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There may be no more iconic goat milk sweet than cajeta (Spanish, kah-HAY-tah), a creamy, silky caramel that’s long-cooked to a thick sauce, then stored in the fridge for months, only to be rewarmed until pourable when needed. (Often.)
Bruce Weinstein demonstrates how to make cajeta in this CHOW Tip video.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...