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Hands down the best and cheesiest Gougere recipe I've made and possibly as good as those served at Artisanal in NYC. Rather than use a piping bag I used a small spring-loaded ice cream scoop and got more than 50 2-inch gougeres. Use the best Gruyere you can find and I recommend using a microplane grater for the cheese that is sprinkled on top.

By lexi | 

February 2, 2009

This is a delicious and different risotto. I used ancho chile powder and followed the recipe as written. Will definately make it again.

By lexi | 

July 19, 2008

Terrific enchiladas. I grilled the fresh tomatoes as well as the jalapenos over a gas flame using a large cake cooling rack over the burners because my broiler doesn't work. I used sour cream for the crema because we can't get that in Australia and an artisan Swiss style cheese for the Mexican cheese. Too good.

By lexi | 

September 8, 2007