🔔
Loading…
🔎

My Basket ()

All questions
1 answer 1220 views
7c6bb5af-cc2f-4f9d-b4a2-88019a4608eb.61wadxourml._ux250_
Melissa Clark

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

added over 3 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.