In the past couple of weeks, you’ve probably seen that time-lapse video of a block of feta roasted in a pan of cherry tomatoes melting into gooey cheesy pasta sauciness. I know I have and I wanted it pretty much the moment I saw it. In the last week, I’ve seen vegan versions, versions with burrata, ones that are used as a dip (which is actually a yum idea), and a hundred takes on the original that gained popularity after MacKenzie Smith broke the internet with her recipe. I decided to try it for myself (and you all) to see if it’s worth the rage.
