While it’s simple enough to use a roux-based sauce to make a cheesy cream sauce for pasta, sometimes it’s easier to just toss a creamy, easily melted cheese directly into the hot pasta. Especially when you stumble upon a cream cheese made with goat’s milk. (Admittedly, I’m a huge fan of goat’s-milk and sheep’s-milk cheeses.) [...]
Sometimes you might be in the mood for a crunchy taco, sometimes you might want a soft taco. The only problem with the latter is that it’s hard to find Qualitarian soft taco shells — the majority of the store-bought ones have all kinds of chemicals in them to keep them soft and supple. And [...]
Continue reading about Alternative Soft Tacos (in a French Kind of Way)
