Peas, Artichokes and Green Almonds Give Stracciatella a Little Spring

It was just barely warm in Nashville when we sat down to dinner at Treehouse;  the kind of night in the middle of a chilly/rainy/snowy April that makes you hope spring will actually start acting like spring sooner or later. And then we ordered a plate of the stracciatella, and suddenly, the season was at the table with us. Jason Zygmont tops the gooey buffalo milk cheese with...