Claire Ptak’s mozzarella and new potato tarts, Vivek Singh’s mace and cardamom grilled lamb, Fergus Henderson’s grilled pork chop and more
- Tomorrow: best spring recipes part 4
I learned about this wonderful way with mozzarella from Pizzeria Delfina in San Francisco. You make a sauce of sorts with the cheese and the liquid that it comes in. Add a little cream and seasoning and you have one of the most delicious bases for a pizza or tart.