Best tapas in Sydney? [more inside]
posted by Admira on Jan 13, 2009 - 7 answers

Mmmm... cheese. I went to a tapas restaurant the other day and one of the things we ordered was roasted chèvre — essentially a sticky warm blob of goat's milk cheese in a dish. The edges were brown, perhaps caramelized, and it tasted deliciously sweet. How do I make it? And do I need a butane torch to do it?
posted by gentle on Apr 30, 2008 - 14 answers

Where can I find the best tapas, in Manhattan, on a Monday? [more inside]
posted by yt on Sep 9, 2007 - 8 answers