Cajeta, a caramel sauce traditionally made with goat’s milk, can be drizzled over ice cream or pancakes, spread on thin cookies, and used to make tres leches cake or for dipping fruit.
Almonds give this dish a silky creaminess, making for a refreshingly light change of pace from ravioli in a tomato-based pasta sauce.
This soup is spring made slurp-able. Rich with early-harvest vegetables -- leeks, peas, new potatoes, spinach and herbs -- it is simply seasoned so their delicate flavors come through clearly.
If you're already a fan of the delightfully soft and squishy treat, you'll love this not-too-sweet rendition of mochi.