Bruce Weinstein, coauthor of Goat: Meat, Milk, Cheese, wants you to start using goat milk in new ways. For example, try making the caramelly substance known as cajeta with it. (Here's Bruce's cajeta recipe from Goat: Meat, Milk, Cheese.)
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.