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
Shop the Story
This week's videos were once again shot and edited by talented filmmaker Elena Parker -- thanks Elena!
Written by: Food52
Popular on Food52
7 Comments
Droplet
October 22, 2011
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.
AntoniaJames
October 15, 2010
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)
ChefJune
June 27, 2010
That was just loads of fun to watch. Kim is a hoot! Now I'm even more determined to make this salad.
Brita
June 27, 2010
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!
Lizthechef
June 26, 2010
Glitches and ghosts gone from computer - this is more fun than watching a favorite cooking show - thanks!!
Rhonda35
June 26, 2010
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?
See what other Food52 readers are saying.