dessert in my eyes, but this food truck takes them to a whole different level. With virtually every flavor combination you can imagine, there’s no way you’re skipping dessert. It’s truly one of a kind, making it hands down one of the best food trucks in Austin.

• Price: $
• Cuisine: American, Desserts
• 1311 S 1st St | (512) 522-9316 | instagram | website

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Coat and Thai

There’s no lack of authentic, delicious Thai food in Austin, and we’ve uncovered one of the most underrated spots. If you’re searching for Thai food that brings top-notch flavor in a casual dining environment, then Coat and Thai is your spot. The menu isn’t as extensive as traditional dine-in Thai spots, but we promise it won’t disappoint.

• Price: $
• Cuisine: Thai
• 1720 Barton Springs Rd | (512) 970-2154 | instagram | website

Cuantos Tacos

It’s not often you’ll find a quality breakfast taco for under $2.50 in Austin, but Cuantos Tacos is one of the few. While these are smaller and prepared more in the style of a street taco, they make up for their size in ingredients and flavor. Grab yourself a couple of carnitas y huevo tacos on your morning commute, and thank us later.

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Desnudo Coffee

In any city, there’s always a debate regarding the best coffee shops. And while flavor preferences differ, the entire team agreed: Desnudo delivers something for everyone. The tiny trailer checks all of my boxes when it comes to being served the ultimate latte—great outdoor ambiance, freshly roasted coffee, and prices that don’t leave my wallet suffering.

• Price: $
• Cuisine: Colombian, Coffee
•  2505 Webberville Rd | (424) 400-1857 | instagram | website

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Kerlaches

My kolache addiction began three years ago when I moved to Texas, and I’ll be the first to say it’s only grown in intensity. I can’t get enough of these savory and sweet Czech pastries, as they’re a food that doesn’t exist in my hometown in Florida. Kerlaches’ kolaches are handmade with high-quality ingredients that make for a delicious morning meal or afternoon snack.

• Price: $
• Cuisine: Czech
• 2505 Webberville Rd | (512) 521-1604 | instagram | website

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Leroy and Lewis Barbecue

Austin is famous for some of the best barbecue in existence, and that’s not limited to your big-name companies like Black’s and Salt Lick. Leroy and Lewis Barbecue is one of the best food trucks in Austin for so many reasons, but mostly due to their diverse menu of lesser-known barbecue delicacies. They offer cauliflower burnt ends as a flavorful plant-based alternative alongside meat options like beef cheeks that’ll satisfy even the most discerning of carnivores.

• Price: $$
• Cuisine: American, BBQ
• 121 Pickle Rd, Austin | (512) 945-9882 | instagram | website

Las Trancas Taco Stand

From al pastor to beef tripe, Las Trancas Taco Stand is the place to go for authentic Mexican street food plates and bites. Their close proximity to downtown makes them a popular late-night spot for all of your taco cravings. (We’ve all been there.)

• Price: $
• Cuisine: Mexican
• 1210 E Cesar Chavez St | (512) 701-8287 | instagram | website

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Milky Way Shakes

A vegan milkshake!? Clearly, Milky Way Shakes has hit the food truck jackpot. It’s typically open until 9:30 or 10:30 in the evening, so you can always rely on it when the creamy, cream-less sweet craving strikes.

• Price: $
• Cuisine: American, Dessert
• 2324 E Cesar Chavez St | instagram | website

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Pool Burger

What’s better after a long hot day in the Texas sun than a classic grilled cheeseburger? One of the most popular restaurants and best food trucks in Austin, Pool Burger never disappoints. Delicious drinks, specialty sandwiches, and an unbeatable atmosphere make this spot one to add to your Yelp page.

• Price: $$
• Cuisine: American, Dinner
• 2315 Lake Austin Blvd | (512) 334-9747 | instagram | website

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Veracruz All Natural

Last but certainly not least, Veracruz is an all-around favorite for more than just its tacos. It’s one of the best food trucks in Austin for its refreshing, fresh fruit juices and a heavily shaded patio that’ll keep you from melting during the relentless Texas summer. There’s so much to love about this hidden gem—the picture says it all!

• Price: $
• Cuisine: Mexican
• 2505 Webberville Rd | (512) 981-1760 | instagram | website

Fall is arguably the best time of the year for food (and clothes, and organizing, and redecorating). The oh-so-beautiful produce is brimming with autumnal hues and comfort is a key flavor alongside dishes that are equal parts mouth-watering and sumptuous. And whether it’s the ease of preparation or its endless versatility (or a bit of the two), pasta is always a wonderful way to invite in the colder temps. For a little inspiration and to get your culinary wheels turning, we’ve rounded up our favorite fall pasta recipes to keep you warm, cozy, and satisfied all season long.

Featured image by Michelle Nash.

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20 Fall Pasta Recipes That Define Autumnal Comfort

In addition to fall soups and comfort baking, fall pasta recipes give shape to the season we spend all year looking forward to celebrating. Among the apple picking and cozying up our homes, the ritual of weeknight fall pasta recipes that double as dinner party staples is one we’d gladly give up the sunny days of summer for.

Ready for the deliciousness? Prepare for the silky, soothing pleasure of pasta. With the dishes below, we’re ready to celebrate cold weather eating at its most undeniably delicious. Now, let’s dive into the best fall pasta recipes, fork-first.

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Ratatouille-Style Roasted Vegetable Pasta

Why We Love It: This take on the classic French dish is the perfect recipe for when you’re craving fall coziness, but the summer temps haven’t yet tipped. (Hello, all of September.) It makes the most of late-summer veggies like eggplant and zucchini while also leaning into the coziness of parmesan-spiked pasta. Plus, it’s a sheet pan meal, streamlining the kitchen-to-table transition.

Hero Ingredient: Rigatoni holds up to the chunky cuts of veggies perfectly.

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Winter Vegetable Lasagna

Why We Love It: If you’ve been too intimidated to make your own pasta, this is the recipe to help build your confidence. Turns out, making your own lasagna is wayyy easier than it seems. And of course, it’s the perfect vehicle for a buttery sauce and a hearty vegetable filling.

Hero Ingredient: Nutmeg warms up the rich, creamy béchamel.

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Pappardelle with Shiitakes, Kale, & Jammy Leeks

Why We Love It: This veggie-packed pasta is loaded with an irresistibly smoky flavor and complemented by umami-rich mushrooms. Finish things off with a pungent bite of garlic for good measure. Seconds? Thirds? Yes, please.

Hero Ingredient: I have two words: jammy leeks.

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Gemelli with Turkey Sausage and Broccoli

Why We Love It: Turkey sausage, broccoli, and tomatoes’ richness make this simpler-than-it-seems dinner an always-impressive choice. Drizzling olive oil over top just before serving only improves the final fruity result.

Hero Ingredient: Chopped broccoli provides visual interest while balancing out the turkey’s hearty bite.

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Miso Tomato Pasta

Why We Love It: I know, I know: while baby tomatoes are at their best in July, I still crave the juicy bursts of flavor they offer any dish, year-round. To handle tomatoes post-summer, I opt for recipes that cook them down until they’re caramelized and sweet. In this hearty, but simple pasta, slow-roasting the tomatoes with olive oil and garlic is key to making them taste their best.

Hero Ingredient: While I just waxed poetic on tomatoes, the prize goes to miso. It’s a secret-weapon ingredient that gives this five-ingredient pasta tons of flavor.

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Creamy Vegan Pasta with Tomatoes and Basil

Why We Love It: Creamy and vegan? Don’t worry, I was skeptical, too. That is until I spun my fork around and lifted the silky spool of bucatini into my mouth. Plant-based perfection. The key is making a creamy walnut sauce that combines soaked nuts with a few key players that fill it with tons of flavor. It all comes together in 20 minutes—and tastes like you’ve been cooking all day.

Hero Ingredient: Hollow strands of bucatini soak up the creamy sauce perfectly. The result is a burst of flavor in every bite.

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Rigatoni with Brussels Sprouts & Kale Pesto

Why We Love It: We’re quick to share our love of Brussels sprouts with the masses, and we’d be remiss not to include the veg in our roundup of fall pasta recipes. Sautéed with a splash of EVOO and elevated by red chili flakes and rosemary, the sprouts shine in this deceptively easy dish.

Hero Ingredient: A tablespoon of nutritional yeast fills your pesto with plant-based cheesiness. It’s hard not to dive in before it gets stirred into your pasta.

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Butternut Squash, Spinach, & Goat Cheese Pasta

Why We Love It: When the temperatures drop and all your cravings point to a hearty, mind-blowing meatless main dish, this butternut squash pasta is your answer. A mix of fresh and colorful veggies blends beautifully with a brown butter sauce that’s divine. Plus, the mix of easy-to-prep ingredients (if you buy your butternut squash peeled and chopped) aligns with anyone wanting to build their confidence in the kitchen.

Hero Ingredient: The goat cheese crumbles bring a tangy-salty bite that’s pronounced while still letting the other ingredients shine.

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Vegetarian Pasta Bolognese

Why We Love It: Convinced that bolognese should be reserved only for open-ended weekend culinary pursuits? This recipe is swooping in to say otherwise. A vegetarian twist on the classic meat sauce, this version leans on small-diced onions, carrots, celery, and mushrooms to mimic the traditional texture.

Hero Ingredient: Mushrooms = MVP. They give bite and body to the sauce, and when simmered with tomatoes and just a few seasonings, the result is an impressively filling, plant-based alternative.

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Creamy Butternut Squash Pasta with Bacon & Crispy Sage

Why We Love It: Bold statement, but I’ll be craving this dish every night from now until spring. Using just a handful of ingredients, this pasta perfectly encapsulates fall flavors. (And it’s ready in under an hour!) Oh, and if you can think of something better than sinking your fork into a spiralized plate of butternut squash pasta deliciousness, let us know.

Hero Ingredient: Roasting the butternut squash creates a complex, nutty flavor—sealing the deal on this autumn-inspired dish.

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Brown Butter Pumpkin Pasta with Fried Sage & Manchego

Why We Love It: Loaded with honey-sweetened cubes of roasted pumpkin, this comforting pasta makes the most of the fall staple. It’s satiating while still feeling light, bringing all the flavors of fall together in one delightful dish.

Hero Ingredient: Manchego’s sweet, caramelized flavor is a cheese-lover’s dream.

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Green Sauce Pasta

Why We Love It: If you haven’t tried serving long locks of linguine with a verdant and fresh sauce, now’s the time to get started. While this recipe might not immediately scream fall, I find that a few weeks into the season, I’m ready to mix things up with a light and bright recipe. This pasta packs in all the vitamins and nutrients I need.

Hero Ingredient: We’re calling it now: green pasta is the new green smoothie. A little grated parmesan keeps it from tasting too virtuous.

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One Pot Garlicky Mushroom Pasta with Sausage & Arugula

Why We Love It: The simplicity-to-wow-factor ratio of this recipe is unmatched. Bonus: This dish works just as well given a vegetarian spin. Simply swap out the sausage for any hearty veg. Camille suggests strips of roasted red pepper, green olives, or drained and chopped artichoke hearts. You’re welcome to experiment with any ingredient your heart (and appetite) desires.

Hero Ingredient: While arugula’s strong, spicy flavor may turn otherwise adventurous diners off, here, the leafy green is tossed in all of this pasta’s cheesy, garlicky goodness. It’s a show-stopper that everyone will enjoy.

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Tikka Masala Pasta

Why We Love It: This recipe is representative of our food editor, Suruchi’s quest to establish a universal Pasta Sunday. I don’t know about you, but I’m fully on board—and this recipe was the perfect pasta to convince me. I’m here for Indian fusion dishes, and as Suruchi says, “It’s magic when two culinary worlds come together to create something entirely new and wonderful.” One bite, and you’ll know exactly what she’s talking about.

Hero Ingredient: The list of fragrant and flavorful spices is lengthy, but it’s their complexity that gives this pasta a wonderful, mesmerizing depth.

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Spicy Pesto Pasta Alla Vodka

Why We Love It: Like clockwork, the first fall chill sends signals to the body that it’s time to swap our summer salads for creamy, soul-satisfying dishes, and this recipe does a beautiful job of filling in the gaps. A crowd favorite, this is a must-make if you’re cooking for family or inviting friends over for an impromptu mid-week meal. Creamy and comforting, it all comes together in only 35 minutes.

Hero Ingredient: The sauce requires a heavy pour of cream, and with vodka and parm added to the mix, this comes dangerously close to being a nap-inducing dish. But the basil pesto cuts the richness of the cream, and the final result is beautifully balanced while still feeling incredibly indulgent.

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Pumpkin Cheese Stuffed Pasta Bolognese Bake from Half Baked Harvest

Why We Love It: This recipe had us at “pumpkin-stuffed.” While the total alone could have you thinking this will be a labor-intensive dish, it requires only 20 minutes of prep time. And because it’s a bake, most of the hard work gets done in the oven.

Hero Ingredient: Be warned: this recipe is not for the faint of heart. It combines chicken, fontina, blue cheese, and provolone for an unbelievably rich sauce. But the two tablespoons of chopped sage lend an earthy, eucalyptus-spiked freshness that ties it all together. Consider this recipe the equivalent of sliding into your softest, coziest fall sweater.

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Vegan Pumpkin Mac ‘n’ Cheese from Minimalist Baker

Why We Love It: As far as fall pasta recipes are concerned, mac and cheese plus pumpkin is a match made in heaven. While some versions can lean too sweet, this one is perfectly savory with just a hint of fall flavor. 100% plant-based, it’s the ideal indulgence for anyone who doesn’t handle dairy.

Hero Ingredient: I lean conservative when it comes to my pumpkin pie spice usage. The quarter-teaspoon sprinkled into this sauce is a study of perfectly balanced restraint.

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Pumpkin Cauliflower Gnocchi with Nutty Browned Butter and Whipped Ricotta from Half Baked Harvest

Why We Love It: Classic gnocchi > cauliflower gnocchi. I’ll stand by my hot take for every recipe—with the exception of this one. The cauliflower version of everyone’s favorite dumpling-like pasta provides a lighter base for this incredibly indulgent sauce. Browned butter, whipped ricotta, and pumpkin to tie it all together? Trust, you’ll want some respite in the form of this cauliflower sub.

Hero Ingredient: Butter in any form is a beautiful thing. But left in the pan on low long enough for it to develop a complex, caramelized sweetness? Elite.

Miso Carbonara from The Kitchn

Why We Love It: A dish that can impress any dinner date with minimal effort? This recipe checks both boxes. Carbonara is a weeknight staple at many a dinner table, but this take on the dish adds an impressive burst of flavor with the unexpected additions of miso and sriracha. It’s a must-make whenever you’re trying to impress your fellow diners. (Or, of course, if you’re piling up a heaping bowl of pasta to enjoy all to yourself.)

Hero Ingredient: The miso’s earthy, salty savoriness beautifully balances the egg yolks’ rich flavor, making this recipe hearty without feeling heavy.

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Turkey Tetrazzini from Adventures in Cooking

Why We Love It: This is not the mysterious turkey tetrazzini served in many an early-aughts school cafeteria. With a stunning medley of fresh and vibrant veg (shallots, mushrooms, and a handful of peppery parsley), this dish imparts both brightness and heat.

Hero Ingredient: While surprisingly polarizing in terms of taste, the health benefits of mushrooms can’t be denied. And when they’ve taken a spin in a sauté pan with a good glug of olive oil, you might even be able to make the most mushroom-averse diner change their tune.

This post was originally published on October 22, 2021, and has since been updated.

Not that I’m complaining, but my summer’s been brimming with travel. From coast to coast for work and play, there’s been a lot to see and experience. One of the highlights? A long weekend in Minneapolis. I spent the few days reuniting with best friends, vibing at Eras, and eating at some of my favorite restaurants in the city. Before we put on our dancing boots, my Taylor Swift crew and I set up camp at Sanjusan, Minneapolis’ amazing Japanese-Italian eatery. The spot seamlessly blends an omakase experience with some of the best pizza in the city. And while we indulged in all of that and more, it was the green salad with sesame dressing that we couldn’t stop talking about.

Of course—inspired and pleasantly full—I left the meal dreaming of the moment I could recreate the salad at home. It was tangy and refreshing, sweet and savory, all with just the tiniest kick of heat in every crisp bite. The second we finished devouring the sharing bowl of salad, I knew: this green salad with sesame dressing was one I had to recreate.

But to be clear: salads are not usually one of my go-to meals. If I’m going to eat vegetables, I’d rather they complement other dishes than simply eat a large bowl of them on their own. However, when done right, a salad can satisfy every craving. Fresh greens, an addictive dressing, and toppings that take your salad from boring to an incredible bowl of flavor—when I dream of salad, this is what comes to mind. So trust me, you’ll be making this green salad with sesame dressing all season long.

Ingredients for Green Salad With Sesame Dressing

Parmesan. Freshly grated, savory, and salty. Parmesan is the perfect topping for making this salad feel extra special. Be sure to use the good stuff.

Pistachios. Use roasted and salted if you can. Otherwise, take raw pistachios and toast until fragrant and crunchy in texture. These add a nice bite and a bit of textural contrast to the salad. If you don’t have pistachios, feel free to use what you have on hand like sliced almonds, chopped pecans, or pumpkin seeds.

Furikake. If you’ve never used furikake, prepare to be addicted. It’s a Japanese seasoning made of toasted sesame seeds, nori, and salt. (Depending on the blend you use, it may also include bonito flakes, chili flakes, miso powder, etc.) This savory topping brings everything in this salad together. If you can’t find it, try crushing up seaweed sheets into flakes with toasted sesame seeds, salt, and a bit of sugar.

Tahini. The base of our salad dressing. Nutty and savory, tahini ties in perfectly with the sesame seeds.

Sherry or champagne vinegar. For an acidic bite, sherry vinegar rounds out the salad dressing and lifts all the flavors up with brightness. Use apple cider, champagne, or rice vinegar if you need to substitute.

Ginger. Freshly grated, ginger adds a subtle warmth and spice to the dressing.

Greens. Use the freshest and most crisp baby greens you can find. 

Tips for Serving

When it comes to making salads, I’ve learned a few tricks along the way to take everything to the next level.

Start with crisp greens. Confession: I don’t own a salad spinner. That means that sometimes, I wash my greens only to end up with soft, wilted leaves. But I recently learned the towel trick for drying and storing greens and I’m hooked. Wash your greens and dry them by patting gently with a towel. On another large towel, lay them out in a single layer, then roll the towel up with the leaves inside. Store in the fridge until you’re ready to use for dry and cold crisp leaves.

Salt generously and use a bigger bowl than you think you need. It’s just a fact: salads often taste better in restaurants than when made at home. The secret? They toss everything in an extra-large bowl to ensure every leaf is evenly covered with dressing. And don’t you dare skimp the salt. Vegetables taste more like themselves when you salt them, including lettuce greens. A final note: Add dressing to the bowl first and all around the edges to create an even coating.

Think about balance. From flavors to textures, the best salads are the result of ingredients that complement one another. Include something crunchy, soft, chewy, salty, sweet, and savory. You can use this formula with a wide variety of ingredients and flavors, but prioritizing balance means every bite of salad is the best bite of salad.

How to Make It a Meal

While I’ve certainly spent a few nights this summer standing over my kitchen island eating this salad straight out of a giant mixing bowl, it’s also the perfect addition to any dinner table.

• To bulk it up and make this green salad with sesame dressing a complete meal, add avocado, cucumbers, chicken, or fish.
• Serve it alongside burgers or steak to balance out the richer flavors.
• Add crunchy croutons or crispy onions for added texture.

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They say that the best bagel in New York City is the bagel closest to you. When it comes to finding the best breakfast tacos in Austin, the same rule applies. We are absolutely spoiled for breakfast tacos in this city. Masa is in abundance, eggs are whisked to perfection, and the potatoes are crisped in bacon fat (if you’re lucky). Not to mention, the SALSAS.

Here, breakfast tacos are a spiritual experience. An assortment of hot, delicious ingredients tucked inside a homemade tortilla, then wrapped tightly in foil and delivered in a brown paper bag—one filled with fresh, mini salsas and napkins and riddled with oil stains. Pair it with a cup of black coffee from one of Austin’s finest cafés and you’ll truly encounter heaven on earth. THIS is breakfast in Texas.

How We Tested the Best Breakfast Tacos

But if you’re pressing us to reveal the BEST tacos? Well, our local Austin team certainly has our favorites. Yet, when it comes to breakfast tacos, there’s always the feeling that a new stand-out is just waiting to be found. And unlike the buzzy (yet delicious) restaurants that call Austin home, you’re less likely to find your newest taco obsession from a hip Instagram page. No, this is an old-school word-of-mouth situation. Tacos belong to their most immediate communities. They’re sacred and yet, ask an Austinite their favorite spot and you’ll experience no gatekeeping. In seconds you’ll know exactly where to go—and likely, what to order.

Which is why we turned to our local readers and posed the simple question: “Best breakfast tacos in Austin?” The responses came swift and steady.

“Taqueria Jessica on Mc Niel. Piping hot every time and the potatoes are *sparkle emoji*”

“Granny’s—super small, fresh, but always delish and fast! Super sweet staff, too.”

“Migas poblanos taco from Veracruz…with their green sauce *green heart emoji*”

Several of you named our old standbys. However, there were some new ones in the mix, as well. For the sake of research, we did our due diligence by picking up an assortment of tacos from new-to-us spots on the East Side, North Austin, and everywhere in between. Our team tasted for four distinct categories: freshness of ingredients, complexity in flavors, chewiness of the tortillas, and that extra “something” that’s hard to define—but just happens to be the very thing that makes a breakfast taco so dang good. If you see them on the list below, they passed our marks with flying colors. And so, without further ado:

The Best Breakfast Tacos in Austin

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Best Overall: Veracruz

Veracruz stands undefeated when it comes to authentic Mexican food. The homemade corn tortillas are worth a visit in and of themselves. Plus, the menu boasts a deliciously fresh juice and smoothie bar. Over a dozen readers recommended the Migas Taco and we agree—this could be the very best breakfast taco in Texas. If you’re unfamiliar with migas, it’s typically a breakfast dish that combines tortillas, eggs, and vegetables. At Veracruz, the corn chips retain their crunchy texture as they’re mixed in with the freshest veggies, eggs, and cheese. And it’s all wrapped in a hot, sturdy corn tortilla—a generous portion size, to boot.

Reader Recos:

“Migas Taco—the ingredients always taste so fresh!”
“Migas Poblanos Taco and a Good Morning Juice”
“La Reina from Veracruz”
“The salsa is out of this world!”

Best Feel-Good Taco: Picnik

Hold on to your yoga mats, because Picnik is here to prove that breakfast tacos can be delicious and nutritious. Picnik accommodates many diets and lifestyles (paleo and gluten-free folks will rejoice) and the thoughtfully sourced ingredients taste as good as you’ll feel.

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Image courtesy of Tanya Sashi

Best All-Day Breakfast Tacos: El Tacorrido

Not every taqueria in Austin serves breakfast tacos all day, so when you need a bacon, egg, and nopales at three o’clock on a Saturday, head to El Tacorrido. Our small team was surprised and delighted to find that three of us named El Tacorrido as a favorite, myself included. I even hired El Tacorrido to cater my wedding rehearsal dinner… that’s how good they are.

Best For When You’re Really Hungry: Joe’s Bakery

Family-owned and serving Austin for over 75 years, this East Austin institution won’t leave you wanting more—until the next morning, that is. Dine in or order out, either way, you’ll be filled to the brim with perfectly overstuffed tacos.

Reader Recos:

“It’s the homemade tortilla for me!”
“Best bacon, egg, and cheese hands down!”
“Migas! They’re big and not overpriced!”

• Price: $
• 2305 E 7th St, Austin, TX 78702 | 512-472-0017 | website | Instagram

Image courtesy of Joann’s Fine Foods

Best Lazy Sunday Vibes: Joann’s Fine Foods

If your ideal weekend brunch includes people-watching and breakfast tacos, head to Joann’s on South Congress to get your fill. The tacos—and the people—won’t disappoint.

• Price: $$
• 1224 S Congress Ave, Austin, TX 78704 | 512-358-6054 | website | Instagram

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Best Hidden Gem: Taqueria Jessica

This family-run food truck was recommended by a reader and a happy find for this North Austin girlie. The tacos hit all the right notes during our taste test and I’m already a repeat customer. This was a stand-out in our taste test for the perfectly thin tortillas and fresh, flavorflu ingredients. Side note: they serve authentic birria on the weekends and I hear it’s the place to be.

• Price: $
• 7221 McNeil Dr. Austin, TX 78729 | 737-202-4312 | website | Instagram

Best Twist on Tradition: Fresa’s Chicken al Carbon

Fresa’s takes tradition and gives it a cheeky twist. Expect a mix of the usual suspects (eggs, bacon) and modern favorites (baby kale, black bean purée)—all delicious and served daily from 8 to 11 a.m.

Reader Recos:

“So many options! Delicious! Best salsa!”

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Image courtesy of Mylk Collective

Best Classically Austin: Taco Deli

For many, Taco Deli is the flavor of Austin. If you grab a taco from a coffee shop or the farmers market, expect it to be from Taco Deli. And with modern classics like the Otto and the Jess Special, it’s no wonder our collective city has stood up to agree: you simply cannot go wrong with Taco Deli.

Reader Recos:

“Papas, egg, and cheese with red salsa!”
“Jess Special and Otto!”
“The Otto.”
“Papas, bean, and cheese on corn. Perfection *star emoji*”
“It’s all about their papas.”
“Freakin’ vegan on a corn tortilla. I’m not even vegan, it’s just delicious!”

Image courtesy of Social By J Stewart

Best Under-The-Radar: Texas Honey Ham

IYKYK. And if you don’t, now you do. Texas Honey Ham boasts some of the most fiercely loyal fans when it comes to breakfast tacos. And with tacos like The Dragon on the menu (sausage, bacon, frijoles, cheese, habanero ranchero sauce) it all begins to make sense.

Reader Recos:

“Any combo. It’s not wildly known because it’s in Westlake!”
“It’s actually legit.”
“Tortillas are so fresh & ingredients (esp the ‘lil queso) are top notch *100 emoji*”

• Price: $
• 3736 Bee Cave Rd, Suite 6 Austin, TX, 78746 | 512-330-9888 | website | Instagram

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Image courtesy of Taylor Hannan

Best Austin Institution: Cicso’s

Cisco’s claims to be Austin’s oldest Tex-Mex restaurant—a historic landmark that is a delight to see on a street like E 6th, where new establishments arise by the day. Stop by the diner counter then head to the back for a frozen-in-time, 50s dining room experience. (And, not taco related but—treat yourself to an order of biscuits.)

• Price: $
• 1511 E 6th St, Austin, TX 78702 | 512-478-2420 | website | Instagram

Best Family Recipe: Granny’s Taco Truck

Granny’s Tacos—where everything is from scratch and the portions don’t hold back. We noticed a good amount of veggies packed in each taco during our taste test, along with a sweetness to the tortilla that stood out from the crowd. Speaking of crowd, the line will be long but you can now order ahead at the Cesar Chavez location.

Reader Recos:
“Great portion size for price. Migas taco is my fav. Nice people!”

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Best Buzzy Food Truck: La Santa Barbacha

If you’re after great breakfast tacos AND aesthetics, you need to head to La Santa. From our taste test, we could tell that the ingredients were high-quality and the meat was superb. Barbacoa is the main star here, so don’t expect the typical bacon, egg, and cheese. Honestly, you won’t miss ’em—these tacos are something to savor.

Final Word

Breakfast tacos will always and forever be the taste of Austin. Whether you hit up all the spots on our list or saddle on over to the nearest taco truck, Austinites know: a morning with breakfast tacos will always surpass a morning without.

Burrata might just be the world’s best cheese. A bold claim, I know, but there’s something extra delicious and luxurious about its creamy decadence. To give it all the love it deserves, I wanted to dedicate some space to some of my favorite burrata recipes. And while I adore a burrata appetizer or a classic cheeseboard, there are so many unexpected ways to incorporate it into meals.

For those who love it as much as I do, you might be surprised to learn that there are wrong ways to use burrata. In my extensive recipe searches, I came across a salmon and burrata sandwich (no, thank you) and way too many recipes that combined burrata and eggs. But beyond those missteps, it’s nearly impossible to mess up this creamy, delightful cheese from the gods.

Featured image by Kristen Kilpatrick.

Image by Michelle Nash

25 Mouthwatering Burrata Recipes

Burrata starts out as fresh mozzarella and then gets stuffed with curd and topped off with fresh cream. The whole yummy thing is then sealed up into a ball that’s ready to ooze its deliciousness all over whatever dish you serve it up in. I’m partial to a peach burrata salad or even a burrata pasta, but I’m itching to try each and every single one of the scrumptious recipes listed below. Keep scrolling for all the burrata recipe inspo you need. I guarantee you’ll have more than a few of these on repeat.

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Sausage Burrata Pizza

Why We Love It: Pizza night is an evening I always look forward to, especially when the pizza in question is one you can’t find at just any pizza shop. This homemade pizza made with sausage and burrata is the perfect blend of savory and sweet. Trust us: you’ll want to add burrata to every pizza after this.

Hero Ingredient: While we adore the burrata, homemade pizza dough is the real star of this show.

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Heirloom Tomato & Burrata Galette

Why We Love It: If you’re looking for burrata recipes that can hold their own at an elegant dinner party, this should be at the top of your list. It couldn’t be simpler or more stunning! This spin on the traditional galette is all the more streamlined thanks to the use of store-bought pie dough for the crust. It’s rustic but gorgeous, as all the best things in life seem to be.

Hero Ingredient: Fresh, in-season heirloom tomatoes are the standout, juicy beauties in this stunner of a main dish. By salting them first and letting them sit before proceeding with the recipe, you’re highlighting their irresistible sweetness. Nature’s candy, indeed.

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Strawberry Caprese Salad

Why We Love It: Sweet burrata recipes have my heart. While I love using this cheese in savory dishes, it’s kind of like ricotta in the sense that its creaminess can be enjoyed in several different flavor combinations. Drizzle with honey to tie together all of the sweet and indulgent flavors of this summery salad.

Hero Ingredient: Fresh basil is the perfect herbacious addition.

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Summer Spaghetti With Tomatoes, Burrata, & Basil

Why We Love It: Mix up your Sunday pasta dinner with this light and refreshing take on traditional Sunday spaghetti. Few things are as compatible as tomatoes, burrata, and basil—with these in hand, it’s hard to go wrong.

Hero Ingredient: As the tomatoes cook down, pouring in just a splash of balsamic gives them a slightly smoky, sweet complexity that deepens the flavor of this entire dish.

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Burrata with Pesto & Figs

Why We Love It: Burrata recipes vary—some lean savory, others are sweet, and then there are those that use a few too many ingredients than I have patience for. That’s why I’m including this four-ingredient appetizer in my summer gathering rotation. Because of its few ingredients and minimal prep time, you’ll be able to whip it up with absolute ease. And when it hits the table, I guarantee your guests will let out an audible sigh of admiration. The combo of burrata, pesto, figs, and ciabatta (and a sprinkling of salt) just does something to you.

Hero Ingredient: If you’ve had summer-ripened fresh figs before, then you know: there’s nothing more heavenly.

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Burrata Toast With Caramelized Walnuts & Mint-Pomegranate Pesto

Why We Love It: We love toasts of every kind, so you know we can’t pass up the opportunity to whip up a burrata toast with some seriously delicious homemade pesto. The crunch of the walnuts, bite from the pomegranate, and smooth burrata texture all combine effortlessly for an exciting and flavorful experience.

Hero Ingredient: Pomegranate seeds bring a pop of color and a punch of flavor that’s fruity, vibrant, crunchy, and just a little bit sweet.

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Green Sauce Pasta

Why We Love It: Looking for a creative and tasty way to get your daily dose of greens without, you know, eating pounds of salad? I feel you, that’s why I lean heavily on this green sauce pasta to cover the bases. It requires just five ingredients and is so vibrant and verdant that you can’t help but go back for seconds. Two bags of spinach in just one batch? This pasta sauce packs it all in.

Hero Ingredient: This is one of my favorite burrata recipes in the game. And because this pasta leans more on the healthier side of things, recipe creator Suruchi Avasthi thought it important to add a little indulgence factor. The grated parmesan was her delicious answer.

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Burrata, Fig, & Arugula Salad

Why We Love It: Treat yourself to this delightfully summery salad. It’s one of my favorite burrata recipes because it’s easy to make, convenient, quick, and absolutely beautiful. (Not to mention the fact that it tastes like a dream!)

Hero Ingredient: I always appreciate a little sweetness in my vinaigrette. Here, the honey makes it happen.

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Peach, Pesto, and Balsamic Pizza

Why We Love It: There’s something about peaches and burrata that gets me excited to cook during the summer. This pizza has every flavor I could envision in the perfect summer meal. It’s a little bit rich, a little bit tangy, and a little bit sweet.

Hero Ingredient: Peaches on a pizza are a highly underrated topping.

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Warm Lentil Salad with Burrata & Basil Oil

Why We Love It: If you’re looking for a comfort dish with burrata, this bowl is for you. Australian restauranteur and food writer Bill Granger shared with us this flavorful recipe that’s derived from locally sourced ingredients and traditional flavors straight from Sydney.

Hero Ingredient: Cooking with lentils will change your life.

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Burrata with Caramelized Squash, Pine Nuts, and Golden Raisins

Why We Love It: To me, this dish screams fall with the perfect balance of creaminess and nuttiness. It’s easy to throw this bowl together as a simple, but standout appetizer or side dish on any occasion.

Hero Ingredient: Pine nuts are the perfect crunch.

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Burrata Pasta with Tomato Basil Sauce From A Couple Cooks

Why We Love It: I’d be remiss if I didn’t include this rich and delicious pasta in my list of the best burrata recipes. All the sweet and creamy summer flavors you know and love in a single dish. It simply can’t be topped.

Hero Ingredient: Full disclosure: I’m prepared to name burrata the hero ingredient in all of these recipes. But because that would take away the fun, I’ll branch out. Here, the bucatini is key. It’s essentially a thicker spaghetti that’s hollow in the center—in other words, the perfect vehicle for this silky, delicious sauce.

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Braised Tomatoes With Burrata from The Modern Proper

Why We Love It: The juxtaposition of these warm, braised tomatoes with burrata’s creamy coolness makes for a delicious appetizer for any meal. Save it to impress your loved ones at your next gathering or treat yourself to a truly tasty and special treat. You deserve it!

Hero Ingredient: A loaf of crusty bread is the perfect vehicle for scooping up these heavenly tomatoes and sopping up all their delicious juices.

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Snap Pea Salad With Burrata from Bon Appétit 

Why We Love It: Throw together this light and refreshing salad next time you’re trying to decide what to make for a delicious weekend lunch. It’s a little peppery, a little crunchy, a little tart, and extremely delish.

Hero Ingredient: I love arugula’s bitter, peppery bite. Consider using it as the base for all your summer salads and even topping your pizzas with it for an extra pop of green. Start there, and trust me, you’ll come up with plenty of excuses to add it to… everything.

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Caprese Salad Platter from Foodie Crush

Why We Love It: Can’t go wrong with a deconstructed platter, especially when it contains multiple cheese sources that include burrata. It’s a feast for the senses.

Hero Ingredient: There’s a lot going on in this salad/platter hybrid. And while it contains both burrata and marinated mozzarella balls, I have to say: when it comes to flavor, the latter wins out.

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Spring Pea Pasta With Burrata from What’s Gaby Cooking

Why We Love It: Looking for another fresh, veggie-heavy pasta recipe? Then look no further than this pea-filled dish. It’ll satisfy that wild burrata craving while also serving as a filling, comforting meal that’s sure to be a crowd-pleaser.

Hero Ingredient: Nothing delivers fresh flavor like mint. I love that it’s a little lemony and gives a bit of brightness to this pasta, too.

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Grilled Beets With Burrata & Poppyseed Vinaigrette from Bon Appétit

Why We Love It: Is there anything better than a beet salad on a hot summer day? If you’re looking for burrata recipes that pair indulgence with nutrient-dense ingredients, this is it. Grilled beets and burrata complement each other beautifully, and the poppyseed vinaigrette is an unexpected addition to this lovely dish.

Hero Ingredient: While I enjoy poppyseeds most in a citrusy-sweet muffin or quick bread, this vinaigrette takes a close second. Scratch that—paired with this sweet, earthy trio of beets, the vinaigrette wins out.

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Springtime Mushroom & Asparagus White Burrata Cheese Pizza from Half Baked Harvest

Why We Love It: This burrata pizza recipe is an absolute dream. Seriously, I couldn’t have conjured something better if I tried. It’s a hearty, veggie-forward pizza that aims to please. You can’t go wrong with this one.

Hero Ingredient: The feta’s salty-briny flavor pairing makes for a delicious bite.

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Broccoli Rabe, Burrata, & Prosciutto Crostini from Honestly Yum

Why We Love It: Fancy up your toasts with these delicious crostini. Snack on them as an appetizer, or load up a larger piece of your favorite yummy bread and make it a meal.

Hero Ingredient: Broccoli rabe is the broccoli-adjacent veggie you need to start including in all your weekly grocery hauls. It’s a bit more bitter and herby than its shorter-stemmed cousin and is incredibly versatile. Chopped and sautéed with garlic, this recipe makes the most of one of my favorite greens.

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Margherita Pizza Dip from Half Baked Harvest

Why We Love It: Sorry, what’s that? A pizza in DIP FORM? You had me at hello. Everything you could want from a classic Margherita pizza in a can’t-stopping-dippin’ dip format. It’s the ultimate recipe hybrid that earns this dish its spot in this best-ever burrata recipes round-up.

Hero Ingredient: *Moment of appreciation for that cheese pull* While there’s plenty of cheese in this recipe that makes it happen, the cream cheese is responsible for that ooey, gooey, creamy texture.

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Burrata Berry Salad Recipe From Reluctant Entertainer

Why We Love It: This beautiful dish draws on the gorgeous flavor profiles of all its ingredients to combine and make an inspiring, satisfying, and fanciful meal. It’s positively heavenly. What’s more, burrata’s magic can be found in the fact that it works beautifully as either a savory or sweet confection. So if you’re a fan of a cheesy dish that leans slightly toward the latter, be sure to serve this one up.

Hero Ingredient: With so much to choose from, selecting a hero ingredient for this dish is a tall order. But then you take a bite of the croutons and the crunch just hits.

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Peach Panzanella Salad With Burrata and Bacon from Foodie Crush

Why We Love It: The next time you get the itch for a Panzanella, check out this bacon-y, burrata-y option. It’s salty, sweet, creamy, and ultra-satisfying.

Hero Ingredient: The trick is in the golden balsamic vinegar. While the flavor is largely the same as the more commonly-used darker pick, this one lends a sweet, complex flavor that has a nice little crisp bite thrown in.

Artichoke Burrata Pizza With Lemon Basil Pesto from How Sweet Eats

Why We Love It: The smooth flavor of an artichoke combined with the brightness of burrata and tart lemon basil pesto makes for a unique and delectable pizza.

Hero Ingredient: Without fail, I will always sprinkle a healthy amount of red pepper flakes on my pizza. When you’re enjoying something this creamy and decadent, a little spice never hurts.

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Fried Burrata Over Romesco Sauce from Spoon Fork Bacon

Why We Love It: This mouthwatering dish is so good, you might just think you’ve been transported to the Italian countryside. (Not the worst scenario.) It’s rustic and homey while still feeling *and tasting* like an elevated eating experience.

Hero Ingredient: When it comes to the best burrata recipes, coating your burrata in a crust of panko breadcrumbs is the ultimate power move. It probably goes without saying but frying your burrata is too.

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Zaalouk Toasts with Burrata from Pinch of Yum

Why We Love It: If you’re not familiar with Zaalouk, this recipe will change that. The traditional form is a Moroccan salad made from cooked eggplants and tomatoes along with a variety of spices and garlic. As you could imagine, creamy burrata pairs incredibly well with the smokey tomato flavor that the Zaalouk brings. And the best part? It’s all enjoyed in toast form.

Hero Ingredient: Eggplant recipes might just surprise you.

This post was originally published on May 2, 2018, and has since been updated.