As a cook, I am prone to enthusiasms and sometimes, perhaps more often than occasionally, they can be a bit excessive. I readily admit that. But, please, trust me on this one: Frozen gougeres are the ...
Whether you call them hors d'oeuvres or appetizers, those first bites offered to guests are in fact little land mines to be deployed with care. Too heavy, and they blunt everyone's appetite for the ...
These enticing cheese puffs are made with Gruyère and a pinch of warm, subtly sweet nutmeg. Alain Ducasse's gougères are light and ethereal, with airy centers and perfectly crisp exteriors. Freshly ...
As a cook, I am prone to enthusiasms and sometimes, perhaps more often than occasionally, they can be a bit excessive. I readily admit that. But, please, trust me on this one: Frozen gougeres are the ...
Because this is the giving season and I am nothing if not a giver, here is my Christmas present to you: One of the best appetizers you’ll ever taste, the best friend a flute of Champagne ever had. You ...
On chilly winter nights like these, staying in often seems a better idea than going out for dinner. And if you offer to cook, you can convince some friends to brave the cold instead. When we do, we ...
Every Christmas, at least for the last few years, we’ve kicked off our family feast by passing these little puffs around, along with plenty of Prosecco. I was originally inspired to make these by my ...
Chandra Ram led the digital food strategy for Food & Wine. She has more than 15 years of experience writing and editing food content and developing recipes. A former restaurant cook and server, she ...
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