Lately, I’ve been wondering what would happen if I re-strained strained Greek yogurt (the double-straining it goes through initially is what makes it thicker and creamier than the standard American variety). Logically, I figured, it would get even thicker and turn into some sort of a queso fresco or farmer’s cheese. I snipped off a [...]
Palomino sauce is often overlooked in favor of its better-known cousins, marinara and bolognese. (Bolognese has meat; marinara does not.) Like those cousins, palomino is tomato-based–in fact, it’s marinara with cream added–and can be served over pasta, chicken, and seafood. Here’s a lower-fat version of palomino: it’s made with goat milk instead of cream. Goat [...]
