Made the mistake of putting cheese curds in my pasta sauce. Any way to get rid of the massive lump in my sauce. (Stretchy!)? can this sauce be salvaged?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
Cut and run! Honestly, I think your best bet is to add a little milk and whisk vigorously, but if that doesn't work, try again. What sort of cheese are you using?
The big-batch dinner we'll be making all season long.
Buttery Sheet Pan Pot Pie
How to Stay Present
What's New in the Neighborhood
Marcella Hazan’s *Other* Tomato Sauces
The Hits Keep Coming