Gougères with Ossau-Iraty and Piment d’Espelette
Fresh and fruity Piment d’Espelette pairs with sweet, nutty, and floral Ossau-Iraty to give these classic cheese puffs an irresistible whiff of the French Basque region. The gougères are best eaten warm, but they can be made a few hours in advance and re-crisped in the oven for 5 to 10 minutes just before serving.
Appenzeller and Rosemary Sablés
Sablés are a classic French crumbly cookie that comes together in a pinch. Make these for a surprise savory addition to a holiday cookie tray.
Classic Croque Monsieur
This recipe is from culture's feature of the now-closed Colette Grand Cafe. While the restaurant may no longer be operating, chef Jennifer Dewasha is still cooking, and this Croque monsieur is still delicious!Recipe Tip: Use a mild ham for this recipe— aged or heavily smoked versions will overpower the other flavors.
French Without Fuss: Easy, versatile galettes bring Gallic flair to the table
Easy, versatile galettes bring Gallic flair to the table
Acorn Squash and Camembert Galette
Acorn squash provides the backbone for juicy, bitter radicchio with white balsamic vinegar and earthy, creamy camembert.
Maitake, Tomato and Goat Cheese Galette
Meaty, rich maitake mushrooms work in concert with roasted tomatoes to make this galette reminiscent of your favorite mushroom pizza.
Leek and Dandelion Galette
Sweet, mellow leeks present their flavor in a new way when mixed with coriander seed and fenugreek.
