Posts from the ‘Recipe’ Category

Cathy Whims’s Four-Cheese Polenta With Chanterelle Ragout

Made with Gorgonzola, fontina, Taleggio and Parmigiano-Reggiano, it is really equal parts polenta and fondue. “It’s crazy rich,” the chef said—and a heartwarming herald of the arrival of cool-weather cuisine.

Find the recipe online at WSJ.com

Ricotta Gnocchi Recipe

Ricotta Gnocchi is pillowy pasta perfection. Making it at home couldn’t be easier.

How to Make Cheese Gougères

Gougères are based on the classic French pâte à choux. It’s surprisingly light as you pick it up, almost insubstantial and still hot from the oven. The crispy shell crunches as you pull it open, releasing a puff of savory steam. Then you hit the middle: soft, eggy, and indecently cheesy. Two bites and it’s gone.
Recipe posted by Emma Christensen on The Kitchn