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Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.

added about 2 years ago

Here is an unusual gougeres recipes I did for Food & Wine magazine, with red peppers and pecorino
http://www.foodandwine...

And you can bake gougeres ahead (even a few days ahead, store them airtight at RT)
Then reheat before serving. You must reheat and serve hot if you make them ahead.

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