If there was ever a good reason for me to make three dozen not-so-little gougères for only two people, it's this: I wanted to conquer a 15-year old fear. When I first saw a friend make cheese puffs years ago, I was told that I had to make sure to stir the water/butter/flour mixture ... Read More
Olive Tapenade
There's a restaurant in Sacramento--Piatti Ristorante and Bar--which my friends and I frequented years ago. One of the things I always loved about the place was the dipping sauce they served with the bread at the beginning of each meal. Years after I left Sacramento and started to learn how to ... Read More
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