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Date: October 3, 2025
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23 thoughts on “New York Times Top 50 Recipes | Shakshuka with Feta by Melissa Clark (#37)”
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Cows milk "feta" is called "shepherds cheese" in my country and it's quite tasty and of course cheaper. I like it for recipes where feta would be too strong or to bulk up recipe that have a lot of feta in it.
Lol. Greek here. Cow's milk feta is absolutely a real thing. It's cheaper than goat or sheep milk feta and not as good IMO, but it's real
You should not use metal things to mix on ceramic cookware. Something my girlfriend taught me after I almost messed up our Dutch oven