Videos
Buffalo Mozzarella with Balsamic Glazed Plums, Pine Nuts and Mint
See A&M whip up Brita's Buffalo Mozzarella with Balsamic Glazed Plums, Pine Nuts and Mint with special guest Kim Severson, esteemed food writer at the New York Times and author of Spoon Fed: How Eight Cooks Saved My Life
Amanda recommends a use for plum pits (they're only a *little* bit poisonous) and Kim creatively finds any excuse to plug her book (in case you missed it, it's Spoon Fed
For more of the hilarious Kim Severson, follow her on Twitter @kimseverson, check out her website, or pick up a copy of Spoon Fed
This week's videos were once again shot and edited by talented filmmaker Elena Parker -- thanks Elena!
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Comments (7)
over 1 year ago Droplet
It's a cyanide related compound. With apricots pits I am a living proof that they are not poisonous. I used to eat several handfuls a day when I was a kid that came from the pits my grandmother saved after picking the apricot tree. Every now and then you'd get a really bitter one, and it's sort of a natural instinct to spit it.
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Just finished "Spoon Fed," which I first heard about here on this video and in the related blog text. What a wonderful book. What a wonderful person. Highly recommend it. One of my favorite books this year . . . and I read a lot of books! ;o)
almost 3 years ago ChefJune
That was just loads of fun to watch. Kim is a hoot! Now I'm even more determined to make this salad.
almost 3 years ago Brita
I am thrilled! This absolutely made my day (or month) to watch, let alone be a finalist. I also "live down the block" in Brooklyn just to bring it full circle! (By the way Amanda had the pronunciation down correctly. :) Thanks all for the enthusiasm and the video!
almost 3 years ago Lizthechef
Glitches and ghosts gone from computer - this is more fun than watching a favorite cooking show - thanks!!
almost 3 years ago Rhonda35
Hysterical video! Brighta, Breeta, Brita, Bruta should be thrilled - this is a must watch and I am sure people will watch it more than once. Great job! The dish looks absolutely delicious, as well as pretty. I am going to make this as soon as I get some plums. Wonder if it would work with peaches, which are currently in season here?
almost 3 years ago amanda
Amanda is a co-founder of Food52.
I think it would work well with peaches. Especially doughnut peaches.