Fresh-made mozzarella has become common in its many variations, from simple balls to prosciutto roll-ups and cream-stuffed burratas. But Vietnamese-flavored mozzarella? This wacky but wonderful invention, tinted pink with sriracha and rich with sesame oil, is courtesy of Mike Hauke of Tony Boloney's in Atlantic City. He's stretched the craft into unconventional new-flavor territory by infusing his homemade curds (a base ingredient many local makers buy) with everything from truffles to chipotles and this Asian inspiration. For traditionalists, the standard mozz is also top-notch, but it's at its distinctly sweet best when Hauke rolls into Margate's Thursday farmer's market, still within hours of its creation.
- Craig LaBan
Fresh mozzarella, $12 a pound, Tony's Farm Truck, Margate Farmer's Market, Thursdays 8:30 a.m.-12:30 p.m. behind Steve & Cookie's, 7900 Amherst Ave.
Salt and a shot of tequila are natural compadres, but the traditional back-of-the-hand technique can get messy. Try sipping straight from these Spice Lab shot glasses made from salt, the pink Himalayan variety that has become popular in slabs for cooking and service. The longer tequila sits in the cup, the saltier it becomes. The salt is naturally antibacterial, so simply wipe dry afterwards and use again - until they eventually melt away. That could be "years" if maintained properly, according to Spice Lab. Then again, some of us really like tequila, so . . . .