France is celebrated for its refined cuisine. Milwaukeean Odile Bengana grew up on a farm in the French region of Burgundy and for her, the heart of France can be found in the castles, vineyards, and ...

The dough for these Passover gougères is fast and easy to make. It is essentially pâte à choux — the dough used to make cream puffs and éclairs — but made with matzo meal instead of flour, which is ...

Whether you’re planning a big holiday dinner or a festive cocktail party, odds are you’ll want some nibbles handy to keep the guests sated and merry. We’ve collected some of our favorite appetizer ...

Are you looking for a last-minute appetizer? Look no further. Let me introduce you to Gougeres with cheese. Delicious airy cheese puffs to quell your hunger as you wait for dinner. The perfect ...

As Valentine’s Day approaches, WTOP asked local chefs for their favorite, quick and easy recipes to share with friends and significant others. Ellington Park Bistro Executive Chef Frank Morales ...

Tony Brown, owner of Macon Bistro & Larder in Chevy Chase, shares a recipe for cheese gougeres and profiteroles. Macon Pate a Chou for Pimento Cheese Gougeres and Profiteroles Note: The same pastry is ...

Below is a clarification of the Gougeres recipe that ran in last Sunday's Food & Wine section, with more detailed instructions and the correct amount of flour. Instructions: Preheat the oven to 425°.

Recipe of the Week is contributed by Seattle-based award-winning cookbook author, urban farmer and Seattle magazine contributor Amy Pennington. The holiday season is a lovely time for inviting friends ...

The last few weeks have been especially sobering. Illness and death close to home, war in the daily news. At times when I need a break from the reality of today, I’ve been reminiscing and anticipating ...