Gougères are perfect dinner party fare; they’re elegant, delicious, and filling, all of which buys you a few extra minutes when you’re getting the main course ready. Gougères are fried as commonly as they’re baked, but baked gougères hold numerous advantages for the home cook: they’re less messy, they can be baked in advance (even a day ahead: let them cool to room temperature, store in an airtight container overnight, then reheat in a 200°F oven), and they can be served at room temperature. I like them best made with well-aged Gruyère, but any of the cheeses suggested below will work well.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.