We fell in love with these savory cheese puffs on a recent trip to the Burgundy region in France. Made with choux pastry and served warm, gougères traditionally include Gruyere cheese but grated Emmental, Comte, Parmigiano-Reggiano or even cheddar can also be used. They are a simple and elegant pre-party […]
Savory Cheese Puffs (Gougère) Read More »
When traveling to a new country, we always try to sign up for a food walking tour early in the trip. They’re usually led by locals who love introducing guests to regional flavors found in out-of-the-way neighborhood markets, cozy cafes and lively pubs. During a tapas walking tour in Barcelona,
Catalan Tomato Bread (Pan con Tomate) Read More »
We enjoyed these on a drizzly day in a small cafe in the Mapuche village of Curarrehue, Chile. Ours were served with marmalade, but they are just as good plain and warm from the fryer.
Chilean Sopaipillas Read More »
This spread for bruschetta or crackers is easy to whip up when unexpected company stops by. This recipe is lightly adapted from Niagara-on-the-Lake’s Wine Country Cooking School.
Sun-dried Tomato and Goat Cheese Spread Read More »
