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Cheddar and Parmesan Gougères (Cheese Puffs)
Light and airy on the inside and slightly crisp on the outside, gougères make crowd-pleasing appetizers, snacks, or accompaniments to your favorite mocktail or glass of wine. Watch them puff in the oven then try one, and you’ll know why the French often serve these cheese puffs as the hot bite at an apéro, that beautiful moment to gather before dinner and unwind. Traditionally gougères are made with Comté or Gruyère, but I love the combination of aged cheddar and parmesan in this recipe. The base is pâte à choux, a versatile pastry from which you can make a variety of savory and sweet treats such as éclairs and cream puffs. Instead…
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Hummus
Lately I’ve been craving versatile dishes including this hummus that serves as an appetizer, side dish, or flavorful addition to your main meal. Lemony and bright, which is the way I love it, the recipe can be adapted if you prefer less citrus. Hummus also has the benefit of giving you plenty of plant-based protein from chickpeas and tahini, making it a great dish to add into your weekly rotation. Serve it with pita chips and vegetables or round out a nice board with grape leaves, olives, roasted peppers, and the like. The possibilities are rather endless, and I also suggest using it as a delicious sandwich spread. For the…
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Guacamole
Topped with grilled corn, pico de gallo, and optional cheese, this guacamole is a the perfect dip, though it certainly should make its way to your tacos, enchiladas, and even be used as a toast or sandwich spread. Ripe avocados star in the Mexican staple plus lime, onion, tomato, and seasonings. Layer on the toppings or simply make the base recipe, and either way, you’ll find it satisfying and delicious. Summer being just about here, I wanted to give you a recipe for something bright and fresh to carry you into a new season. Local corn and tomatoes are arriving at the markets and soon will be overflowing our gardens. …
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Stuffed Jalapeño Skins
Perhaps the coziest time to be in the kitchen is after the snow falls, bouncing light between its crystals and making everything just so quiet. While I was working on this recipe, gorgeous light filtered through the window, allowing me to capture the smooth green of jalapeños which would soon be split and seeded. Harvested when young, they were the color that comes to mind when we think of this type of chile, but scarlet jalapeños can be found as well, their redness a sign of maturity and growing heat. In the middle of winter I crave foods that bite, not only with heat but with crispness that stings just…
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Roasted Olives and Goat Cheese
“Over the light of the Italian sea Is the despair of olive trees” – From “Ode to Olive Oil” by Pablo Neruda Prized by the ancients, the olive tree and its fruit appear in mythology, food traditions, and trade. From the bed of Odysseus, which was shaped from a living olive tree, to the burning of Athenian groves by the Spartans, the olive is entwined in Mediterranean culture and history. Growing up, olives were always on the table in one form or another. When they weren’t being eaten, they were often talked about. Someone always knew someone who had olive trees or who was thinking of trying their hand at…
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